Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools by Berta Baca-Bocanegra, Julio Nogales-Bueno, Francisco José Heredia, José Miguel Hernández-Hierro

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Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology by Berta Baca-Bocanegra, Julio Nogales-Bueno, José Miguel Hernández-Hierro, Francisco José Heredia

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Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions by Isabel REVILLA, Iris LOBOS-ORTEGA, Ana VIVAR-QUINTANA, Maria Inmaculada GONZÁLEZ-MARTÍN, Jose Miguel HERNÁNDEZ-HIERRO, Claudio GONZÁLEZ-PÉREZ

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Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin by Iris Lobos-Ortega, Isabel Revilla, María Inmaculada González-Martín, José Miguel Hernández-Hierro, Ana Vivar-Quintana, Claudio González-Pérez

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Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products by Berta Baca-Bocanegra, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro, Anabela Romano

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Reduction of the Number of Samples for Cost-Effective Hyperspectral Grape Quality Predictive Models by Julio Nogales-Bueno, Francisco José Rodríguez-Pulido, Berta Baca-Bocanegra, Dolores Pérez-Marin, Francisco José Heredia, Ana Garrido-Varo, José Miguel Hernández-Hierro

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