Publikationen in Zusammenarbeit mit Forschern von Centro Nacional de Tecnología y Seguridad Alimentaria (7)

2019

  1. Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality

    Innovative Food Science and Emerging Technologies

2017

  1. Impact of pulsed electric field treatment on must and wine quality

    Handbook of Electroporation (Springer), pp. 2391-2406

2016

  1. Use of pulsed electric fields to improve the winemaking process

    Pulsed Electric Fields (PEF): Technology, Role in Food Science and Emerging Applications, pp. 53-91

2015

  1. Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages

    Innovative Food Science and Emerging Technologies, Vol. 28, pp. 31-39

2014

  1. Different tools to enhance grape and wine anthocyanin content

    Handbook of Anthocyanins: Food Sources, Chemical Applications and Health Benefits, pp. 51-88

2013

  1. Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties

    Innovative Food Science and Emerging Technologies, Vol. 20, pp. 91-99

  2. Pulsed electric field treatment enhanced stilbene content in Graciano, Tempranillo and Grenache grape varieties

    Food Chemistry, Vol. 141, Núm. 4, pp. 3759-3765