Herramientas analíticas en vitivinicultura, agroalimentación y química forense
AGR291
Instituto de Investigación y Formación Agraria y Pesquera
Sevilla, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Investigación y Formación Agraria y Pesquera (18)
2024
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Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine
European Food Research and Technology
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Variety and year: Two key factors on amino acids and biogenic amines content in grapes
Food Research International, Vol. 175
2023
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Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components
Foods, Vol. 12, Núm. 10
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Grapevine shoots extract as an alternative to SO2 in rosé wines. A double approach: Classical measurements and 1H NMR metabolomics
Food Control, Vol. 152
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On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies
Foods, Vol. 12, Núm. 19
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Stilbenes as a sustainable alternative to sulfur dioxide in wines
BIO Web of Conferences
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Sulfur dioxide-free Verdejo wines through the use of a pure stilbene extract: exploring possible synergistic effect with glutathione
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 3, pp. 1152-1160
2022
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Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines
Foods, Vol. 11, Núm. 12
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Microwave-assisted extraction of non-coloured phenolic compounds from grape cultivars
European Food Research and Technology, Vol. 248, Núm. 7, pp. 1883-1901
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Wood Waste from Fruit Trees: Biomolecules and Their Applications in Agri-Food Industry
Biomolecules, Vol. 12, Núm. 2
2021
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Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes
Food Chemistry, Vol. 334
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Wine polyphenol content and its influence on wine quality and properties: A review
Molecules, Vol. 26, Núm. 3
2020
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Comparative analysis of stilbene concentration in grapevine shoots of thirteen Vitis during a three-year study
Industrial Crops and Products, Vol. 156
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Grapevine cane extracts: Raw plant material, extraction methods, quantification, and applications
Biomolecules, Vol. 10, Núm. 8, pp. 1-33
2014
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Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)
Food Chemistry, Vol. 153, pp. 200-206
2011
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Microwave assisted extraction of anthocyanins from grape skins
Food Chemistry, Vol. 124, Núm. 3, pp. 1238-1243
2010
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Induction of stilbenes in grapes by UV-C: Comparison of different subspecies of Vitis
Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 1, pp. 231-238
2009
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Phenolic characterisation of red grapes autochthonous to Andalusia
Food Chemistry, Vol. 112, Núm. 4, pp. 949-955