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Food Microbiology|August 30, 2008
Occurrence of lactic acid bacteria and biogenic amines in biologically aged winesM Victoria Moreno-Arribas, M Carmen PoloCritical Reviews in Food Science and Nutrition|July 29, 2005
Winemaking biochemistry and microbiology: current knowledge and future trendsM Victoria Moreno-Arribas, M Carmen PoloInternational Journal of Food Microbiology|June 5, 2003
Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wineM Victoria Moreno-Arribas, M Carmen Polo, Felisa Jorganes, et al.Journal of Agricultural and Food Chemistry|March 5, 2004
Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varietiesM Angeles Pozo-Bayón, María Monagas, M Carmen Polo, et al.Journal of Agricultural and Food Chemistry|March 20, 2003
Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varietiesM Angeles Pozo-Bayón, M Teresa Hernández, Pedro J Martín-Alvarez, et al.Journal of Agricultural and Food Chemistry|October 13, 2006
Protein analysis of honeys by fast protein liquid chromatography: application to differentiate floral and honeydew honeysM Teresa Iglesias, Pedro J Martín-Alvarez, M Carmen Polo, et al.Journal of Agricultural and Food Chemistry|November 23, 2006
Changes in the free amino acid contents of honeys during storage at ambient temperatureM Teresa Iglesias, Pedro J Martín-Alvarez, M Carmen Polo, et al.Pageof 1