I. Berregi

发表

Quantitative determination of formic acid in apple juices by (1)H NMR spectrometry.

I. Berregi, G. del Campo, R. Caracena, 2007, Talanta.

Quantitative determination of ethanol in cider by 1H NMR spectrometry

I. Berregi, Andoni Zuriarrain, J. Zuriarrain, 2015 .

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

I. Berregi, R. Caracena, G. D. Campo, 2006 .

Quantitation determination of chlorogenic acid in cider apple juices by 1H NMR spectrometry

I. Berregi, J. I. Miranda, J. Aizpurua, 2003 .

Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders

P. Elizaquível, R. Aznar, I. Berregi, 2018 .

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

I. Berregi, G. del Campo, B. Gallego, 2006, Talanta.

Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider.

I. Berregi, A. Prieto, M. Rodríguez-Carvajal, 2015, International journal of food microbiology.

Polyphenolic profile in cider and antioxidant power.

I. Berregi, M. Ostra, Andoni Zuriarrain, 2015, Journal of the science of food and agriculture.

A new sample-injection/sample-dilution system for the flow-injection analytical technique

Á. Ríos, M. Valcárcel, I. Berregi, 1999 .

Quantitative determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural in soluble coffees by 1H NMR spectrometry.

I. Berregi, G. del Campo, R. Caracena, 2010, Talanta.

Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

I. Berregi, Ane Bordagaray, J. Zuriarrain, 2020, Foods.

Simultaneous spectrofluorimetric determination of the rare earths with calcein.

I. Berregi, J. Senén Durand, J. Alfonso Casado, 1999, Talanta.

Quantitative determination of lactic and acetic acids in cider by 1H NMR spectrometry

I. Berregi, Andoni Zuriarrain, J. Zuriarrain, 2015 .

Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking.

I. Berregi, G. Garai-Ibabe, A. Irastorza, 2008, International journal of food microbiology.

Quantitative determination of (-)-epicatechin in cider apple juices by (1)H NMR.

I. Berregi, G. del Campo, J. I. Miranda, 2003, Talanta.

Evolution of main polyphenolics during cidermaking

I. Berregi, O. Etxebeste, J. Zuriarrain, 2022, LWT.

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

I. Berregi, G. del Campo, M. Dueñas, 2008, Bioresource technology.

Influence of Enzymatic Clarification with a Pectin Methylesterase on Cider Fermentation

I. Berregi, M. Dueñas, A. Munduate, 2002 .

Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

I. Berregi, A. Munduate, G. D. Campo, 2005 .

Ripening and Changes in Chemical Composition of Seven Cider Apple Varieties

I. Berregi, G. del Campo, N. Iturriza, 2006 .

Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by (1)H NMR.

I. Berregi, G. del Campo, Andoni Zuriarrain, 2016, Food chemistry.

Ciders Produced by Two Types of Presses and Fermented in Stainless Steel and Wooden Vats

I. Berregi, A. Irastorza, M. Dueñas, 2003 .

Creatinine, creatine and protein in cooked meat products

I. Berregi, G. D. Campo, B. Gallego, 1998 .

Antioxidant activity and phenolic profiles of ciders from the Basque Country

I. Berregi, M. Vidal, J. Zuriarrain, 2021 .

Diversity and biotechnological potential of filamentous fungi isolated from sediments of Basque estuaries

I. Berregi, O. Etxebeste, L. Alonso-Sáez, 2023, bioRxiv.

Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by (1)H NMR.

I. Berregi, G. del Campo, Andoni Zuriarrain, 2016, Food chemistry.