Rafael Apolinar Valiente-rekin lankidetzan egindako argitalpenak (10)

2017

  1. Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination

    European Food Research and Technology, Vol. 243, Núm. 11, pp. 1933-1942

  2. The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 12, pp. 4029-4035

2016

  1. Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study

    European Food Research and Technology, Vol. 242, Núm. 12, pp. 2041-2049

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