Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria -ko ikertzaileekin lankidetzan egindako argitalpenak (9)

2023

  1. Silver Nanoparticles and Chitosan Oligomers Composites as Poplar Wood Protective Treatments against Wood-Decay Fungi and Termites

    Forests, Vol. 14, Núm. 12

2019

  1. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 1, pp. 315-324

2017

  1. Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

    Ciência e técnica vitivinícola, Vol. 32, Núm. 2, pp. 93-101

2010

  1. Assessment of decay in existing timber members by means of wave velocity perpendicular to the grain

    11th World Conference on Timber Engineering 2010, WCTE 2010

  2. Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

    Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 211-220

  3. Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

    Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 92-101

  4. Volatile composition of toasted oak chips and staves and of red wine aged with them

    American Journal of Enology and Viticulture, Vol. 61, Núm. 2, pp. 157-165

2007

  1. Volatile compound evolution in Spanish oak wood (Quercus petraea and Quercus pyrenaica) during natural seasoning

    American Journal of Enology and Viticulture, Vol. 58, Núm. 2, pp. 163-172

2006

  1. Chemical characterization of oak heartwood from Spanish forests of Quercus pyrenaica (Wild.). Ellagitannins, low molecular weight phenolic, and volatile compounds

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 21, pp. 8314-8321