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Food Chemistry: X|March 4, 2026
Cyclodextrins improve grape must fermentability through their detoxifying effect on medium-chain fatty acidsNadia Gregori Galán, Antoni Canalda Sabaté, Arnau Just Borràs, et al.Current Research in Food Science|June 11, 2024
Comparison of ancestral and traditional methods for elaborating sparkling winesArnau Just-Borràs, Ekaterina Moroz, Pol Giménez, et al.Foods (Basel, Switzerland)|January 23, 2024
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from BrowningMarco Bustamante, Pol Giménez, Arnau Just-Borràs, et al.Pageof 1