Influence of storage temperature on the volatile compounds of young white wines
Pérez-Coello, M.S., González-Viñas, M.A., Garcı́a-Romero, E., Dı́az-Maroto, M.C., Cabezudo, M.D.
Published in Food control (01.06.2003)
Published in Food control (01.06.2003)
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Journal Article
Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact
Palomo, E. Sánchez, Pérez-Coello, M.S., Díaz-Maroto, M.C., González Viñas, M.A., Cabezudo, M.D.
Published in Food chemistry (01.03.2006)
Published in Food chemistry (01.03.2006)
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Determination of organic acids in grape musts, wines and vinegars by high-performance liquid chromatography
GARCIA ROMERO, E, SANCHEZ MUNOZ, G, MARTIN ALVAREZ, P. J, CABEZUDO IBANEZ, M. D
Published in Journal of Chromatography A (26.11.1993)
Published in Journal of Chromatography A (26.11.1993)
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Conference Proceeding
Analysis of volatile components of oak wood by solvent extraction and direct thermal desorption-gas chromatography-mass spectrometry
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Journal Article
Conference Proceeding
The influence of the yeast and type of culture on the volatile composition of wines fermented without sulfur dioxide
Herraiz, T. (Instituto de Fermentaciones Industriales, Madrid, Spain), Reglero, G, Herraiz, M, Martin-Alvarez, P.J, Cabezudo, M.D
Published in American journal of enology and viticulture (1990)
Published in American journal of enology and viticulture (1990)
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Prediction of the storage time in bottles of Spanish white wines using multivariate statistical analysis
Pérez-Coello, M.S, Martín-Álvarez, P.J, Cabezudo, M.D
Published in Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (01.01.1999)
Published in Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (01.01.1999)
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Condiments—The sensorial profile of wine vinegar
González-Viñas, M.A., Barba, P., Pérez-Coello, M.S., Martín-Alvarez, P.J., Cabezudo, M.D.
Published in Food quality and preference (1993)
Published in Food quality and preference (1993)
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