Jordi Gombau Roigé-rekin lankidetzan egindako argitalpenak (5)

2022

  1. Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels

    Oeno One, Vol. 56, Núm. 3, pp. 233-245

2020

  1. Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

    Food Science and Nutrition, Vol. 8, Núm. 7, pp. 3442-3455

2019

  1. Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

    Oeno One, Vol. 53, Núm. 3, pp. 531-547

  2. Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

    Food Chemistry, Vol. 275, pp. 397-406

2017

  1. Oxygen consumption rates by different oenological tannins in a model wine solution

    Food Chemistry, Vol. 234, pp. 26-32