María del Álamo Sanza

Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates

Rubén Delgado, Pedro Martín Peña, María del Álamo Sanza et al. · Journal of the Science of Food and Agriculture · 2004 · 172 citations

Engineering, Botany, Crop Quality +9

Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips

María del Álamo Sanza, Ignacio Nevares, Luis Miguel Cárcel Cárcel et al. · Analytica Chimica Acta · 2004 · 130 citations

Food Chemistry, Polyphenolics, Oak Chips +8

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

Brígida Fernández de Simón, Estrella Cadahía, María del Álamo Sanza et al. · Analytica Chimica Acta · 2009 · 110 citations

Food Chemistry, Volatile Compounds, Wood Technology +3

Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods

Constantin Apetrei, Irina Mirela Apetrei, Ignacio Nevares et al. · Electrochimica Acta · 2006 · 83 citations

Red Wines, Electronic Tongue, Oak Barrels +2

Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk

Teresa Gontijo de Castro, Teresa Manso, V. Jimeno et al. · Small Ruminant Research · 2009 · 74 citations · Full text

Animal Physiology, Nutrition, Feed Utilization +12