Ignacio Nevares

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

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

Irina Mirela Apetrei, Marı́a Luz Rodrı́guez-Méndez, Constantin Apetrei et al. · Food Research International · 2011 · 72 citations · Full text

Oak Barrels, Electronic Panel Test, Red Wine +1

Wine aging in bottle from artificial systems (staves and chips) and oak woods

María del Álamo Sanza, Ignacio Nevares · Analytica Chimica Acta · 2005 · 72 citations

Beverage Industry, Artificial Systems, Wine Tasting