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: 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 Guerra, M Lopez-Tamames, E Guadayoi, JM Caixach, J

Citation: S. Francioli et al., Aroma of sparkling wines by headspace/solid phase microextraction and gas chromatography/mass spectrometry, AM J ENOL V, 50(4), 1999, pp. 404-408

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