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alturriaagrarias40-08

Casassa_ENologia 2009

ACE

Maximizing aroma preservation in white_rosé wines _ Practical Winery & Vineyard Journal

Trabajo fin de Máster Enrique Figueroa Luque

ojsub%2C+iomasa-+métodos+de+producción%2C+potencial+energético+y+medio+ambiente.

CentralesTermoelctricasdeBiomasalvaroSnchezMoya

Food Quality and Safety Consumer Perception and Demand

Colour Measurement and Analysis in Fresh and Processed Foods a Review

A Model for Overall Description of Food Quality

The effect of mechanical harvesting and transport of grapes and juice oxidadtyion on the protein stability of wine

Iron, Copper, and Manganese Influence on Wine Oxidation _ American Journal of Enology and Viticulture

Grape Phytochemicals and Associated Health Benefits

Evolution of the CIELAB and Other Spectrophotometric Parameters During Wine Fermentation. Influence of Some Pre and Postfermentative Factors

Evaluation of the content of polyphenols and flavonoids during the fermentation of white wines (cv. Pulëz and Shesh i bardh

A Thick Film Semsor as a Novel Device for Determination of Polyphenols and Their Antioxidant Capacity in White Wine

APLICACIÓN DEL SISTEMA CIE-LAB A LOS VINOS TINTOS. CORRELACIÓN

10.23.08_

1-s2.0-S0003267001016178-main

HOX y Maceracion Airen JAFC 59 2011 12171-12182

Oxygen Updake in Wine

Fanara C Evoluzione Dei Composti Polifenolici

EFECTO DEL OXIGENO EN EL EMBOTELLADO «

Appl. Environ. Microbiol.-2012-Aceituno-8340-52

debeer_effect_2008

Food Science and Technology International-2004-Bautista-Ortín-287-95

DETERMINACION-DE-LOS-PERFILES-SENSORIALES-Y-QUÍMICOS-DE-LA

Effects of Prefermentative Skin Contact Conditions on Colour and Phenolic Content of White Wines

Contingent Consumer Decision Making in the Wine Industry

Assessment of Colour and Aroma in White Wines

An International Comparison of Retail Consumer Wine Choice

Alcohol, Wine, And CArdiovascular Health

a Thick film semsor as a novel device for determination of polyphenols and their antioxidant capacity in white wine

waterhouse2002 (1)

Tevin i 1989

58-115-1-SM

971e866b0019d8a4467609b9f457cfe5492ce3817517f1dc3479635e652344d7

ACE1

Am J Clin Nutr 2005 Scalbert 215S 7S

Am J Clin Nutr 2005 Lesschaeve 330S 5S

American J Enol Vitic 54 (2003) 39 Monitoring Alcoholic Fermentation of Red Wine by Electrochemical Biosensors

cheynier1991

Chong_2009

Castellari Et Al.2004

Determination of Catechins in Wines

Flint 1985

Grape Pomace Polyphenols

Grape and Wine Phenolics History and Perspective

On the Extraction and Antioxidant Activity of Phen