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List of works by Silvia Pérez-Magariño

Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation

article by María Dolores Rivero-Pérez et al published 15 December 2008 in Food Chemistry

By-product of Lavandula latifolia essential oil distillation as source of antioxidants.

scientific article published on 24 August 2014

Changes in Polysaccharide Composition during Sparkling Wine Making and Aging

article

Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.

scientific article published on 6 June 2013

Comparative study of artificial neural network and multivariate methods to classify Spanish DO rose wines

article

Effect of Aging on Lees and of Three Different Dry Yeast Derivative Products on Verdejo White Wine Composition and Sensorial Characteristics

article

Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine

scientific article

Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels.

scientific article published on 29 December 2011

Evaluation of several ultra- and nanofiltration membranes for sugar control in winemaking

article by N. García-Martín et al published September 2009 in Desalination

Impact of Must Sugar Reduction by Membrane Applications on Volatile Composition of Verdejo Wines

article

Importance of chip selection and elaboration process on the aromatic composition of finished wines.

scientific article published on 14 June 2008

Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines.

scientific article published on 26 May 2016

Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.

scientific article published in May 2005

Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC.

scientific article published in December 2008

Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

scientific article published on 05 June 2017

Role of major wine constituents in the foam properties of white and rosé sparkling wines

scientific article published on 22 October 2014

Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety.

scientific article published on 17 January 2014

Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

scientific article published on 05 June 2015

Various applications of liquid chromatography-mass spectrometry to the analysis of phenolic compounds.

scientific article

Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.

scientific article

Wine consumption habits and consumer preferences between wines aged in barrels or with chips ⬇️

scientific article published on January 6, 2011

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