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Journal of Agricultural and Food Chemistry|October 29, 2000
Behavior of monosaccharides, phenolic compounds, and color of red wines aged in used oak barrels and in the bottleM del Alamo, J L Bernal, C Gómez-Cordovés
Analytica Chimica Acta|January 28, 2010
Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with themB Fernández de Simón, E Cadahía, M del Alamo, et al.
Analytica Chimica Acta|June 25, 2008
Aging markers from bottled red wine aged with chips, staves and barrelsM del Alamo, I Nevares, L Gallego, et al.
Enfermedades Infecciosas Y Microbiologia Clinica|March 18, 2000
[Intravenous drug users serologic control: what may be prevented?]A Delgado-Iribarren, M Calvo, A Pérez, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Customized oxygenation barrels as a new strategy for controlled wine agingS Prat-García, I Nevares, V Martínez-Martínez, et al.
American Journal of Veterinary Research|May 31, 2013
Accelerometric comparison of the locomotor pattern of horses sedated with xylazine hydrochloride, detomidine hydrochloride, or romifidine hydrochlorideF Javier López-Sanromán, Ronald Holmbak-Petersen, Marta Varela, et al.
Journal of Agricultural and Food Chemistry|March 28, 2009
Ultrarapid quantitation of maize proteins by perfusion and monolithic reversed-phase high-performance liquid chromatographyJ M Rodríguez-Nogales, M del Alamo, M C García, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 15, 2012
Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)L Gallego, M Del Alamo, I Nevares, et al.
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