| 1 |
Valorization of white wine grape pomace through application of subcritical water: Analysis of extraction, hydrolysis, and biological activity of the extracts obtained
Pedras B, Salema-Oom M, Sa-Nogueira I, Simoes P, Paiva A, Barreiros S
Journal of Supercritical Fluids, 128, 138, 2017 |
| 2 |
Second-order capillary electrophoresis diode array detector data modeled with the Tucker3 algorithm: A novel strategy for Argentinean white wine discrimination respect to grape variety
Azcarate SM, Gomes AD, Vera-Candioti L, de Araujo MCU, Camina JM, Goicoechea HC
Electrophoresis, 37(13), 1902, 2016 |
| 3 |
Square-wave anodic-stripping voltammetric determination of Cd, Pb and Cu in wine: Set-up and optimization of sample pre-treatment and instrumental parameters
Illuminati S, Annibaldi A, Truzzi C, Finale C, Scarponi G
Electrochimica Acta, 104, 148, 2013 |
| 4 |
Charcoal adsorption of phenolic compounds present in distilled grape pomace
Soto ML, Moure A, Dominguez H, Parajo JC
Journal of Food Engineering, 84(1), 156, 2008 |
| 5 |
Effects of prefermentative skin contact conditions on colour and phenolic content of white wines
Gomez-Miguez MJ, Gonzalez-Miret ML, Hernanz D, Fernandez M, Vicario IM, Heredia FJ
Journal of Food Engineering, 78(1), 238, 2007 |
| 6 |
Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type
Gomez-Miguez MJ, Gomez-Miguez M, Vicario IM, Heredia FJ
Journal of Food Engineering, 79(3), 758, 2007 |
| 7 |
Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale
Hernanz D, Recamales AF, Gonzalez-Miret ML, Gomez-Miguez MJ, Vicario IM, Heredia FJ
Journal of Food Engineering, 80(1), 327, 2007 |
| 8 |
Retention of browning compounds by yeasts involved in the winemaking of sherry type wines
Merida J, Lopez-Toledano A, Marquez T, Millan C, Ortega J, Medina M
Biotechnology Letters, 27(20), 1565, 2005 |
| 9 |
Influence of two pressing processes on the quality of must in white wine production
Darias-Martin J, Diaz-Gonzalez D, Diaz-Romero C
Journal of Food Engineering, 63(3), 335, 2004 |
| 10 |
Analysis of phenolic compounds in Spanish Albrarino and Portuguese Alvarinho and Loureiro wines by capillary zone electrophoresis and high-performance liquid chromatography
Andrade PB, Oliveira BM, Seabra RM, Ferreira MA, Ferreres F, Garcia-Viguera C
Electrophoresis, 22(8), 1568, 2001 |
