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Gloria del Campo

University of the Basque Country

12

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449

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Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts

2008 Bioresource Technology
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Quantitative determination of formic acid in apple juices by 1H NMR spectrometry

2007 Talanta
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Quantitative analysis of malic and citric acids in fruit juices using proton nuclear magnetic resonance spectroscopy

2006 Analytica Chimica Acta
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Fluorimetric determination of histamine in wine and cider by using an anion-exchange column-FIA system and factorial design study

2006 Talanta
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Use of the 1H nuclear magnetic resonance spectra signals from polyphenols and acids for chemometric characterization of cider apple juices.

2006 Journal of Agricultural and Food Chemistry
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Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

2005 Food Control
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Quantitative determination of (−)-epicatechin in cider apple juices by 1H NMR

2003 Talanta
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Creatinine, creatine and protein in cooked meat products

1998 Food Chemistry
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Caractéristiques analytiques des cidres de la province de Guipúzcoa (Pays Basque)

1993 OENO One
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