Cristina Peña

发表

Losses of volatile compounds during fermentation

V. Ferreira, J. Cacho, A. Escudero, 1996 .

Concentration of small volumes of nonpolar solutions containing trace volatile compounds

V. Ferreira, J. Cacho, R. Lopez, 1998 .

Prediction of oxidative browning in white wines as a function of their chemical composition

P. Fernández-Zurbano, V. Ferreira, J. Cacho, 1995 .

Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis

V. Ferreira, J. Cacho, A. Escudero, 1995 .

Some Observations About the Correlation Between the Amino Acid Content of Musts and Wines of the Chardonnay Variety and Their Fermentation Aromas

V. Ferreira, J. Cacho, Cristina Peña, 1999, American Journal of Enology and Viticulture.

Pervaporation of the low ethanol content extracting stream generated from the dealcoholization of red wine by membrane osmotic distillation

C. Téllez, I. Kumakiri, J. Coronas, 2023, Journal of Industrial and Engineering Chemistry.

Theoretical and practical approach to the dealcoholization of water-ethanol mixtures and red wine by osmotic distillation

C. Téllez, J. Coronas, A. Escudero, 2021 .

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Jordi Ballester, V. Ferreira, F. Bordet, 2023, Frontiers in Microbiology.

Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines.

V. Ferreira, M. Bueno, I. Ontañón, 2022, Food research international.