E. Elejalde

Study of Unpicked Grapes Valorization: A Natural Source of Polyphenolic Compounds and Evaluation of Their Antioxidant Capacity

D. Ramón, M. Villaran, E. Elejalde, 2022, Resources.

Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan

M. Villaran, S. Quintela, E. Elejalde, 2012, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Ochratoxin A in Spanish exportation wine market

M. Villaran, S. Quintela, E. Elejalde, 2012 .

Occurrence of ochratoxin A in Rioja Alavesa wines

M. Villaran, S. Quintela, E. Elejalde, 2011 .

Ochratoxin A removal in wine: A review

M. Villaran, S. Quintela, E. Elejalde, 2013 .

Determination of acids and volatile compounds in red Txakoli wine by high-performance liquid chromatography and gas chromatography.

C. Iriondo, E. Elejalde, I. González, 1998, Journal of chromatography. A.

Grape polyphenols supplementation for exercise-induced oxidative stress

R. Alonso, M. Villaran, E. Elejalde, 2021, Journal of the International Society of Sports Nutrition.

Fast Electrochemical Measurement of Laccase Activity for Monitoring Grapes’ Infection with Botrytis cinerea

C. Purcarea, A. Vasilescu, M. Villaran, 2022, Processes.

Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion

Argitxu Esquivel, E. Elejalde, M. Villarán, 2024, Plant foods for human nutrition.