Publicaciones en las que colabora con ILDEFONSO CARO PINA (9)

2018

  1. Effect on white grape must of multiflora bee pollen addition during the alcoholic fermentation process

    Molecules, Vol. 23, Núm. 6

  2. Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

    Food Research International, Vol. 105, pp. 197-209

2012

  1. Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines

    Food Microbiology, Vol. 30, Núm. 1, pp. 245-252

2011

  1. Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics

    Food Chemistry, Vol. 126, Núm. 2, pp. 574-582

2010

  1. Evolution of resveratrol and piceid contents during the industrial winemaking process of sherry wine

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 7, pp. 4268-4273

  2. Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide

    Journal of Food Engineering, Vol. 96, Núm. 2, pp. 304-308

  3. Kinetic study of the velum formation by Saccharomyces cerevisiae (beticus ssp.) during the biological aging of wines

    Process Biochemistry, Vol. 45, Núm. 4, pp. 493-499

  4. Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines

    Food Control, Vol. 21, Núm. 11, pp. 1442-1447

2003

  1. Resveratrol content of Palomino fino grapes: Influence of vintage and fungal infection

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 5, pp. 1464-1468