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1. Lopez, S; Castro, R; Garcia, E; Pazo, JAS; Barroso, CG
   The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine
   EUROPEAN FOOD RESEARCH AND TECHNOLOGY
   
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2. Morales, ML; Gonzalez, GA; Casas, JA; Troncoso, AM
   Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: influence of acetification and aging
   EUROPEAN FOOD RESEARCH AND TECHNOLOGY
   
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3. Samanidou, VF; Antoniou, CV; Papadoyannis, IN
   Gradient RP-HPLC determination of free phenolic acids in wines and wine vinegar samples after SPE, with photodiode array identification
   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
   
   V.F. Samanidou et al., "Gradient RP-HPLC determination of free phenolic acids in wines and wine vinegar samples after SPE, with photodiode array identification", J LIQ CHR R, 24(14), 2001, pp. 2161-2176
4. Zea, L; Moyano, L; Moreno, J; Cortes, B; Medina, M
   Discrimination of the aroma fraction of Sherry wines obtained by oxidativeand biological ageing
   FOOD CHEMISTRY
   
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5. Castro, R; Barroso, CG
   Influence of oxygen supply on the susceptibility of cv. Palomino fino mustto browning
   VITIS
   
   R. Castro e C.G. Barroso, "Influence of oxygen supply on the susceptibility of cv. Palomino fino mustto browning", VITIS, 40(1), 2001, pp. 39-42
6. Malovana, S; Montelongo, FJG; Perez, JP; Rodriguez-Delgado, MA
   Optimisation of sample preparation for the determination of trans-resveratrol and other polyphenolic compounds in wines by high performance liquid chromatography
   ANALYTICA CHIMICA ACTA
   
   S. Malovana et al., "Optimisation of sample preparation for the determination of trans-resveratrol and other polyphenolic compounds in wines by high performance liquid chromatography", ANALYT CHIM, 428(2), 2001, pp. 245-253
7. Macias, VMP; Pina, IC; Rodriguez, LP
   Factors influencing the oxidation phenomena of sherry wine
   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
   
   V.M.P. Macias et al., "Factors influencing the oxidation phenomena of sherry wine", AM J ENOL V, 52(2), 2001, pp. 151-155
8. Rodriguez-Delgado, MA; Malovana, S; Perez, JP; Borges, T; Montelongo, FJG
   Separation of phenolic compounds by high-performance liquid chromatographywith absorbance and fluorimetric detection
   JOURNAL OF CHROMATOGRAPHY A
   
   M.A. Rodriguez-Delgado et al., "Separation of phenolic compounds by high-performance liquid chromatographywith absorbance and fluorimetric detection", J CHROMAT A, 912(2), 2001, pp. 249-257
9. Alexandre, H; Blanchet, S; Charpentier, C
   Identification of a 49-kDa hydrophobic cell wall mannoprotein present in velum yeast which may be implicated in velum formation
   FEMS MICROBIOLOGY LETTERS
   
   H. Alexandre et al., "Identification of a 49-kDa hydrophobic cell wall mannoprotein present in velum yeast which may be implicated in velum formation", FEMS MICROB, 185(2), 2000, pp. 147-150
10. Baron, R; Mayen, M; Merida, J; Medina, M
    Comparative study of browning and flavan-3-ols during the storage of whitesherry wines treated with different fining agents
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    
    R. Baron et al., "Comparative study of browning and flavan-3-ols during the storage of whitesherry wines treated with different fining agents", J SCI FOOD, 80(2), 2000, pp. 226-230
11. Castro, R; Barroso, CG
    Behavior of a hyperoxidized must during biological aging of Fino sherry wine
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
    
    R. Castro e C.G. Barroso, "Behavior of a hyperoxidized must during biological aging of Fino sherry wine", AM J ENOL V, 51(2), 2000, pp. 98-102
12. Antonelli, A; Castellari, L; Zambonelli, C; Carnacini, A
    Yeast influence on volatile composition of wines
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    
    A. Antonelli et al., "Yeast influence on volatile composition of wines", J AGR FOOD, 47(3), 1999, pp. 1139-1144
13. Palma, M; Taylor, LT
    Statistical design for optimization of extraction of polyphenols from an inert matrix using carbon dioxide-based fluids
    ANALYTICA CHIMICA ACTA
    
    M. Palma e L.T. Taylor, "Statistical design for optimization of extraction of polyphenols from an inert matrix using carbon dioxide-based fluids", ANALYT CHIM, 391(3), 1999, pp. 321-329
14. CORTES MB; MORENO J; ZEA L; MOYANO L; MEDINA M
    CHANGES IN AROMA COMPOUNDS OF SHERRY WINES DURING THEIR BIOLOGICAL AGING CARRIED OUT BY SACCHAROMYCES-CEREVISIAE RACES BAYANUS AND CAPENSIS
    Journal of agricultural and food chemistry
    
    M.B. Cortes et al., "CHANGES IN AROMA COMPOUNDS OF SHERRY WINES DURING THEIR BIOLOGICAL AGING CARRIED OUT BY SACCHAROMYCES-CEREVISIAE RACES BAYANUS AND CAPENSIS", Journal of agricultural and food chemistry, 46(6), 1998, pp. 2389-2394
15. BARON R; MAYEN M; MERIDA J; MEDINA M
    CHANGES IN PHENOLIC-COMPOUNDS AND COLOR IN PALE SHERRY WINES SUBJECTED TO FINING TREATMENTS
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    
    R. Baron et al., "CHANGES IN PHENOLIC-COMPOUNDS AND COLOR IN PALE SHERRY WINES SUBJECTED TO FINING TREATMENTS", ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(6), 1997, pp. 474-478
16. MARTINEZ P; RODRIGUEZ LP; BENITEZ T
    FACTORS WHICH AFFECT VELUM FORMATION BY FLOR YEASTS ISOLATED FROM SHERRY WINE
    Systematic and applied microbiology
    
    P. Martinez et al., "FACTORS WHICH AFFECT VELUM FORMATION BY FLOR YEASTS ISOLATED FROM SHERRY WINE", Systematic and applied microbiology, 20(1), 1997, pp. 154-157
17. BARON R; MAYEN M; MERIDA J; MEDINA M
    CHANGES IN PHENOLIC-COMPOUNDS AND BROWNING DURING BIOLOGICAL AGING OFSHERRY-TYPE WINE
    Journal of agricultural and food chemistry
    
    R. Baron et al., "CHANGES IN PHENOLIC-COMPOUNDS AND BROWNING DURING BIOLOGICAL AGING OFSHERRY-TYPE WINE", Journal of agricultural and food chemistry, 45(5), 1997, pp. 1682-1685
18. MAURICIO JC; MORENO JJ; ORTEGA JM
    IN-VITRO SPECIFIC ACTIVITIES OF ALCOHOL AND ALDEHYDE DEHYDROGENASES FROM 2 FLOR YEASTS DURING CONTROLLED WINE AGING
    Journal of agricultural and food chemistry
    
    J.C. Mauricio et al., "IN-VITRO SPECIFIC ACTIVITIES OF ALCOHOL AND ALDEHYDE DEHYDROGENASES FROM 2 FLOR YEASTS DURING CONTROLLED WINE AGING", Journal of agricultural and food chemistry, 45(5), 1997, pp. 1967-1971
19. MARTINEZ P; RODRIGUEZ LP; BENITEZ T
    EVOLUTION OF FLOR YEAST POPULATION DURING THE BIOLOGICAL AGING OF FINO SHERRY WINE
    American journal of enology and viticulture
    
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20. MARTINEZ P; RODRIGUEZ LP; BENITEZ T
    VELUM FORMATION BY FLOR YEASTS ISOLATED FROM SHERRY WINE
    American journal of enology and viticulture
    
    P. Martinez et al., "VELUM FORMATION BY FLOR YEASTS ISOLATED FROM SHERRY WINE", American journal of enology and viticulture, 48(1), 1997, pp. 55-62
21. IBEAS JI; LOZANO I; PERDIGONES F; JIMENEZ J
    EFFECTS OF ETHANOL AND TEMPERATURE ON THE BIOLOGICAL AGING OF SHERRY WINES
    American journal of enology and viticulture
    
    J.I. Ibeas et al., "EFFECTS OF ETHANOL AND TEMPERATURE ON THE BIOLOGICAL AGING OF SHERRY WINES", American journal of enology and viticulture, 48(1), 1997, pp. 71-74
22. IBEAS JI; LOZANO I; PERDIGONES F; JIMENEZ J
    DYNAMICS OF FLOR YEAST POPULATIONS DURING THE BIOLOGICAL AGING OF SHERRY WINES
    American journal of enology and viticulture
    
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23. GUILLEN DA; BARROSO CG; PEREZBUSTAMANTE JA
    AUTOMATION OF SAMPLE PREPARATION AS A PRELIMINARY STAGE IN THE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF POLYPHENOLIC COMPOUNDS IN SHERRY WINES
    Journal of chromatography
    
    D.A. Guillen et al., "AUTOMATION OF SAMPLE PREPARATION AS A PRELIMINARY STAGE IN THE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF POLYPHENOLIC COMPOUNDS IN SHERRY WINES", Journal of chromatography, 730(1-2), 1996, pp. 39-46
24. MARTINEZ P; CODON AC; PEREZ L; BENITEZ T
    PHYSIOLOGICAL AND MOLECULAR CHARACTERIZATION OF FLOR YEASTS - POLYMORPHISM OF FLOR YEAST POPULATIONS
    Yeast
    
    P. Martinez et al., "PHYSIOLOGICAL AND MOLECULAR CHARACTERIZATION OF FLOR YEASTS - POLYMORPHISM OF FLOR YEAST POPULATIONS", Yeast, 11(14), 1995, pp. 1399-1411