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Journal of Agricultural and Food Chemistry|September 19, 2002
Foam aptitude of trepat and monastrell red varieties in cava elaboration. 1. Base wine characteristicsT Girbau-Solà, E López-Tamames, J Buján, et al.Journal of Agricultural and Food Chemistry|September 19, 2002
Foam aptitude of trepat and monastrell red varieties in cava elaboration. 2. Second fermentation and agingT Girbau-Solà, M López-Barajas, E López-Tamames, et al.Journal of Agricultural and Food Chemistry|July 26, 2002
Influence of yield and maturation index on polysaccharides and other compounds of grape juiceM Riu-Aumatell, M López-Barajas, E López-Tamames, et al.Journal of Food Science|February 26, 2009
Sensory characterization of dry gins with different volatile profilesM Riu-Aumatell, S Vichi, M Mora-Pons, et al.Journal of Agricultural and Food Chemistry|December 20, 1999
Prediction of wine foamingM López-Barajas, E López-Tamames, S Buxaderas, et al.Food Chemistry|September 3, 2013
Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometryA Serra-Cayuela, M Castellari, J Bosch-Fusté, et al.Journal of Agricultural and Food Chemistry|January 22, 2014
Kinetics of browning, phenolics, and 5-hydroxymethylfurfural in commercial sparkling winesA Serra-Cayuela, M Jourdes, M Riu-Aumatell, et al.British Journal of Pharmacology|February 28, 2002
A flavonoid-rich diet increases nitric oxide production in rat aortaS Benito, D Lopez, M P Sáiz, et al.Pageof 1