Revistas | Libros |
Publicaciones 2004
De Ory, I.; Cantero, D. and Romero, L.I. (2004). Optimisation of immobilization conditions fo vinegar production. Siran, woods chips and plyurethane foam as carriers for Acetobacter Aceti. Process Biochemistry, 39(5), 547-555.
De Ory, I; Romero, L.I. and Cantero, D. (2004). Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production. Journal of Food Engineering A, 63, 39-45.
Garrido-Vidal, D.; Esteban-Díez, I.; Pérez-del-Notario, N.; González-Sáiz, J.M. and Pizarro, C. (2004). On-line monitoring of kinetic and sensory parameters in acetic fermentation by NIRS. Journal of Near Infrared Spectroscopy 12, 15-27.
A González, N Hierro, M Poblet, N Rozès, A Mas, JM Guillamón.Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation Journal of Applied Microbiology, 96, 853-860, 2004
Guillamón, J.M.; González, M.; Poblet, M. and Mas, A. (2004). Molecular techniques for the analysis of acetic acid bacteria. I Microrganismi dell'aceto balsamico. Atti del Convegno:'Anche la tradizione va studiata'. Ricerche preliminari per l'individuazione di starter per l'Aceto Balsamico Tradizionales, 7-16.
López, F. (2004). Tratamientos postfermentativos en la elaboración del vinagre. Tecnología del Vino, 5, 45-50.
Morales M.L.; Benitez B. and Troncoso, A.M. (2004). Accelerated ageing of wine vinegars with oak chips: evaluation of wood flavour compounds. Food Chemistry A, 88, 305-315.
Y Quintero, A González, M Poblet, JM Guillamón, A Mas. Importancia de las bacterias acéticas en el vino. Enorigen, 1, 6-12, 2004
Rubio-Fernández, H.; Salvador M.D. and Fregapane G. (2004). Influence of fermentation oxygen partial pressure on submerged semicontinuous acetification for wine vinegar production. European Food Research and Technology 219, 393-397.
Sáiz-Abajo, M.J.; González-Sáiz, J.M. and Pizarro, C. (2004). Near-Infrared Spectroscopy and pattern recognition methods applied to the classification of vinegar according to raw material and elaboration process. Journal of Near Infrared Spectroscopy 12, 207- 220.
Sáiz-Abajo, M.J.; González-Sáiz, J.M. and Pizarro, C. (2004). Classification of wine and alcohol vinegar samples based on Near-Infrared Spectroscopy. Feasibility study on the detection of adulterated vinegar samples. Journal of Agricultural and Food Chemistry 52, 7711-7719.
Testaye, W.; Morales M.L.; Benitez B.; García-Parrilla, M.C. and Troncoso, A.M. (2004). Evolution of wine vinegar composition during accelerated aging with oak chips. Analytica Chimica Acta A, 513, 239-245.