Publicaciones en colaboración con investigadores/as de Consejo Superior de Investigaciones Científicas (11)

2015

  1. Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats' milk?

    Food Chemistry, Vol. 187, pp. 314-321

  2. Maillard Reaction

    Encyclopedia of Food and Health (Elsevier Inc.), pp. 593-600

2014

  1. Comparative ampelographic and genetic analysis of grapevine cultivars from Algeria and Morocco

    Australian Journal of Grape and Wine Research, Vol. 20, Núm. 2, pp. 324-333

2012

  1. Active odorants in Mouratón grapes from shoulders and tips into the bunch

    Food Chemistry, Vol. 133, Núm. 4, pp. 1362-1372

  2. Anthocyanins and flavonols berries from Vitis vinifera L. cv. Brancellao separately collected from two different positions within the cluster

    Food Chemistry, Vol. 135, Núm. 1, pp. 47-56

  3. Aroma potential of Brancellao grapes from different cluster positions

    Food Chemistry, Vol. 132, Núm. 1, pp. 112-124

  4. Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties

    Food Chemistry, Vol. 135, Núm. 4, pp. 2771-2782

  5. Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles, with correlations between their biosynthesis pathways

    Food Chemistry, Vol. 130, Núm. 1, pp. 9-19

2010

  1. Ampelographic and agronomic variability of two Iberian grapevine cultivars grafted onto 110R and SO4 rootstocks

    International Journal of Fruit Science, Vol. 10, Núm. 2, pp. 195-214

2002

  1. Chemical changes in powdered infant formulas during storage

    International Journal of Dairy Technology, Vol. 55, Núm. 4, pp. 171-176

1995

  1. Morphological and yield comparison between Vitis vinifera L. cv. Albarino grown from cuttings and from in vitro propagation

    American Journal of Enology and Viticulture, Vol. 46, Núm. 2, pp. 195-203