Laura Medina-Trujillo

Physicochemical Characterization of the Foam of White and Rosé Base Wines for Sparkling Wine Production (AOC Cava)

J. Canals, F. Zamora, P. Matias‐Guiu, 2017, American Journal of Enology and Viticulture.

Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality

Elena González-Royo, F. Fort, F. Zamora, 2017 .

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

Elena González-Royo, J. Canals, F. Zamora, 2017, European Food Research and Technology.

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

Elena González-Royo, F. Fort, J. Canals, 2016 .

Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis.

Pedro Martín, E. Fernández-Fernández, J. Rodríguez-Nogales, 2021, Food chemistry.