Víctor Martínez Martínez-rekin lankidetzan egindako argitalpenak (13)

2023

  1. Influence of Oxygen Management on Color and Phenolics of Red Wines

    Molecules, Vol. 28, Núm. 1

2022

  1. Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation

    Foods, Vol. 11, Núm. 13

2021

  1. Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics

    Food Research International, Vol. 147

2020

  1. Artificial intelligence methods for constructing wine barrels with a controlled oxygen transmission rate

    Molecules, Vol. 25, Núm. 14

  2. Customized oxygenation barrels as a new strategy for controlled wine aging

    Food Research International, Vol. 131

  3. Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles

    Food Chemistry, Vol. 328

2019

  1. Application of image analysis and artificial neural networks to the prediction in-line of OTR in oak wood planks for cooperage

    Materials and Design, Vol. 181

  2. Image of O2 dynamics released by oak wood submerged in model wine with nanoparticle sensors

    Sensors and Actuators, B: Chemical, Vol. 284, pp. 337-345

  3. Influence of Quercus petraea Liebl. wood structure on the permeation of oxygen through wine barrel staves

    Holzforschung, Vol. 73, Núm. 9, pp. 859-870

  4. Prediction models to control aging time in red wine

    Molecules, Vol. 24, Núm. 5

2018

  1. Method to estimate the medullar rays angle in pieces of wood based on tree-ring structure: application to planks of Quercus petraea

    Wood Science and Technology, Vol. 52, Núm. 2, pp. 519-539

2017

  1. On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines

    Food Chemistry, Vol. 229, pp. 588-596

2016

  1. Analysis of the role of wood anatomy on oxygen diffusivity in barrel staves using luminescent imaging

    Sensors and Actuators, B: Chemical, Vol. 237, pp. 1035-1043