Publicaciones 2011
RODRÍGUEZ-NARANJO, M.I; GIL-IZQUIERDO, A.; TRONCOSO, A,M.;
CANTOS-VILLAR, E.; GARCÍA-PARRILLA, M.C.
Melatonin is synthesised by yeast during alcoholic fermentation in
wines. Food Chemistry 126, 1608-1613 (2011).
RODRÍGUEZ-NARANJO, M.I.; GIL-IZQUIERDO, A.; TRONCOSO, A.M.;
CANTOS , E.; GARCÍA-PARRILLA; M.C.
Melatonin: A new bioactive compound in wine. Journal of Food
Composition and Analysis 24, 603-608 (2011).
STÜRTZ, M.; CEREZO, A.B.; CANTOS-VILLAR, E; GARCÍA-PARILLA, M.C;
Determination of the Melatonin Content of different varieties of
Tomatoes (Lycopersicon esculentum) and Strawberries (Fragaria
ananassa). Food Chemistry 127, 1329-1334 (2011).
BOGIANCHINI, M.; CEREZO,A.B.; GOMIS,A.; LÓPEZ, F.;
GARCÍA-PARRILLA, M.C.
Stability, antioxidant sctivity and phenolic composition of
commercial and reverse osmosis obtained dealcoholized wines. LWT -
Food Science and Technology 44, 1369-1375 (2011).
ÚBEDA, C.; CALLEJÓN, R. M.; HIDALGO, C.; TORIJA, M. J.; MAS, A.;
TRONCOSO, A. M.; MORALES, M. L.
Determination of major volatile compounds during the production of
fruit vinegars by static headspace gas chromatography-mass
spectrometry method. Food Research International 44(1), 259-268
(2011).
CALLEJÓN, R. M.; AMIGO, J.M.; PAIRO, E.; GARMÓN, S.; OCAÑA, J.
A.; MORALES, M. L.
Classification of Sherry vinegars by combining multidimensional
fluorescence, parafac and different classification approaches.
Talanta 88, 456-462 (2011).
ÚBEDA, C.; HIDALGO, C.; TORIJA, M.J.; MAS, A.; TRONCOSO, A.M.;
MORALES, M.L.
Evaluation of antioxidant activity and total phenols index in
persimmon vinegars produced by different processes. LWT - Food
Science and Technology 44, 1591-1596 (2011).
