Margaluz Arias-Gil

Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

Teresa Garde‐Cerdán, Margaluz Arias-Gil, À. Robert Marsellés-Fontanet et al. · Food Control · 2006 · 129 citations

Agriculture, Biochemistry, Food Science +13

Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation

Margaluz Arias-Gil, Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta · Food Chemistry · 2006 · 87 citations

Life Sciences, Biochemistry, Microbiology +14

Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2

Teresa Garde‐Cerdán, À. Robert Marsellés-Fontanet, Margaluz Arias-Gil et al. · Innovative Food Science & Emerging Technologies · 2008 · 68 citations

Agriculture, Food Science, Viticulture +14

Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields

Teresa Garde‐Cerdán, À. Robert Marsellés-Fontanet, Margaluz Arias-Gil et al. · Food Chemistry · 2006 · 42 citations

Agriculture, Chemical Engineering, Food Science +16

Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

Teresa Garde‐Cerdán, À. Robert Marsellés-Fontanet, Margaluz Arias-Gil et al. · European Food Research and Technology · 2007 · 39 citations

Agriculture, Chemical Engineering, Food Science +16