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Results:
1-14
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Results: 14
Authors:
LUGUERA C
MORENOARRIBAS V
PUEYO E
BARTOLOME B
POLO MC
Citation: C. Luguera et al., FRACTIONATION AND PARTIAL CHARACTERIZATION OF PROTEIN-FRACTIONS PRESENT AT DIFFERENT STAGES OF THE PRODUCTION OF SPARKLING WINES, Food chemistry, 63(4), 1998, pp. 465-471
Authors:
MORENOARRIBAS MV
BARTOLOME B
PUEYO E
POLO MC
Citation: Mv. Morenoarribas et al., ISOLATION AND CHARACTERIZATION OF INDIVIDUAL PEPTIDES FROM WINE, Journal of agricultural and food chemistry, 46(9), 1998, pp. 3422-3425
Authors:
DELCASTILLO MD
SANTAMARIA G
PUEYO E
CORZO N
OLANO A
Citation: Md. Delcastillo et al., DIFFERENCES IN AMINO-ACID-COMPOSITION IN COMMERCIAL ORANGE JUICES, Journal of agricultural and food chemistry, 46(6), 1998, pp. 2329-2331
Authors:
MORENOARRIBAS V
PUEYO E
POLO MC
MARTINALVAREZ PJ
Citation: V. Morenoarribas et al., CHANGES IN THE AMINO-ACID-COMPOSITION OF THE DIFFERENT NITROGENOUS FRACTIONS DURING THE AGING OF WINE WITH YEASTS, Journal of agricultural and food chemistry, 46(10), 1998, pp. 4042-4051
Authors:
DELCASTILLO MD
CORZO N
POLO MC
PUEYO E
OLANO A
Citation: Md. Delcastillo et al., CHANGES IN THE AMINO-ACID-COMPOSITION OF DEHYDRATED ORANGE JUICE DURING ACCELERATED NONENZYMATIC BROWNING, Journal of agricultural and food chemistry, 46(1), 1998, pp. 277-280
Authors:
DENADRA MCM
FARIAS ME
MORENOARRIBAS MV
PUEYO E
POLO MC
Citation: Mcm. Denadra et al., PROTEOLYTIC ACTIVITY OF LEUCONOSTOC-OENOS - EFFECT ON PROTEINS AND POLYPEPTIDES FROM WHITE WINE, FEMS microbiology letters, 150(1), 1997, pp. 135-139
Authors:
BARTOLOME B
MORENOARRIBAS V
PUEYO E
POLO MC
Citation: B. Bartolome et al., ONLINE HPLC PHOTODIODE-ARRAY DETECTION AND OPA DERIVATIZATION FOR PARTIAL IDENTIFICATION OF SMALL PEPTIDES FROM WHITE WINE, Journal of agricultural and food chemistry, 45(9), 1997, pp. 3374-3381
Authors:
LUGUERA C
MORENOARRIBAS V
PUEYO E
POLO MC
Citation: C. Luguera et al., CAPILLARY ELECTROPHORETIC ANALYSIS OF WINE PROTEINS - MODIFICATIONS DURING THE MANUFACTURE OF SPARKLING WINES, Journal of agricultural and food chemistry, 45(10), 1997, pp. 3766-3770
Authors:
MORENOARRIBAS V
PUEYO E
POLO MC
Citation: V. Morenoarribas et al., PEPTIDES IN MUSTS AND WINES - CHANGES DURING THE MANUFACTURE OF CAVAS(SPARKLING WINES), Journal of agricultural and food chemistry, 44(12), 1996, pp. 3783-3788
Authors:
PUEYO E
OLANO A
POLO MC
Citation: E. Pueyo et al., NOTE - NEUTRAL MONOSACCHARIDES COMPOSITION OF THE POLYSACCHARIDES FROM MUSTS, WINES AND CAVA WINES, Revista espanola de ciencia y tecnologia de alimentos, 35(2), 1995, pp. 191-201
Authors:
PUEYO E
MARTINALVAREZ PJ
POLO MC
Citation: E. Pueyo et al., RELATIONSHIP BETWEEN FOAM CHARACTERISTICS AND CHEMICAL-COMPOSITION INWINES AND CAVAS (SPARKLING WINES), American journal of enology and viticulture, 46(4), 1995, pp. 518-524
Authors:
LOPEZFANDINO R
MARTINALVAREZ PJ
PUEYO E
RAMOS M
Citation: R. Lopezfandino et al., PROTEOLYSIS ASSESSMENT OF SEVERAL CHEESE VARIETIES USING DIFFERENT METHODS, Milchwissenschaft, 49(6), 1994, pp. 315-318
Authors:
ACEDO MI
PUEYO E
POLO MC
Citation: Mi. Acedo et al., PRELIMINARY STUDIES ON PEPTIDES IN WINE BY HPLC, American journal of enology and viticulture, 45(2), 1994, pp. 167-172
Authors:
PUEYO E
DIZY M
POLO MC
Citation: E. Pueyo et al., VARIETAL DIFFERENTIATION OF MUST AND WINES BY MEANS OF PROTEIN-FRACTION, American journal of enology and viticulture, 44(3), 1993, pp. 255-260
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1-14
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