Patricia Benítez Soto-rekin lankidetzan egindako argitalpenak (6)

2006

  1. Changes in the polyphenolic and volatile content of "fino" Sherry wine exposed to high temperature and ultraviolet and visible radiation

    European Food Research and Technology, Vol. 222, Núm. 3-4, pp. 302-309

2005

  1. Effects of grape destemming on the polyphelonic and volatile content of Fino Sherry Wine during alcoholic fermentation

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 11, Núm. 4, pp. 233-242

2004

  1. Comparative analysis of volatile compounds of 'fino' sherry wine by rotatory and continuous liquid-liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry

    Analytica Chimica Acta, Vol. 513, Núm. 1, pp. 141-150

2003

  1. Changes in the Polyphenolic and Volatile Contents of "Fino" Sherry Wine Exposed to Ultraviolet and Visible Radiation during Storage

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 22, pp. 6482-6487

2002

  1. Influence of metallic content of fino sherry wine on its susceptibility to browning

    Food Research International, Vol. 35, Núm. 8, pp. 785-791

  2. Removal of iron, copper and manganese from white wines through ion exchange techniques: Effects on their organoleptic characteristics and susceptibility to browning

    Analytica Chimica Acta, Vol. 458, Núm. 1, pp. 197-202