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ISABEL REVILLA MARTÍN
ISABEL REVILLA MARTÍN
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Title
Cited by
Cited by
Year
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
2082004
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
2071999
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
1551999
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
1012003
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
762003
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
652006
Methanol release during fermentation of red grapes treated with pectolytic enzymes
I Revilla, ML González-SanJosé
Food chemistry 63 (3), 307-312, 1998
571998
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
562006
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
542014
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
532015
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
532007
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
512001
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
492011
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
492011
Effect of different oak woods on aged wine color and anthocyanin composition
I Revilla, M González-SanJosé
European Food Research and Technology 213 (4), 281-285, 2001
422001
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
412017
Effect of the addition of calcium soap to ewes’ diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk
MA Lurueña-Martínez, C Palacios, AM Vivar-Quintana, I Revilla
Meat science 84 (4), 677-683, 2010
402010
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
392016
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
382005
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
372017
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