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| Composition of some commercial grappas (grape marc spirit): the anomalous presence of 1,1-diethoxy-3-methylbutane: a case study | | European food research and technology |
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| Evaluation of sensory parameters of grapes using near infrared spectroscopy | | Journal of food engineering |
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| Bootstrap confidence intervals for the kinetic parameters of degradation of anthocyanins in grape pomace | | Journal of food process engineering |
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| Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates | | World journal of microbiology and biotechnology |
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| Modeling of the devolatilization kinetics during pyrolysis of grape residues | | Bioresource technology |
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| The application of D-optimal design for modelling the red wine ageing process | | Food control |
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| Grape seed characterization by NIR hyperspectral imaging | | Postharvest biology and technology |
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| Evolution of grape seed flavan‐3‐ols during ripening of different grape cultivars | | International journal of food science and technology |
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| Sensory and instrumental texture measurements for assessing grape seed parameters during fruit development | | Journal of the science of food and agriculture |
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| Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method | | Journal of food engineering |
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| Gut microbial catabolism of grape seed flavan-3-ols by human faecal microbiota. Targetted analysis of precursor compounds, intermediate metabolites and end-products | | Food chemistry |
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| Recovery of Aromatic Aglycones from Grape Pomace Winemaking By-Products by Using Liquid-Liquid and Pressurized-Liquid Extraction | | Food analytical methods |
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| Grape seed oil deacidification by molecular distillation: Analysis of operative variables influence using the response surface methodology | | Journal of food engineering |
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| Charcoal adsorption of phenolic compounds present in distilled grape pomace | | Journal of food engineering |
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| Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions | | Journal of food engineering |
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| Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay | | Food chemistry |
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