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Juan J. Mangas-Alonso

8

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103

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Impact of different techniques involving contact with lees on the volatile composition of cider.

2016 Food Chemistry
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Characterization of cider by its hydrophobic protein profile and foam parameters

2010 Food Chemistry
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Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics

2009 Food Chemistry
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Cider proteins and foam characteristics : A contribution to their characterization

2007 Journal of Agricultural and Food Chemistry
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Characterization of cider apples on the basis of their fatty acid profiles.

2002 Journal of Agricultural and Food Chemistry
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Gas Chromatographic Analysis of Total Fatty Acids in Cider

2001 Journal of Agricultural and Food Chemistry
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