M. Ibarz

Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine

V. Ferreira, J. Cacho, P. Hernández-Orte, 2005 .

The Increase in FGF23 Induced by Calcium Is Partially Dependent on Vitamin D Signaling

J. Valdivielso, S. Rayego‐Mateos, N. Doladé, 2022, Nutrients.

Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation

V. Ferreira, J. Cacho, P. Hernández-Orte, 2006 .

Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2006, Journal of chromatography. A.

Amino Acid Determination in Grape Juices and Wines by HPLC Using a Modification of the 6-Aminoquinolyl-N-Hydroxysuccinimidyl Carbamate (AQC) Method

V. Ferreira, J. Cacho, P. Hernández-Orte, 2003, Chromatographia.

Kinetic study, production of volatile compounds and sensorial analysis in the fermentation of Airen and Merlot musts inoculated with three commercial strains of Saccharomyces cerevisiae.

V. Ferreira, S. Pandalai, J. Cacho, 2005 .

Elimination of Vitamin D Signaling Causes Increased Mortality in a Model of Overactivation of the Insulin Receptor: Role of Lipid Metabolism

J. Valdivielso, X. Dolcet, C. Martínez, 2022, Nutrients.