Publicaciones en las que colabora con José María López Roca (7)

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

    Journal of Agricultural and Food Chemistry

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