Publications by the researcher in collaboration with María Elena Alañon (6)

2021

  1. Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 11, pp. 4735-4742

  2. Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

    Molecules (Basel, Switzerland), Vol. 26, Núm. 1

2018

  1. Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 15, pp. 5795-5806

2013

  1. Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties

    Food Research International, Vol. 51, Núm. 1, pp. 325-334

2011

  1. Cyclic Polyalcohols: Fingerprints to Identify the Botanical Origin of Natural Woods Used in Wine Aging

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 4, pp. 1269-1274

  2. Influence of geographical location, site and silvicultural parameters, on volatile composition of Quercus pyrenaica Willd. wood used in wine aging

    Forest Ecology and Management, Vol. 262, Núm. 2, pp. 124-130