Publicaciones en las que colabora con Rafael Apolinar Valiente (14)

2022

  1. Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines

    European Food Research and Technology, Vol. 248, Núm. 9, pp. 2369-2381

2018

  1. Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide Composition

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 42, pp. 11151-11157

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. Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 2, pp. 620-633

  4. 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

2012

  1. Pared celular de uva y polisacáridos de vinos de distinta procedencia, elaborados mediante tecnologías enzimáticas y de frío

    Pared celular de uva y polisacáridos de vinos de distinta procedencia, elaborados mediante tecnologías enzimáticas y de frío

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