Publicaciones en las que colabora con José María López Roca (17)

2015

  1. Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques

    Food Chemistry, Vol. 187, pp. 89-97

  2. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines

    Food Chemistry, Vol. 179, pp. 311-317

  3. The composition of cell walls from grape marcs is affected by grape origin and enological technique

    Food Chemistry, Vol. 167, pp. 370-377

2014

  1. Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain

    Food Chemistry, Vol. 156, pp. 151-159

  2. Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines

    Australian Journal of Grape and Wine Research, Vol. 20, Núm. 1, pp. 62-71

2013

  1. Effect of Wine Maceration Enzymes on the Extraction of Grape Seed Proanthocyanidins

    Food and Bioprocess Technology, Vol. 6, Núm. 8, pp. 2207-2212

  2. Polysaccharide composition of monastrell red wines from four different Spanish terroirs: Effect of wine-making techniques

    Journal of Agricultural and Food Chemistry

2012

  1. The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

    Food Chemistry, Vol. 130, Núm. 3, pp. 626-631

2010

  1. Application and comparison of four selected procedures for the isolation of cell-wall material from the skin of grapes cv. Monastrell

    Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 206-210

2008

  1. Anthocyanins and tannins in four grape varieties (Vitis vinifera L.) evolution of their content and extractability

    Journal International des Sciences de la Vigne et du Vin, Vol. 42, Núm. 3, pp. 147-156

  2. Changes in skin cell wall composition during the maturation of four premium wine grape varieties

    Journal of the Science of Food and Agriculture, Vol. 88, Núm. 3, pp. 420-428

  3. Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes

    International Journal of Food Science and Technology, Vol. 43, Núm. 7, pp. 1295-1305

  4. Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): Technological implications

    European Food Research and Technology, Vol. 227, Núm. 1, pp. 223-231

2007

  1. Estudio de las características de la pared celular del hollejo de la uva y su relación con el potencial fenólico

    Bulletin de l' OIV: Revue Internatione de Viticulture, Oenologie, Economie, Droit Viti-Vinicole, Vol. 80, Núm. 911, pp. 31-45

2006

  1. A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability

    Analytica Chimica Acta

  2. Anthocyanin fingerprint of grapes: Environmental and genetic variations

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 10, pp. 1460-1467

2005

  1. Improving colour extraction and stability in red wines: The use of maceration enzymes and enological tannins

    International Journal of Food Science and Technology, Vol. 40, Núm. 8, pp. 867-878