CRISTINA MARIANA LASANTA MELERO-rekin lankidetzan egindako argitalpenak (11)

2023

  1. Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates

    Processes, Vol. 11, Núm. 2

  2. Influence of alcohol content reduction in biologically aged wines on their physical-chemical and sensory characteristics. First results

    BIO Web of Conferences

  3. Influence of treatment with chelating-Type ion exchange resins on the physical-chemical and sensory characteristics of aged wine vinegars

    BIO Web of Conferences

  4. Production of low alcohol wines with biological ageing in the south of Spain. Current results and future perspectives

    BIO Web of Conferences

2018

  1. Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4749-4758

2015

  1. Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regions

    Food Chemistry, Vol. 168, pp. 218-224

2014

  1. Puesta a punto de una novedosa metodología de enseñanza a distancia de cata de vinos en la Universidad de Cádiz

    Panorama actual en la docencia universitaria (Educación Editora), pp. 219-223

  2. The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate

    Food Research International, Vol. 64, pp. 432-438

  3. Una experiencia integral de enseñanza-aprendizaje de la comunicación del vino en la universidad de Cádiz

    Contenidos innovadores en la universidad actual (Mc Graw Hill Education), pp. 349-362

2012

  1. Applications of ion exchangers in alcohol beverage industry

    Ion Exchange Technology II: Applications (Springer Netherlands), pp. 97-107

  2. Tartrate stabilization of wines

    Trends in Food Science and Technology