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| Rights | Preview | Issue Date | Title | Author(s) | Type |
| closedAccess | | 2006 | Article Isolation and Characterization of a Thermally Extracted Yeast Cell Wall Fraction Potentially Useful for Improving the Foaming Properties of Sparkling Wines | Núñez, Yolanda P.; Carrascosa, Alfonso V. CSIC ORCID ; González García, Ramón CSIC ORCID ; Polo, María Carmen; Martínez-Rodríguez, A. | artículo |
| openAccess | | 1997 | Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines | Luguera, C.; Moreno-Arribas, M. Victoria CSIC ORCID ; Pueyo, E. CSIC; Polo, María Carmen | artículo |
| closedAccess |  | Oct-1985 | Caracterización de la fracción nitrogenada soluble del queso de Cabrales por electrofóresis y cromatografía de líquidos de alta eficacia | Cáceres, I.; Ramos, Mercedes; Polo, María Carmen; Alonso López, Leocadio CSIC ORCID ; Juárez, Manuela CSIC ORCID | comunicación de congreso |
| openAccess | | 1998 | Changes in the amino acid composition of the different nitrogenous fractions during the aging of wine with yeasts | Moreno-Arribas, M. Victoria CSIC ORCID ; Pueyo, E. CSIC; Polo, María Carmen; Martín-Álvarez, Pedro J. CSIC ORCID | artículo |
| closedAccess |  | 1989 | Classification of variety musts by statistical analysis of their electrophoretic protein pattern | González-Lara, R.; Correa, I.; Polo, María Carmen; Martín-Álvarez, Pedro J. CSIC ORCID; Ramos, Mercedes CSIC | artículo |
| closedAccess |  | 31-Jan-2006 | Combining microsatellite markers and capillary gel electrophoresis with laser-induced fluorescence to identify the grape (Vitis vinifera) variety of musts | Rodríguez-Plaza, P.; González García, Ramón CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID ; Polo, María Carmen; Bravo, Gema; Martínez-Zapater, José M. CSIC ORCID; Martínez Rodríguez, María del Carmen; Cifuentes, Alejandro CSIC ORCID | artículo |
| closedAccess | | 1991 | Composition of Tartrate Precipitates in White Wines used for Making Spanish Sparkling Wine | Correa-Gorospe, I.; Polo, María Carmen; Rodríguez Badiola, Eduardo CSIC; Rodríguez Clemente, Rafael CSIC | artículo |
| openAccess |  | 2007 | Ecología y diversidad de bacterias lácticas y presencia de aminas biógenas en vinos de crianza biológica | Moreno-Arribas, M. Victoria CSIC ORCID ; Polo, María Carmen | comunicación de congreso |
| closedAccess | | 6-Aug-2005 | Effect of Accelerated Autolysis of Yeast on the Composition and Foaming Properties of Sparkling Wines Elaborated by a Champenoise Method | Núñez, Yolanda P.; Carrascosa, Alfonso V. CSIC ORCID ; González García, Ramón CSIC ORCID ; Polo, María Carmen; Martínez-Rodríguez, Adolfo J. CSIC ORCID | artículo |
| closedAccess |  | 1987 | Effect of freezing on soluble nitrogen fraction of Cabrales cheese | Ramos, Mercedes; Cáceres, I.; Polo, María Carmen; Alonso López, Leocadio CSIC ORCID ; Juárez, Manuela CSIC ORCID | artículo |
| closedAccess |  | 1988 | Enzyme accelerated ripening of Spanish hard cheese | Fernández-García, Estrella CSIC; Ramos, M.; Polo, María Carmen; Juárez, Manuela CSIC ORCID ; Olano, Agustín CSIC | artículo |
| closedAccess |  | 2005 | Evolución de los compuestos fenólicos de bajo peso molecular durante la fermentación maloláctica y el envejecimiento de los vinos con sus lías | Hernández, M. Teresa CSIC ; Estrella, Isabel CSIC ; Carlavilla, Davinia; Polo, María Carmen; Martín-Álvarez, Pedro J. CSIC ORCID; Moreno-Arribas, M. Victoria CSIC ORCID | comunicación de congreso |
| closedAccess |  | Jul-1990 | Evolution of the volatile components of an artisanal blue cheese during ripening | González de Llano, Dolores CSIC ORCID ; Ramos, Mercedes CSIC; Polo, María Carmen; Sanz, Jesús; Martínez-Castro, Isabel CSIC | artículo |
| closedAccess |  | 2006 | Formation of biogenic amines throughout the industrial manufacture of red wine | Marcobal, Ángela CSIC; Martín-Álvarez, Pedro J. CSIC ORCID; Polo, María Carmen; Muñoz, Rosario CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID | artículo |
| closedAccess | | 1998 | Fractionation and partial characterization of protein fractions present at different stages of the production of sparkling wines | Luguera, C.; Moreno-Arribas, M. Victoria CSIC ORCID ; Pueyo, E. CSIC; Bartolomé, Begoña CSIC ORCID ; Polo, María Carmen | artículo |
| closedAccess |  | 1985 | Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening | Polo, María Carmen; Ramos, Mercedes CSIC; Sánchez, R. | artículo |
| closedAccess |  | Dec-1991 | Free and total amino acids in the non-protein fraction of an artisan blue cheese during ripening | González de Llano, Dolores CSIC ORCID ; Polo, María Carmen; Ramos, Mercedes CSIC; Martín-Álvarez, Pedro J. CSIC ORCID | artículo |
| closedAccess |  | Oct-1987 | Gel filtration and high-performance liquid chromatographic analysis of phosphotungstic acid soluble peptides from blue cheeses | González de Llano, Dolores CSIC ORCID ; Ramos, Mercedes CSIC; Polo, María Carmen | artículo |
| closedAccess | | 2007 | Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines | Alcaide-Hidalgo, Juan María CSIC; Moreno-Arribas, M. Victoria CSIC ORCID ; Martín-Álvarez, Pedro J. CSIC ORCID; Polo, María Carmen | artículo |
| closedAccess | | 2000 | Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines | Moreno-Arribas, M. Victoria CSIC ORCID ; Pueyo, E. CSIC; Nieto, F. J.; Martín-Álvarez, Pedro J. CSIC ORCID; Polo, María Carmen | artículo |
