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Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers.
- Published in:
- Beverages, 2023, v. 9, n. 3, p. 79, doi. 10.3390/beverages9030079
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- Article
Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties.
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- Foods, 2020, v. 9, n. 12, p. 1728, doi. 10.3390/foods9121728
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- Article
Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace.
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- Foods, 2019, v. 8, n. 9, p. 419, doi. 10.3390/foods8090419
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- Article
Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties.
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- Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/1056201
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- Article
Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2073, doi. 10.1002/jsfa.6526
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- Article
Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 15, p. 3720, doi. 10.1002/jsfa.6211
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- Article
Wine consumption habits and consumer preferences between wines aged in barrels or with chips.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 5, p. 943, doi. 10.1002/jsfa.4269
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- Article
Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines.
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- European Food Research & Technology, 2013, v. 236, n. 5, p. 827, doi. 10.1007/s00217-013-1934-9
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- Article
Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines.
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- European Food Research & Technology, 2012, v. 234, n. 2, p. 231, doi. 10.1007/s00217-011-1633-3
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- Article
Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine.
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- European Food Research & Technology, 2010, v. 230, n. 3, p. 485, doi. 10.1007/s00217-009-1189-7
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- Article