Publicaciones científicas

loguito Publicaciones

  1. Selection and Use of Wild Lachancea thermotoleransStrains from Rioja AOC with Bioacidificant Capacity as Strategy to Mitigate Climate Change Effects in Wine Industry. Beverages (2025), 11(3), 70. Fernández-Vázquez, D., Sunyer-Figueres, M., Vázquez, J., Puxeu, M., Nart, E., de Lamo, S., & Andorrà, I. https://doi.org/10.3390/beverages11030070
  1. Enological suitability of indigenous yeast strains for «Verdejo» wine production. Foods (2023), 12 (9), 1888. Jennifer Vázquez, Ana Maria Mislata, Víctor Vendrell, Carlos Moro, Sergi de Lamo, Raúl Ferrer-Gallego and Imma Andorrà. https://doi.org/10.3390/foods12091888
  1. Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides. Carbohydrates Polymers (2022), 119365. Berta Baca-Bocanegra, Leticia Martínez-Lapuente, Julio Nogales-Bueno, José Miguel Hernández-Hierro, Raúl Ferrer-Gallego.
  1. Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation. Food Chemistry (2022), 381, 132123. Daniel E. Osorio-Macías, Hans Bolinsson, Javier A. Linares-Pastén, Raúl Ferrer-Gallego, Jaeyeong Choi, J. Mauricio Peñarrieta, Björn Bergenståhl.
  1. Influence of different types of LEDs lights on the formation of volatile sulfur compounds in white and rosé wines. Food Chemistry (2022), 371, 131144. A.M. Mislata, M. Puxeu, M. Nadal, S. de Lamo, M. Mestres and R. Ferrer-Gallego.
  1. Cabernet sauvignon red wine processing by UHPH without SO2. Colloidal structure, microbial control and effect in oxidation, color and sensory quality. Food and Bioprocess Technology (2022). Cristian Vaquero, Carlos Escott, Iris Loira, Buenaventura Guamis, Juan Manuel Del Fresno, Ramón Gervilla, Sergi de Lamo, Raúl Ferrer-Gallego, Carmen González, Mª Antonia Bañuelos, José Antonio Suárez-Lepe, Antonio Morata.
  1. Application of hand-held near-infrared and Raman spectrometers in surface treatment authentication of cork stoppers. Food Packaging and Shelf Life 28, (2021). Jorge Mellado-Carretero, Didem Peren Aykas, Miquel Puxeu, Sylvana Varela, Luis Rodriguez-Saona, Diego García-Gonzalo, Sílvia de Lamo-Castellví.
  1. Description of the relationship between trunk disease expression and meteorological conditions, irrigation and physiological response in Chardonnay grapevines. Oeno One, 2, 97-13 (2021). Carlos Calvo-Garrido, Aurélie Songy, Ariadna Marmol, Rafael Roda, Christophe Clément and Florence Fontaine.
  1. Effect of the addition of non-Saccharomyces at first alcoholic fermentation on the enological characteristics of cava wines. Fermentation 7, 64 (2021). M. Mislata, M. Puxeu, I. Andorrà, N. Espligares, S. de Lamo, M. Mestres and R. Ferrer-Gallego.
  1. Preliminary study of the effect of cation-exchange resin treatment on the aging of Tempranillo red wines. LWT-Food Science and Technology 138, 110669 (2021). Mislata, A.M., Puxeu, M., Nart, E., de Lamo, S., Ferrer-Gallego, R.
  1. Fractionation of nanoparticle matter in red wines using Asymmetrical Flow Field-Fractionation. Journal of Agricultural and Food Chemistry, 68 (49), (2020). Osorio-Macías, D.E., Song, D., Thuvander, J., Ferrer-Gallego, R., Choi, J., Peñarrieta, J.M. Nilsson, L., Lee, S., Bergenståhl, B. 
  1. White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality. Food Chemistry, 332, (2020). Mª Antonia Bañuelos, Iris Loira, Buenaventura Guamis, Carlos Escott, Juan Manuel Del Fresno, Idoia Codina-Torrella, Joan Miquel Quevedo, Ramon Gervilla, Jesús María Rodríguez Chavarría, Sergi de Lamo, Raúl Ferrer-Gallego, Rocío Álvarez, Carmen González, José Antonio Suárez-Lepe, Antonio Morata.
  1. Phenolic metabolites from 5,000-year-old coprolites of Myotragus balearicus, an extinct insular bovid. Quaternary International (2020) 554, 143-149. Raúl Ferrer-Gallego, Ignacio García-Estévez, Montserrat Dueñas, Damià Ramis, Josep A. Rosselló.
  1. Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy. Food Reviews International (2020). Ferrer-Gallego, R., Rodríguez-Pulido, F.J., Toci, A.T., García-Estevez, I.
  1. Changes on the chemical and sensory aromatic profile of Tempranillo aged wines after semi-forced oxidation process. European Food Research and Technology (2020). A.M. Mislata, M. Puxeu, E. Tomás, E. Nart and R. Ferrer-Gallego.
  1. Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products. Foods, 9, 133 (2020). M. Mislata, M. Puxeu and Raúl Ferrer-Gallego.
  1. Early detection of undesirable deviations in must fermentation using a portable FTIR-ATR instrument and multivariate analysis. Journal of Chemometrics, 33(8), (2019), e3162. Cavaglia, J., Giussani, B., Mestres, M., Puxeu, M., Busto, O., Ferré, J., Boqué, R.
  1. Fertigation by elicitors enriched in amino acids from vegetal and animal origin on Syrah plant physiology and grape quality. Food Research International, 126 (2019). Rafael Roda, Laura Martín, Ana María Mislata, Francisco Javier Castaño, Miquel Puxeu and Raúl Ferrer-Gallego.
  1. Determination of nutrient supplementation by means of ATR-FTIR spectroscopy during wine fermentation. Fermentation, 5, 58 (2019). Miquel Puxeu, Imma Andorra, Sílvia De Lamo-Castellví and Raúl Ferrer-Gallego.
  1. Monitoring the effects and side-effects of the combined addition of seeds and mannoproteins on wine. A study on colour and flavonoid composition. Food Research International, 126 (2019). Cristina Alcalde-Eon, Rebeca Ferreras-Charro, Raúl Ferrer-Gallego, Francisco J. Rivero, Francisco J. Heredia, María Teresa Escribano-Bailón.
  1. Proposal to conserve the name Vitis sylvestrisC. Gmel. (Vitaceae) against V. sylvestris W. Bartram. Taxon, 6 (2) (2019) 409-410. P. Pablo Ferrer-Gallego, Raúl Ferrer-Gallego, Emilio Laguna, Ia Pipia.
  1. Specific profile of Tempranillo grapevines related to Esca-leaf symptoms and climate conditions. Plant Physiology and Biochemistry, 135, (2019) 575-587. Laura Martín, Florence Fontaine, Francisco Javier Castaño, Aurelie Songy, Rafael Roda, Julie Vallet and Raúl Ferrer-Gallego.
  1. Study of human salivary proline-rich proteins interaction with food tannins. Food Chemistry, 243 (2018) 175-185. Susana Soares, Ignacio García-Estévez, Raúl Ferrer-Gallego, Natércia F. Brás, Elsa Brandão, Mafalda Silva, Natércia Teixeira, Fátima Fonseca, Sérgio F. Sousa, Frederico Ferreira-da-Silva, Nuno Mateus, Victor de Freitas.
  1. Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds by Saccharomyces cerevisiae. Australian Journal of Grape and Wine Research, 24(2) (2018) 260-266. Imma Andorrà, Laura Martín, Enric Nart, Miquel Puxeu, Raúl Ferrer Gallego.
  1. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations. Journal of Agricultural and Food Chemistry, 65(31) (2017) 6434-6441. Raúl Ferrer-Gallego, José Miguel Hernández-Hierro, Natércia Brás, Nuno Vale, Paula Gomes, Nuno Mateus, Victor de Freitas, Francisco J. Heredia, M. Teresa Escribano-Bailón.
  1. Evaluation of Tempranillo and Albariño SO2 free wines produced by different chemical alternatives and winemaking procedures. Food Research International, 102, (2017), 647-657. Raúl Ferrer-Gallego, Miquel Puxeu, Enric Nart, Laura Martín, Imma Andorrà.
  1. Polyphenols and food quality. Journal of Food Quality, (2017) Article ID 1640519. Raúl Ferrer-Gallego, Rosa Pérez-Gregorio, José M. Hernández-Hierro, Natalia Quijada-Morín, and Ignacio García-Estévez.
  1. Contribution of Human Oral Cells to Astringency by Binding SalivaryProtein/Tannin Complexes. Journal of Agricultural and Food Chemistry, 64(41) (2016) 7823-7828. Susana Soares, Raúl Ferrer-Gallego, Elsa Brandao, Mafalda Silva, Nuno Mateus, Victor de Freitas.
  1. Effect of flavonols on wine astringency and their interaction with human saliva. Food Chemistry, 209, (2016) 358-364. Raúl Ferrer-Gallego, Natércia Brás, Ignacio García-Estevez, Nuno Mateus, Julián C. Rivas-Gonzalo, Victor de Freitas, M. Teresa Escribano-Bailón.
  1. New Anthocyanin−Human Salivary Protein Complexes. Langmuir 31(30) (2015) 8392-8401. Raúl Ferrer-Gallego, Susana Soares, Nuno Mateus, Julián C. Rivas-Gonzalo, M. Teresa.
  1. Monitoring Saccharomyces cerevisiae Grape Must Fermentation Process by Attenuated Total Reflectance Spectroscopy. Food and Bioprocess Technology, 8(3) (2015) 637-646. Miquel Puxeu, Imma Andorrà, Sílvia de Lamo.
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