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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.
Revista Latinoamericana De Microbiologia|April 1, 1992
Recognition of Trichinella spiralis muscle larvae antigens by sera from human infected with this parasite and its potential use in diagnosisM R Chapa-Ruiz, M R Salinas-Tobón, D J Aguilar-Alvarez, et al.
Journal of Agricultural and Food Chemistry|March 29, 2023
Evolution in the Bottling of Cabernet Sauvignon Wines Macerated with Their Own Toasted Vine-ShootsC Cebrián-Tarancón, R Sánchez-Gómez, F Fernández-Roldán, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Pruned vine-shoots as a new enological additive to differentiate the chemical profile of winesC Cebrián-Tarancón, F Fernández-Roldán, R Sánchez-Gómez, et al.
Journal of Agricultural and Food Chemistry|March 24, 2023
Toasted Vine Shoots as an Alternative Enological Tool. Impact on the Sensory Profile of Tempranillo Wines during Bottle AgingR Sánchez-Gómez, C Cebrián-Tarancón, F Fernández-Roldán, 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.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|August 15, 2009
Haloanisole and halophenol contamination in Spanish aged red winesM L Copete, A Zalacain, C Lorenzo, et al.
Food Chemistry|December 18, 2015
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentrationM Bordiga, C Lorenzo, F Pardo, et al.
Food Chemistry|October 13, 2014
Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentationJ Oliva, A M Martínez-Gil, C Lorenzo, et al.
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