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Critical Reviews in Food Science and Nutrition|March 17, 2007
A new approach to saffron aromaM Carmona, A Zalacain, M R Salinas, et al.Talanta|December 17, 2008
Analysis of wine primary aroma compounds by stir bar sorptive extractionA Zalacain, J Marín, G L Alonso, et al.Food Chemistry|March 19, 2016
Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compoundsR Sánchez-Gómez, A Zalacain, G L Alonso, et al.Medical Mycology|December 15, 2010
Characterization of the antimicrobial susceptibility of fungi responsible for onychomycosis in SpainA Zalacain, C Obrador, J P Martinez, et al.Journal of Chromatography. A|April 10, 2004
Stir bar sorptive extraction for the analysis of wine cork taintA Zalacain, G L Alonso, C Lorenzo, et al.Food Research International (Ottawa, Ont.)|June 15, 2017
Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine qualityR Sánchez-Gómez, A Zalacain, F Pardo, et al.Journal of Chromatography. A|November 4, 2005
Stir bar sorptive extraction for the determination of volatile compounds in oak-aged winesJ Marín, A Zalacain, C De Miguel, et al.World Journal of Microbiology & Biotechnology|February 19, 2013
Potential application of aromatic plant extracts to prevent cheese blowingC M Librán, A Moro, A Zalacain, et al.Food Chemistry|December 1, 2015
Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile contentR Sánchez-Gómez, T Garde-Cerdán, A Zalacain, et al.Food Chemistry|June 11, 2014
Effect of vine foliar treatments on the varietal aroma of Monastrell winesA I Pardo-García, K Serrano de la Hoz, A Zalacain, et al.Pageof 2