publicações selecionadas
-
artigo de conferência
- Volatile composition of Red Mencia and Souson cultivars from Rias Baixas and Valdeorras AOC (NW Spain) 2012
- Determinación de metabolitos secundarios libres y glicosilados de variedades cultivadas en la D.O. Valdeorras (Galicia) 2010
- Efectos del deshojado precoz sobre la composición aromática del vino Albariño en el valle del Salnés (D.O. Rías Baixas) 2010
- Composition of wines from international cultivars grown in Atlantic climate (Galicia, NW Spain) 2009
- Characterization and differentiation of seven vinhos verdes grape varieties on the basis of monoterpenic and C13-norisoprenoid compounds 2008
- First study on volatile composition of three Vitis vinifera cultivars from Betanzos (NW Spain) : blanco lexítimo, agudelo and serradelo 2008
-
artigo de revista
- Rootstock Effect on Volatile Composition of Albariño Wines. Applied Sciences. 2021
- Validation of a LLME/GC-MS Methodology for Quantification of Volatile Compounds in Fermented Beverages. Biomolecules. 2020
- Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile. Biomolecules. 2020
- Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages. Beverages. 2018
- Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines. Biomolecules. 2017
- Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation. ACS Food Science & Technology. 2015
- Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins - Effect of biocatalyst storage and SO2 concentration on wine characteristics. ACS Food Science & Technology. 2014
- Determination of odorants in varietal wines from international grape cultivars (Vitis vinifera) grown in NW Spain. South African Journal of Enology and Viticulture. 2013
- Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground. ACS Food Science & Technology. 2013
- Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages. Phytochemistry. 2012
- Early leaf removal impact on volatile composition of Tempranillo wines. Journal of the Science of Food and Agriculture. 2012
- Obtenção e caracterização de bebida destilada a partir da fermentação do soro de queijo. Brazilian Journal of Food Technology. 2012
- Study of the Volatile and Glycosidically Bound Compounds of Minority Vitis vinifera Red Cultivars from NW Spain. Journal of the Institute of Brewing. 2011
- Correlation between volatile composition and sensory properties in Spanish Albarino wines. Microchemical Journal. 2010
- Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International. 2010
-
capítulo de livro
- Determination of Free and Glycosidically Bound Fractions Responsible of Grape Musts Aroma by Solid-Phase Extraction (SPE) and Gas Chromatography-Mass Spectrometry (GC-MS) 2024
- El potencial aromático de las variedades de vid cultivadas en Galicia 2017
- Application of Gas Chromatography on the Evaluation of Grape and Wine Aroma in Atlantic Viticulture (NW Iberian Peninsula) 2012
-
documento
- Elaboration of distilled beverage from brewer’s spent grains 2013
- Distilled beverage from spent coffee ground: production and sensory analysis 2011
- Influence of elevation and slope exposure on must volatiles of mencía cultivar from Ribeira Sacra (NW Spain) 2010
- La composición terpénica de la variedad Godello en la D.O. Valdeorras 2010
- Correlation between instrumental and sensory analysis for the characterization of Vitis vinifera wines 2009
- Easy and accurate methodology to quantify volatile compounds in fermented beverages 2009
- Fermented beverages : process technology and management, volatile compounds, instrumental methods of analysis 2009
- Obtenção e caracterização de bebida destilada a partir da fermentação do soro de queijo 2008
-
livro