QUIMICA. PROF. JOSE CARLOS VILCHEZ MARTIN
Departament
María Lourdes
González-Miret Martín
Publicacions en què col·labora amb María Lourdes González-Miret Martín (12)
2011
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Effect of time and storage conditions on major volatile compounds of zalema white wine
Journal of Food Quality, Vol. 34, Núm. 2, pp. 100-110
2010
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Correlaciones entre los parámetros colorimétricos y la composición fenólica durante la maceración prefermentativa de vinos blancos
IX Congreso Nacional del Color: Alicante 2010
2009
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Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard
Food Chemistry, Vol. 113, Núm. 2, pp. 530-537
2008
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Multivariate statistical analysis of the color - Anthocyanin relationships in different soilless-grown strawberry genotypes
Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 8, pp. 2735-2741
2007
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Assessment of the differences in the phenolic composition of five strawberry cultivars (Fragaria x ananassa Duch.) grown in two different soilless systems
Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 5, pp. 1846-1852
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Colour of Amontillado wines aged in two oak barrel types
European Food Research and Technology, Vol. 224, Núm. 3, pp. 321-327
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Effects of prefermentative skin contact conditions on colour and phenolic content of white wines
Journal of Food Engineering, Vol. 78, Núm. 1, pp. 238-245
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Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale
Journal of Food Engineering, Vol. 80, Núm. 1, pp. 327-335
2006
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The effect of time and storage conditions on the phenolic composition and colour of white wine
Food Research International, Vol. 39, Núm. 2, pp. 220-229
2005
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Contribution to the study of avocado honeys by their mineral contents using inductively coupled plasma optical emission spectrometry
Food Chemistry, Vol. 92, Núm. 2, pp. 305-309
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Multivariate correlation between color and mineral composition of honeys and by their botanical origin
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 7, pp. 2574-2580
2003
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Evolución del color en relación con la extracción de aromas durante la criomaceración en mostos blancos: efecto de la temperatura
VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL: Logroño. 21, 22 y 23 de mayo de 2003