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List of works by Miriam Ortega-Heras

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

scientific article published on 02 March 2019

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

article by Javier García-Lomillo et al published April 2017 in Lebensmittel-Wissenschaft & Technologie

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

scientific article published on 17 September 2019

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

Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells.

scientific article

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 a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

scholarly article in Journal of Chemistry, 2016

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

Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

scientific article published on 24 November 2020

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

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

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

Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines

article by Noemi García-Martín et al published 13 December 2010 in Separation and Purification Technology

Sugar reduction in white and red musts with nanofiltration membranes

article by Noemi García-Martín et al published March 2011 in Desalination and Water Treatment

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

scientific article published on 05 June 2015

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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