Publications (27) Iñaki Berregi Abalde publications

2023

  1. Characterization of the heteropolysaccharides produced by Liquorilactobacillus sicerae CUPV261 and Secundilactobacillus collinoides CUPV237 isolated from cider

    International Journal of Food Microbiology, Vol. 397

2022

  1. Evolution of main polyphenolics during cidermaking

    LWT, Vol. 167

2021

  1. Antioxidant activity and phenolic profiles of ciders from the Basque Country

    Food Bioscience, Vol. 41

2020

  1. Quantitative determination of acrolein in cider by1h nmr spectrometry

    Foods, Vol. 9, Núm. 12

2018

  1. Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders

    LWT - Food Science and Technology, Vol. 90, pp. 469-474

2016

  1. Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by 1H NMR

    Food Chemistry, Vol. 196, pp. 1031-1039

2015

  1. Polyphenolic profile in cider and antioxidant power

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 14, pp. 2931-2943

  2. Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider

    International Journal of Food Microbiology, Vol. 214, pp. 54-62

  3. Quantitative determination of ethanol in cider by 1H NMR spectrometry

    Food Control, Vol. 50, pp. 758-762

  4. Quantitative determination of lactic and acetic acids in cider by 1H NMR spectrometry

    Food Control, Vol. 52, pp. 49-53

2010

  1. Quantitative determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural in soluble coffees by 1H NMR spectrometry

    Talanta, Vol. 81, Núm. 1-2, pp. 367-371

2008

  1. Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts

    Bioresource Technology, Vol. 99, Núm. 8, pp. 2857-2863

  2. Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking

    International Journal of Food Microbiology, Vol. 121, Núm. 3, pp. 253-261

2007

  1. Quantitative determination of formic acid in apple juices by 1H NMR spectrometry

    Talanta, Vol. 72, Núm. 3, pp. 1049-1053

2006

  1. Fluorimetric determination of histamine in wine and cider by using an anion-exchange column-FIA system and factorial design study

    Talanta, Vol. 68, Núm. 4, pp. 1126-1134

  2. Quantitative analysis of malic and citric acids in fruit juices using proton nuclear magnetic resonance spectroscopy

    Analytica Chimica Acta, Vol. 556, Núm. 2, pp. 462-468

  3. Ripening and changes in chemical composition of seven cider apple varieties

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 12, Núm. 6, pp. 477-488

  4. Use of the 1H nuclear magnetic resonance spectra signals from polyphenols and acids for chemometric characterization of cider apple juices

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 8, pp. 3095-3100

2005

  1. Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

    Food Control, Vol. 16, Núm. 6 SPEC. ISS., pp. 551-557

2003

  1. Ciders Produced by Two Types of Presses and Fermented in Stainless Steel and Wooden Vats

    Journal of the Institute of Brewing, Vol. 109, Núm. 4, pp. 342-348