Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds
Sánchez-Gómez, R., Zalacain, A., Alonso, G.L., Salinas, M.R.
Published in Food chemistry (01.08.2016)
Published in Food chemistry (01.08.2016)
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Journal Article
A potential use of vine-shoot wastes: The antioxidant, antifeedant and phytotoxic activities of their aqueous extracts
Sánchez-Gómez, R., Sánchez-Vioque, R., Santana-Méridas, O., Martín-Bejerano, M., Alonso, G.L., Salinas, M.R., Zalacain, A.
Published in Industrial crops and products (01.03.2017)
Published in Industrial crops and products (01.03.2017)
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Journal Article
Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines
Marín, J., Zalacain, A., De Miguel, C., Alonso, G.L., Salinas, M.R.
Published in Journal of Chromatography A (09.12.2005)
Published in Journal of Chromatography A (09.12.2005)
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Journal Article
Stir bar sorptive extraction for the analysis of wine cork taint
Zalacain, A., Alonso, G.L., Lorenzo, C., Iñiguez, M., Salinas, M.R.
Published in Journal of Chromatography A (09.04.2004)
Published in Journal of Chromatography A (09.04.2004)
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Journal Article
Effects of composition, storage time, geographic origin and oak type on the accumulation of some volatile oak compounds and ethylphenols in wines
Garde-Cerdán, T., Lorenzo, C., Carot, J.M., Esteve, M.D., Climent, M.D., Salinas, M.R.
Published in Food chemistry (15.10.2010)
Published in Food chemistry (15.10.2010)
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Journal Article
Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols
Garde-Cerdán, T., Lorenzo, C., Carot, J.M., Jabaloyes, J.M., Esteve, M.D., Salinas, M.R.
Published in Food chemistry (15.12.2008)
Published in Food chemistry (15.12.2008)
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Journal Article
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol
Maggi, L, Mazzoleni, V, Fumi, M.D, Salinas, M.R
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (01.03.2008)
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (01.03.2008)
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Journal Article
Haloanisole and halophenol contamination in Spanish aged red wines
Copete, M.L, Zalacain, A, Lorenzo, C, Carot, J.M, Esteve, M.D, Climent, M, Salinas, M.R
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (2009)
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (2009)
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Journal Article
Some aspects of the quantitative/qualitative assessment of commercial anthocyanin-rich extracts
Prodanov, M.P., Domı́nguez, J.A., Blázquez, I., Salinas, M.R., Alonso, G.L.
Published in Food chemistry (01.05.2005)
Published in Food chemistry (01.05.2005)
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Journal Article
Method to determine the authenticity of aroma of saffron (Crocus sativus L.)
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Journal Article
Conference Proceeding
Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality
Sánchez-Gómez, R., Zalacain, A., Pardo, F., Alonso, G.L., Salinas, M.R.
Published in Food research international (01.08.2017)
Published in Food research international (01.08.2017)
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Journal Article
An innovative use of vine-shoots residues and their “feedback” effect on wine quality
Sánchez-Gómez, R., Zalacain, A., Pardo, F., Alonso, G.L., Salinas, M.R.
Published in Innovative food science & emerging technologies (01.10.2016)
Published in Innovative food science & emerging technologies (01.10.2016)
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Journal Article
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
Bordiga, M., Lorenzo, C., Pardo, F., Salinas, M.R., Travaglia, F., Arlorio, M., Coïsson, J.D., Garde-Cerdán, T.
Published in Food chemistry (15.04.2016)
Published in Food chemistry (15.04.2016)
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Journal Article
Spraying ozonated water on Bobal grapevines: Effect on grape quality
Campayo, A., Serrano de la Hoz, K., García-Martínez, M.M., Sánchez-Martínez, J.F., Salinas, M.R., Alonso, G.L.
Published in Food research international (01.11.2019)
Published in Food research international (01.11.2019)
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Journal Article
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine
Lorenzo, C., Bordiga, M., Pérez-Álvarez, E.P., Travaglia, F., Arlorio, M., Salinas, M.R., Coïsson, J.D., Garde-Cerdán, T.
Published in Food research international (01.09.2017)
Published in Food research international (01.09.2017)
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Journal Article
Comparison of different extraction procedures and HPLC methods to detect crocins in saffron
Carmona, M, Zalacain, A, Rodriguez, M.L, Salinas, M.R, Alonso, G.L
Published in Acta horticulturae (01.01.2004)
Published in Acta horticulturae (01.01.2004)
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