Publications by the researcher in collaboration with Andrea Osete Alcaraz (14)

2023

  1. The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes

    European Food Research and Technology, Vol. 249, Núm. 3, pp. 641-651

2022

  1. Grape Pulp Fiber as Possible Fining Agents for Red Wine

    Biomolecules, Vol. 12, Núm. 10

  2. Revisiting the use of pectinases in enology: A role beyond facilitating phenolic grape extraction

    Food Chemistry, Vol. 372

  3. The application of ultrasound and enzymes could be promising tools for recovering polyphenols during the aging on lees process in red winemaking

    Foods, Vol. 11, Núm. 1

  4. Un nuevo enfoque para la reducción del grado alcohólico en los vinos tintos: el uso de ultrasonidos de alta potencia

    Enoviticultura, Núm. 76

2021

  1. The influence of hydrolytic enzymes on tannin adsorption-desorption onto grape cell walls in a wine-like matrix

    Molecules, Vol. 26, Núm. 3

  2. Toward the enrichment of dietary proanthocyanidins: In vitro investigation of their concentration-dependent complexation with β-casein

    Journal of Food Processing and Preservation, Vol. 45, Núm. 1

2020

  1. The application of high power ultrasounds for improving the phenolic extraction and color from grape-derived products

    Acta Horticulturae

  2. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix

    Food Research International, Vol. 129

  3. The role of soluble polysaccharides in tannin-cell wall interactions in model solutions and in wines

    Biomolecules, Vol. 10, Núm. 1

2019

  1. Aplicación de enzimas, polisacáridos y ultrasonidos para promover la desorción de compuestos fenólicos ligados a paredes celulares de la uva

    IV Jornadas Doctorales Escuela Internacional de Doctorado de la Universidad de Murcia (Eidum)

  2. Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification

    Food and Bioprocess Technology, Vol. 12, Núm. 8, pp. 1330-1339

  3. Eliminación de materiral celular en suspensión en los mostos para mejorar el contenido fenólico y el color de los vinos tintos

    Enología del siglo XXI, Núm. 3, pp. 24-30

  4. Elimination of suspended cell wall material in musts improves the phenolic content and color of red wines

    American Journal of Enology and Viticulture, Vol. 70, Núm. 2, pp. 201-204