Carmen A. Azpilicueta
Affiliations: | Universidad Publica de Navarra (Spain) |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Carmen Azpilicueta"Children
Sign in to add trainee| Diego Torrea Goni | grad student | 2000 | Universidad Publica de Navarra (Spain) |
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Publications
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| Moreno NJ, Marco AG, Azpilicueta CA. (2007) Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel. Journal of Agricultural and Food Chemistry. 55: 6244-51 |
| Moreno NJ, Azpilicueta CA. (2007) Binding of oak volatile compounds by wine lees during simulation of wine ageing Lwt - Food Science and Technology. 40: 619-624 |
| Moreno NJ, Azpilicueta CA. (2006) The development of esters in filtered and unfiltered wines that have been aged in oak barrels International Journal of Food Science and Technology. 41: 155-161 |
| Marco AG, Moreno NJ, Azpilicueta CA. (2006) Influence of addition of yeast autolysate on the formation of amines in wine Journal of the Science of Food and Agriculture. 86: 2221-2227 |
| Cerdán TG, Goñi DT, Azpilicueta CA. (2004) Accumulation of volatile compounds during ageing of two red wines with different composition Journal of Food Engineering. 65: 349-356 |
| Moreno NJ, Azpilicueta CA. (2004) Influence of wine turbidity on the accumulation of biogenic amines during aging Journal of the Science of Food and Agriculture. 84: 1571-1576 |
| Cerdán TG, Mozaz SR, Azpilicueta CA. (2002) Volatile composition of aged wine in used barrels of French oak and of American oak Food Research International. 35: 603-610 |
| Cerdán TG, Goñi DT, Azpilicueta CA. (2002) Changes in the concentration of volatile oak compounds and esters in red wine stored for 18 months in re-used French oak barrels Australian Journal of Grape and Wine Research. 8: 140-145 |
| Goñi DT, Azpilicueta CA. (2001) Influence of yeast strain on biogenic amines content in wines: Relationship with the utilization of amino acids during fermentation American Journal of Enology and Viticulture. 52: 185-190 |
| Goñi DT, Azpilicueta CA. (1999) Use of nitrogen compounds in spontaneous and inoculated wine fermentations Journal of Agricultural and Food Chemistry. 47: 4018-4024 |