1. Impact of caffeic acid addition on phenolic composition of;Aleixandre-Tudo;Journal of Agricultural and Food Chemistry,2013
2. Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soking in Tempranillo wines;Aleixandre-Tudó;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2016
3. Spectrophotometric analysis of phenolic compounds in grapes and wines;Aleixandre-Tudo;Journal of Agricultural and Food Chemistry,2017
4. Phenolic composition of bobal red wines elaborated with pre-fermentative cold maceration;Aleixandre;Ciência e Técnica Vitivinícola,2013
5. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines;Álvarez;Analytica Chimica Acta,2006