M. Del Alamo-Sanza

发表

Image of O2 dynamics released by oak wood submerged in model wine with nanoparticle sensors

T. Mayr, Bernhard J. Müller, V. Martínez-Martínez, 2019, Sensors and Actuators B: Chemical.

Evaluation of grape pomace from red wine by-product as feed for sheep.

Á. R. Mantecón, M. Del Alamo-Sanza, C. Guerra-Rivas, 2017, Journal of the science of food and agriculture.

Different Woods in Cooperage for Oenology: A Review

I. Nevares, M. Del Alamo-Sanza, A. Martínez-Gil, 2018, Beverages.

Recent advances in the evaluation of the oxygen transfer rate in oak barrels.

I. Nevares, M. Del Alamo-Sanza, M. del Alamo-Sanza, 2014, Journal of agricultural and food chemistry.

Application of image analysis and artificial neural networks to the prediction in-line of OTR in oak wood planks for cooperage

V. Martínez-Martínez, I. Nevares, M. Alamo-Sanza, 2019, Materials & Design.

Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation

V. Martínez-Martínez, I. Nevares, M. Del Alamo-Sanza, 2022, Foods.

Oak Stave Oxygen Permeation: A New Tool To Make Barrels with Different Wine Oxygenation Potentials.

I. Nevares, M. Del Alamo-Sanza, M. del Alamo-Sanza, 2015, Journal of agricultural and food chemistry.

An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging.

J. Rivas-Gonzalo, I. Nevares, M. Escribano-Bailón, 2017, Journal of agricultural and food chemistry.

Characterization of the Oxygen Transmission Rate of Oak Wood Species Used in Cooperage.

I. Nevares, M. Del Alamo-Sanza, L. M. Cárcel, 2017, Journal of agricultural and food chemistry.

Characterization and Control of Hidden Micro-Oxygenation in the Winery: Wine Racking

I. Nevares, M. Del Alamo-Sanza, Ainara Fernández-Díaz, 2021, Foods.

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

I. Nevares, M. Del Alamo-Sanza, A. Martínez-Gil, 2020, Molecules.

Influence of Quercus petraea Liebl. wood structure on the permeation of oxygen through wine barrel staves

J. Van den Bulcke, V. Martínez-Martínez, I. Nevares, 2019, Holzforschung.

Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation.

I. Nevares, L. Gallego, M. Del Alamo-Sanza, 2020, Food research international.

Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour

I. Nevares, M. Del Alamo-Sanza, A. Martínez-Gil, 2022, LWT.

Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

V. de Freitas, N. Mateus, Joana Oliveira, 2020, Molecules.

Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics.

Víctor Martínez-Martínez, Ignacio Nevares, Rosario Sánchez-Gómez, 2021, Food research international.

Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles.

V. Martínez-Martínez, I. Nevares, M. Del Alamo-Sanza, 2020, Food chemistry.

On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines.

Víctor Martínez-Martínez, Ignacio Nevares, V Felipe Laurie, 2017, Food chemistry.

Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

I. Nevares, M. Del Alamo-Sanza, A. Martínez-Gil, 2020, Processes.

Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine.

I. Nevares, M. Del Alamo-Sanza, R. Sánchez-Gómez, 2020, Food chemistry.

Customized oxygenation barrels as a new strategy for controlled wine aging.

V. Martínez-Martínez, I. Nevares, S. Prat-García, 2020, Food research international.

Oak wine barrel as an active vessel: A critical review of past and current knowledge

I. Nevares, M. Del Alamo-Sanza, M. del Alamo-Sanza, 2018, Critical reviews in food science and nutrition.

Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate

Víctor Martínez-Martínez, Ignacio Nevares, Maria del Alamo-Sanza, 2020, Molecules.

Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips.

I. Nevares, G. Gutiérrez-Gamboa, M. Del Alamo-Sanza, 2018, Food chemistry.