María del Alamo
María del Alamo
UVaMOX. Universidad de Valladolid
Verified email at - Homepage
TitleCited byYear
Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates
R Delgado, P Martín, M Del Álamo, MR González
Journal of the Science of Food and Agriculture 84 (7), 623-630, 2004
Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips
M del Alamo Sanza, IN Domınguez, LMC Cárcel, LN Gracia
Analytica Chimica Acta 513 (1), 229-237, 2004
Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them
BF De Simón, E Cadahía, M Del Álamo, I Nevares
Analytica chimica acta 660 (1-2), 211-220, 2010
Wine aging in bottle from artificial systems (staves and chips) and oak woods: Anthocyanin composition
MDA Sanza, IN Domínguez
Analytica Chimica Acta 563 (1-2), 255-263, 2006
Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods: correlation between electrochemical …
C Apetrei, IM Apetrei, I Nevares, M Del Alamo, V Parra, ...
Electrochimica Acta 52 (7), 2588-2594, 2007
Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation
I Nevares, M Del Alamo
Analytica chimica acta 621 (1), 68-78, 2008
Aging markers from bottled red wine aged with chips, staves and barrels
M Del Álamo, I Nevares, L Gallego, C Martin, S Merino
Analytica chimica acta 621 (1), 86-99, 2008
Application of an electronic tongue to study the effect of the use of pieces of wood and micro-oxygenation in the aging of red wine
M Gay, C Apetrei, I Nevares, M Del Alamo, J Zurro, N Prieto, JA De Saja, ...
Electrochimica Acta 55 (22), 6782-6788, 2010
Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk
T Castro, T Manso, V Jimeno, M Del Alamo, AR Mantecón
Small Ruminant Research 84 (1-3), 47-53, 2009
Changes in phenolic compounds and colour parameters of red wine aged with oak chips and in oak barrels
M Del Alamo Sanza, JAF Escudero, R De Castro Torío
Food science and technology international 10 (4), 233-241, 2004
HPLC analysis of carbohydrates in wines and instant coffees using anion exchange chromatography coupled to pulsed amperometric detection
JL Bernal, MJ Del Nozal, L Toribio, M Del Alamo
Journal of Agricultural and Food Chemistry 44 (2), 507-511, 1996
Influence of different aging systems and oak woods on aged wine color and anthocyanin composition
M del Álamo Sanza, IN Domínguez, SG Merino
European Food Research and Technology 219 (2), 124-132, 2004
Determination of free molecular phenolics and catechins in wine by solid phase extraction on polymeric cartridges and liquid chromatography with diode array detection
M del Álamo, L Casado, V Hernández, JJ Jiménez
Journal of Chromatography A 1049 (1-2), 97-105, 2004
Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test
IM Apetrei, ML Rodríguez-Méndez, C Apetrei, I Nevares, M Del Alamo, ...
Food Research International 45 (1), 244-249, 2012
Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging
M Del Álamo, I Nevares, L Gallego, BF de Simón, E Cadahía
Analytica Chimica Acta 660 (1-2), 92-101, 2010
Determination of mycotoxins in feedstuffs and ruminant׳ s milk using an easy and simple LC–MS/MS multiresidue method
E Tsiplakou, C Anagnostopoulos, K Liapis, SA Haroutounian, G Zervas
Talanta 130, 8-19, 2014
Volatile composition of toasted oak chips and staves and of red wine aged with them
BF de Simón, E Cadahía, I Muiño, M Del Álamo, I Nevares
American Journal of Enology and Viticulture 61 (2), 157-165, 2010
Recent advances in the evaluation of the oxygen transfer rate in oak barrels
M del Alamo-Sanza, I Nevares
Journal of agricultural and food chemistry 62 (35), 8892-8899, 2014
Dissolved oxygen distribution during micro-oxygenation. Determination of representative measurement points in hydroalcoholic solution and wines
I Nevares, M Del Alamo, C Gonzalez-Muñoz
Analytica chimica acta 660 (1-2), 232-239, 2010
Red wine aging in oak barrels: evolution of the monosaccharides content
M del Alamo, JL Bernal, MJ del Nozal, C Gómez-Cordovés
Food chemistry 71 (2), 189-193, 2000
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