Results: 1-8 |
Results: 8

Authors: Moreno, MDG Campoy, CJJ Barroso, CG
Citation: Mdg. Moreno et al., Method devised for determining low molecular weight organic acids in vinicsamples by capillary electrophoresis: validation of the method with real samples, EUR FOOD RE, 213(4-5), 2001, pp. 381-385

Authors: Lopez, S Castro, R Garcia, E Pazo, JAS Barroso, CG
Citation: S. Lopez et al., The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine, EUR FOOD RE, 212(6), 2001, pp. 671-675

Authors: Castro, R Barroso, CG
Citation: R. Castro et Cg. Barroso, Influence of oxygen supply on the susceptibility of cv. Palomino fino mustto browning, VITIS, 40(1), 2001, pp. 39-42

Authors: Palma, M Pineiro, Z Barroso, CG
Citation: M. Palma et al., Stability of phenolic compounds during extraction with superheated solvents, J CHROMAT A, 921(2), 2001, pp. 169-174

Authors: Dominguez, C Guillen, DA Barroso, CG
Citation: C. Dominguez et al., Automated solid-phase extraction for sample preparation followed by high-performance liquid chromatography with diode array and mass spectrometric detection for the analysis of resveratrol derivatives in wine, J CHROMAT A, 918(2), 2001, pp. 303-310

Authors: Gomez-Fernandez, P Velasco, G Esteban, J Moreno, VG Guillen, DA Barroso, CG Almaraz, M
Citation: P. Gomez-fernandez et al., L-arginine-NO pathway in hemodialysis, NEFROLOGIA, 20(3), 2000, pp. 262-268

Authors: Palma, M Barroso, CG Perez-Bustamante, JA
Citation: M. Palma et al., Evaluation of similarities between natural and accelerated browning of fino sherry wines by chemometric techniques, ANALYST, 125(6), 2000, pp. 1151-1154

Authors: Castro, R Barroso, CG
Citation: R. Castro et Cg. Barroso, Behavior of a hyperoxidized must during biological aging of Fino sherry wine, AM J ENOL V, 51(2), 2000, pp. 98-102
Risultati: 1-8 |