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Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection
I Revilla, S Pérez-Magariño, ML González-SanJosé, S Beltrán
Journal of Chromatography A 847 (1-2), 83-90, 1999
Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters
MA Luruena-Martınez, AM Vivar-Quintana, I Revilla
Meat science 68 (3), 383-389, 2004
Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds
S Pérez-Magariño, I Revilla, ML González-SanJosé, S Beltrán
Journal of Chromatography A 847 (1-2), 75-81, 1999
Compositional changes during the storage of red wines treated with pectolytic enzymes: low molecular-weight phenols and flavan-3-ol derivative levels
I Revilla, ML González-SanJosé
Food Chemistry 80 (2), 205-214, 2003
Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines
I Revilla, ML González‐San José
International journal of food science & technology 38 (1), 29-36, 2003
Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk
AM Vivar-Quintana, EB De La Mano, I Revilla
International Dairy Journal 16 (3), 262-267, 2006
Methanol release during fermentation of red grapes treated with pectolytic enzymes
I Revilla, ML González-SanJosé
Food chemistry 63 (3), 307-312, 1998
Determination of the mineral composition and toxic element contents of propolis by near infrared spectroscopy
MI González-Martín, O Escuredo, I Revilla, AM Vivar-Quintana, MC Coello, ...
Sensors 15 (11), 27854-27868, 2015
Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a …
M Kargozari, S Moini, AA Basti, Z Emam-Djomeh, H Gandomi, IR Martin, ...
Meat Science 97 (1), 104-114, 2014
Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” Quality Label
I Revilla, AM Vivar-Quintana
Meat science 73 (2), 189-195, 2006
Evolution during the storage of red wines treated with pectolytic enzymes: new anthocyanin pigment formation
I Revilla, ML González-Sanjosé
Journal of Wine Research 12 (3), 183-197, 2001
Prediction of sensory attributes of cheese by near-infrared spectroscopy
MI González-Martín, P Severiano-Pérez, I Revilla, AM Vivar-Quintana, ...
Food Chemistry 127 (1), 256-263, 2011
Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts
I Revilla, JM Rodríguez-Nogales, AM Vivar-Quintana
Journal of Dairy Research 74 (2), 127-136, 2007
The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe
I González-Martín, JM Hernández-Hierro, I Revilla, A Vivar-Quintana, ...
Food chemistry 127 (1), 147-152, 2011
Fatty acids and fat-soluble vitamins in ewe’s milk predicted by near infrared reflectance spectroscopy. Determination of seasonality
I Revilla, O Escuredo, MI González-Martín, C Palacios
Food chemistry 214, 468-477, 2017
Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy
MI González-Martín, I Revilla, AM Vivar-Quintana, EVB Salcedo
Talanta 165, 533-539, 2017
Effect of different oak woods on aged wine color and anthocyanin composition
I Revilla, M González-SanJosé
European Food Research and Technology 213, 281-285, 2001
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
I Revilla, MI González-Martín, AM Vivar-Quintana, MA Blanco-López, ...
Journal of Dairy Science 99 (7), 5074-5082, 2016
The effect of different paprika types on the ripening process and quality of dry sausages
I Revilla, AMV Quintana
International journal of food science & technology 40 (4), 411-417, 2005
Flavonoid and antioxidant capacity of propolis prediction using near infrared spectroscopy
E Betances-Salcedo, I Revilla, AM Vivar-Quintana, MI González-Martín
Sensors 17 (7), 1647, 2017
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