Publicaciones 2010
CEREZO, A.B.; TESFAYE, W.; SORIA-DÍAZ, M.E; TORIJA, M.J.; MATEO,
E.; GARCÍA-PARRILLA, M.C; TRONCOSO, A. M.
Effect of wood on the phenolic profile and sensory properties of
wine vinegars during ageing. Journal of Food Composition and
Analysis 23 (2), 175-184 (2010).
TESFAYE, W; MORALES, ML; CALLEJÓN, RM; CEREZO AB; GONZÁLEZ, A.G.;
GARCÍA-PARRILLA, MC; TRONCOSO, AM.
Descriptive sensory analysis of wine vinegar: Tasting procedure and
reliability of new attributes. Journal of Sensory Studies 25,
216-230 (2010).
CEREZO, A.B.; CUEVAS, E.; WINTERHALTER, P.; GARCIA-PARRILLA, M.C;
TRONCOSO, A.M.
Isolation, identification, and antioxidant activity of anthocyanin
compounds in Camarosa strawberry. Food Chemistry 123, 574-582
(2010).
CEREZO, A.B.; CUEVAS, E.; WINTERHALTER, P.; GARCIA-PARRILLA, M.C;
TRONCOSO, A.M.
Anthocyanin composition in Cabernet Sauvignon red wine vinegar
obtained by submerged acetification. Food Research International 43,
1577-1584 (2010).
CALLEJÓN, R. M.; TORIJA, M. J.; MAS, A.; MORALES, M. L.;
TRONCOSO, A. M.
Changes of volatile compounds in wine vinegars during aging in
barrels made from different woods. Food Chemistry 120, 561-571
(2010).
CALLEJÓN, R. M.; CLAVIJO, A.; ORTIGUEIRA, P.; TRONCOSO, A. M.;
PANEQUE, P.; MORALES, M. L.
Volatile and sensory profile of organic red wines produced by
different selected autochthonous and commercial Saccharomyces
cerevisiae strains. Analytical Chemical Acta 660, 68-75 (2010).
AMIGO, J. M.; POPIELARZ, M. J.; CALLEJÓN, R. M.; MORALES, M. L.;
TRONCOSO, A. M.; PETERSEN M. A.; TOLDAM-ANDERSEN, T. B.
Comprehensive analysis of chromatographic data by using PARAFAC2 and
principal components analysis. Journal of Chromatography A1217(26),
4422-4429 (2010).
CALLEJÓN, R. M.; TRONCOSO, A. M. ; MORALES, M. L
Determination of amino acids in grape-derived products: A review.
Talanta, 81(4-5), 1143-1152 (2010)
HIDALGO, C.; VEGAS, C.; MATEO E.; TESFAYE, E.; CEREZO, A. B.;
CALLEJÓN, R. M.; POBLET, M.; GUILLAMÓN, J. M.; MAS, A.; TORIJA, M.
J.
Effect of barrel design and the inoculation of Acetobacter
pasteurianus in wine vinegar production. International Journal of
Food Microbiology 141(1-2), 56-62 (2010).
