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beta-Carboline alkaloids in Peganum harmala and inhibition of human monoamine oxidase (MAO).
- T. Herraiz, D. González, C. Ancín-Azpilicueta, V. Arán, H. Guillén
- ChemistryFood and chemical toxicology : an international…
- 1 March 2010
Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
- D. Torrea, C. Varela, M. Ugliano, C. Ancín-Azpilicueta, I. Leigh Francis, P. Henschke
- Chemistry, MedicineFood chemistry
- 1 August 2011
Current Knowledge about the Presence of Amines in Wine
- C. Ancín-Azpilicueta, Ana González-Marco, Nerea Jiménez-Moreno
- Chemistry, MedicineCritical reviews in food science and nutrition
- 14 February 2008
TLDR
Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.
- T. Garde-Cerdán, C. Lorenzo, José Félix Lara, F. Pardo, C. Ancín-Azpilicueta, M. R. Salinas
- Chemistry, MedicineJournal of agricultural and food chemistry
- 19 February 2009
TLDR
Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation
- T. Garde-Cerdán, C. Ancín-Azpilicueta
- Chemistry
- 1 April 2008
Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice
- T. Garde-Cerdán, Margaluz Arias-Gil, A. R. Marsellés-Fontanet, C. Ancín-Azpilicueta, O. Martín‐Belloso
- Chemistry
- 1 May 2007
Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation
- Margaluz Arias-Gil, T. Garde-Cerdán, C. Ancín-Azpilicueta
- Chemistry
- 2007
Therapeutic Applications of Rose Hips from Different Rosa Species
- Inés Mármol, Cristina Sánchez-de-Diego, Nerea Jiménez-Moreno, C. Ancín-Azpilicueta, M. Rodríguez-Yoldi
- Medicine, BiologyInternational journal of molecular sciences
- 25 May 2017
TLDR
Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations
- T. Garde-Cerdán, C. Ancín-Azpilicueta
- Biology
- 2006
TLDR
Review of quality factors on wine ageing in oak barrels
- T. Garde-Cerdán, C. Ancín-Azpilicueta
- Environmental Science
- 1 August 2006
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