R. Nieto-Rojo

SO2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress

C. Ancín-Azpilicueta, Blanca Barriuso‐Esteban, R. Nieto-Rojo, 2012, Microbial biotechnology.

Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration

C. Ancín-Azpilicueta, A. Luquín, R. Nieto-Rojo, 2015, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine.

C. Ancín-Azpilicueta, R. Nieto-Rojo, J. Gómez-Cordón, 2013, Journal of the science of food and agriculture.

Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines

J. Moler, H. Urmeneta, C. Ancín-Azpilicueta, 2016, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

The Application of Foliar Urea on the Concentration of Amines in Wine

C. Ancín-Azpilicueta, R. Nieto-Rojo, J. Gómez-Cordón, 2015 .

Influence of fertilisation with foliar urea on the content of amines in wine

C. Ancín-Azpilicueta, R. Nieto-Rojo, J. Gómez-Cordón, 2011, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine.

C. Ancín-Azpilicueta, J. Garrido, R. Nieto-Rojo, 2014, Food chemistry.

Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must

J. Moler, C. Ancín-Azpilicueta, I. Esparza, 2019, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.