J. Canals

Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning

F. Zamora, N. Sieczkowski, J. Heras, 2023, BIO Web of Conferences.

New enzymatic method for estimating fumaric acid in wines

N. Rozès, F. Zamora, A. Bordons, 2021, OENO One.

Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)

F. Zamora, P. Giménez, P. Pons-Mercadé, 2022, OENO One.

Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines

R. Gonzalez, F. Fort, F. Zamora, 2015, American Journal of Enology and Viticulture.

Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

F. Zamora, Diego Piccardo, G. González-Neves, 2019, Fermentation.

Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea

F. Zamora, A. Vignault, P. Giménez, 2021, LWT.