Authors: Bonilla, F Mayen, M Merida, J Medina, M

Citation: F. Bonilla et al., Yeasts used as fining treatment to correct browning in white wines, J AGR FOOD, 49(4), 2001, pp. 1928-1933

Authors: Baron, R Mayen, M Merida, J Medina, M

Citation: R. Baron et al., Comparative study of browning and flavan-3-ols during the storage of whitesherry wines treated with different fining agents, J SCI FOOD, 80(2), 2000, pp. 226-230

Authors: Fabios, M Lopez-Toledano, A Mayen, M Merida, J Medina, M

Citation: M. Fabios et al., Phenolic compounds and browning in sherry wines subjected to oxidative andbiological aging, J AGR FOOD, 48(6), 2000, pp. 2155-2159

Authors: Bonilla, F Mayen, M Merida, J Medina, M

Citation: F. Bonilla et al., Extraction of phenolic compounds from red grape marc for use as food lipidantioxidants, FOOD CHEM, 66(2), 1999, pp. 209-215