Amaya Zalacain

Oenological Applications of Winemaking By-Products

Miguel A. Pedroza, M. R. Salinas, Gonzalo L. Alonso, 2017 .

Polyphenols microwave assisted extraction from waste grape skins

Giorgia Spigno, Dante Marco De Faveri, Miguel A. Pedroza, 2012 .

Post-pruning storage and toasting of vine-shoots decrease fungicide residues

Amaya Zalacain, Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, 2021, IVES Technical Reviews, vine and wine.

Evolution of fungicide residues in pruned vine-shoots

Amaya Zalacain, Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, 2021 .

Near-infrared spectroscopy in saffron quality control: determination of chemical composition and geographical origin.

Amaya Zalacain, Manuel Carmona, A. Zalacain, 2005, Journal of agricultural and food chemistry.

Analysis of saffron volatile fraction by TD–GC–MS and e-nose

Amaya Zalacain, Manuel Carmona, Javier Martínez, 2006 .

Changes in saffron volatile profile according to its storage time

Gonzalo L. Alonso, Amaya Zalacain, Manuel Carmona, 2010 .

Rapid determination of crocetin esters and picrocrocin from saffron spice (Crocus sativus L.) using UV-visible spectrophotometry for quality control.

Amaya Zalacain, Manuel Carmona, A. Zalacain, 2008, Journal of agricultural and food chemistry.

FT-NIR SPECTROMETRY APPROACH FOR DETERMINING SAFFRON ORIGIN

Gonzalo L. Alonso, Amaya Zalacain, Manuel Carmona, 2004 .

Quantification of crocetin esters in saffron (Crocus sativus L.) using Raman spectroscopy and chemometrics.

Amaya Zalacain, Manuel Carmona, A. Zalacain, 2010, Journal of agricultural and food chemistry.