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Results:
1-8
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Results: 8
Authors:
Lopez-Barajas, M
Lopez-Tamames, E
Buxaderas, S
Suberbiola, G
de la Torre-Boronat, MC
Citation: M. Lopez-barajas et al., Influence of wine polysaccharides of different molecular mass on wine foaming, AM J ENOL V, 52(2), 2001, pp. 146-150
Authors:
Ibern-Gomez, M
Andres-Lacueva, C
Lamuela-Raventos, RM
Lao-Luque, C
Buxaderas, S
de la Torre-Boronat, MC
Citation: M. Ibern-gomez et al., Differences in phenolic profile between oak wood and stainless steel fermentation in white wines, AM J ENOL V, 52(2), 2001, pp. 159-164
Authors:
Ibern-Gomez, M
Andres-Lacueva, C
Lamuela-Raventos, RM
Buxaderas, S
Singleton, VL
de la Torre-Boronat, MC
Citation: M. Ibern-gomez et al., Browning of cava (sparkling wine) during aging in contact with lees due tothe phenolic composition, AM J ENOL V, 51(1), 2000, pp. 29-36
Quality of base and sparkling wines as influenced by the type of fining agent added pre-fermentation
Authors:
Puig-Deu, M
Lopez-Tamames, E
Buxaderas, S
Torre-Boronat, MC
Citation: M. Puig-deu et al., Quality of base and sparkling wines as influenced by the type of fining agent added pre-fermentation, FOOD CHEM, 66(1), 1999, pp. 35-42
Authors:
Lao, C
Santamaria, A
Lopez-Tamames, E
Bujan, J
Buxaderas, S
De la Torre-Boronat, MC
Citation: C. Lao et al., Effect of grape pectic enzyme treatment on foaming properties of white musts and wines, FOOD CHEM, 65(2), 1999, pp. 169-173
Authors:
Lopez-Barajas, M
Lopez-Tamames, E
Buxaderas, S
Tomas, X
de la Torre, MC
Citation: M. Lopez-barajas et al., Prediction of wine foaming, J AGR FOOD, 47(9), 1999, pp. 3743-3748
Authors:
Francioli, S
Buxaderas, S
Pellerin, P
Citation: S. Francioli et al., Influence of Botrytis cinerea on the polysaccharide composition of xarel.lo musts and cava base wines, AM J ENOL V, 50(4), 1999, pp. 456-460
Authors:
Lopez-Barajas, M
Lopez-Tamames, E
Buxaderas, S
de la Torre-Boronat, MC
Citation: M. Lopez-barajas et al., Effect of vinification and variety on foam capacity of wine, AM J ENOL V, 49(4), 1998, pp. 397-402
Risultati:
1-8
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