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BOOK CHAPTER
Pedroza, M. A., Salinas, M. R., Alonso, G. L., & Zalacain, A. (2017). Chapter 10. Oenological applications of wine-making by-products. In C. M. Glanakis (Ed.), Handbook of Grape Processing By-products: Sustainable Solutions: Elsevier. |
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Pedroza, M. A., Maggi, L., Amendola, D., Zalacain, A., De Faveri, D.M., Spigno, G. (2015). Microwave assisted extraction of phenolic compounds from dried waste grape skins. International Journal of Food Engineering. Accepted for publication
Pedroza, M. A., Carmona, M., Alonso, G. L., Salinas, M. R., &
Zalacain, A. (2013). Prebottling use of dehydrated waste grape skins to improve
color, phenolic, and aroma composition of red wines. Food Chemistry,
136(1), 224-236. DOI: 10.1016/j.foodchem.2012.07.110
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Pedroza, M. A., Carmona, M., Pardo, F., Salinas, M. R., &
Zalacain, A. (2012). Waste grape skins thermal dehydration: potential release
of colour, phenolic and aroma compounds into wine. CyTA - Journal of Food,
10(3), 225-234. DOI: 10.1080/19476337.2011.633243
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Pedroza,
M. A., Carmona, M.,
Salinas, M. R., & Zalacain, A. (2011). Use of dehydrated waste grape skins
as a natural additive for producing rosé wines: study of extraction conditions
and evolution. Journal of Agricultural and Food Chemistry, 59(20),
10976-10986. DOI: 10.1021/jf202626v
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Pedroza, M. A., Zalacain, A., Lara, J. F., & Salinas, M. R.
(2010). Global grape aroma potential and its individual analysis by SBSE-GC-MS.
Food Research International, 43(4), 1003-1008. DOI: 10.1016/j.foodres.2010.01.008
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Lorenzo, C., Garde-Cerdán, T., Pedroza, M. A.,
Alonso, G. L., & Salinas, M. R. (2009). Determination of fermentative
volatile compounds in aged red wines by near infrared spectroscopy. Food
Research International, 42(9), 1281-1286. DOI: 10.1016/j.foodres.2009.03.021
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Marín, J., Ocete, R., Pedroza, M., Zalacain,
A., de Miguel, C., López, M. A., & Salinas, M. R. (2009). Influence of the
mite Carpoglyphus lactis (L) on the aroma of pale and dry wines aged under flor
yeasts. Journal of Food Composition and Analysis, 22(7-8),
745-750. DOI: 10.1016/j.jfca.2009.01.017
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