Publicaciones en colaboración con investigadores/as de Instituto de la Vid y el Vino de Castilla La Mancha (48)

2022

  1. Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol

    LWT, Vol. 155

2021

  1. Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

    Food chemistry, Vol. 355, pp. 129605

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

  2. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

    Food Chemistry, Vol. 311

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. Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition

    BIO Web of Conferences

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

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

  4. Moribel y Tempranillo: variedades afines con personalidad distinta

    La Semana vitivinícola, Núm. 3541, pp. 484-490

  5. Perfil aromático y sensorial de vinos ‘Moscatel de Grano Menudo’ y ‘Malvasía Aromática’

    Enoviticultura, Núm. 60

  6. Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

    Food Chemistry, Vol. 272, pp. 462-470

  7. Systematic study of hydroxyl radical production in white wines as a function of chemical composition

    Food Chemistry, Vol. 288, pp. 377-385

2018

  1. Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel

    European Food Research and Technology, Vol. 244, Núm. 2, pp. 245-258

2017

  1. Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine

    Food Chemistry, Vol. 226, pp. 23-31

  2. Isabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approach

    LWT - Food Science and Technology, Vol. 81, pp. 58-66

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

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

  4. Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

    Food Chemistry, Vol. 214, pp. 308-318

2016

  1. Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

    Food Research International, Vol. 82, pp. 1-13

  2. Influence of Grape Seeds and Stems on Wine Composition and Astringency

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 34, pp. 6555-6566

  3. Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 50, Núm. 4, pp. 169-181

  4. Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

    Oeno One, Vol. 50, Núm. 4, pp. 169-181