List of works - Candida Lorenzo

Bioactivity and Bioavailability of the Major Metabolites of Crocus sativus L. Flower

scientific article published on 02 August 2019

Complementary effect of Cabernet Sauvignon on Monastrell wines

article by Candida Lorenzo et al published February 2008 in Journal of Food Composition and Analysis

Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy

article by Candida Lorenzo et al published November 2009 in Food Research International

Development and validation of an HPLC-DAD method for determination of oleuropein and other bioactive compounds, in olive leaf by-products

scientific article published on 25 August 2020

Differentiation of barrel-aged wines according to their origin, variety, storage time and enological parameters using fermentation products

article by T. Garde-Cerdán et al published March 2009 in Food Control

Differentiation of co-winemaking wines by their aroma composition

article

Effect of drying and storage process on Moroccan saffron quality

Effect of red grapes co-winemaking in polyphenols and color of wines.

scientific article published in September 2005

Effects of composition, storage time, geographic origin and oak type on the accumulation of some volatile oak compounds and ethylphenols in wines

article

Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines

scholarly article by Teresa Garde-Cerdán et al published 15 March 2010 in Food Chemistry

Fast methodology of analysing major steviol glycosides from Stevia rebaudiana leaves

scientific article published on 28 February 2014

Haloanisole and halophenol contamination in Spanish aged red wines

scientific article published in January 2009

Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran

scientific article published on 06 August 2020

Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation.

scientific article published on 30 August 2014

Kinetics of polyphenol content of dry flowers and floral bio-residues of saffron at different temperatures and relative humidity conditions

scientific article published on 25 March 2019

Near Infrared Spectroscopy: Easy and Rapid Tool to Determine Different Volatile Compounds in Wines

article by Teresa Garde-Cerdan et al published 1 June 2011 in Current Bioactive Compounds

Non-destructive method to determine halophenols and haloanisoles in cork stoppers by headspace sorptive extraction

scientific article published on 6 March 2006

Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols

article by T. Garde-Cerdán et al published 15 December 2008 in Food Chemistry

Study of the Evolution of Nitrogen Compounds during Grape Ripening. Application to Differentiate Grape Varieties and Cultivated Systems

scientific article published on 01 March 2009

Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety

scientific article published on 01 November 2011

List of works by Candida Lorenzo