Publicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (14)

2015

  1. Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

    International Journal of Food Sciences and Nutrition, Vol. 66, Núm. 2, pp. 203-209

2012

  1. LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

    Journal of Mass Spectrometry, Vol. 47, Núm. 7, pp. 905-918

2011

  1. Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 7, pp. 3135-3145

2010

  1. Phenolic compounds in cherry (Prunus avium) heartwood with a view to their use in cooperage

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 8, pp. 4907-4914

  2. Phenolic compounds in chestnut (Castanea sativa Mill.) heartwood. Effect of toasting at cooperage

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 17, pp. 9631-9640

2009

  1. The impact of dehydration process on antinutrients and protein digestibility of some legume flours

    Food Chemistry, Vol. 114, Núm. 3, pp. 1063-1068

2007

  1. Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

    European Food Research and Technology, Vol. 224, Núm. 6, pp. 695-705

2006

  1. Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood

    Analytica Chimica Acta

2000

  1. A survey of phenolic compounds in Spanish wines of different geographical origin

    European Food Research and Technology, Vol. 210, Núm. 6, pp. 445-448

  2. Presence of cork-taint responsible compounds in wines and their cork stoppers

    European Food Research and Technology, Vol. 211, Núm. 4, pp. 257-261

1999

  1. Low molecular weight phenols in cork stoppers

    American Journal of Enology and Viticulture, Vol. 50, Núm. 3, pp. 285-290

  2. Low molecular-weight phenolic compounds in natural and agglomerated cork stoppers

    Sciences des Aliments, Vol. 19, Núm. 1, pp. 119-124

1995

  1. Flavonoid separation by capillary electrophoresis. Effect of temperature and pH

    Chromatographia, Vol. 41, Núm. 7-8, pp. 389-392

  2. Flavonoid separation by capillary electrophoresis. Effect of temperature and pH

    Chromatographia, Vol. 41, Núm. 5-6, pp. 389-392