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Mart ́ın-Alvarez, P.J. (2006). Pr ́ ́ acticas de tratamiento estad ́ıstico de datos con el programa SPSS
para Windows. Aplicaciones en el ́area de Ciencia y Tecnolog ́ıa de Alimentos. Ed. CSIC,
Madrid.
Mart ́ın-Alvarez, P.J., & Herranz, A. (1991). Application of multivariate statistical methods to the ́
differentiation of gin brands.J. Sci. Food Agric., 57, 263–272.
Mart ́ın-Alvarez, P.J., Polo, M.C., Herr ́ ́ aiz, M., C ́aceres, I., Gonz ́alez Raurich, M., Herr ́aiz, T.,
Reglero, G., Cabezudo M.D., & Sanz, J. (1987). Application of chemometrics to the char-
acterization of Spanish wines. In: Flavour Science and Technology, pp. 489–499. Ed. by M.
Martens, G.A. Dalen & H. Russwurm Jr. John Wiley & Sons Ltd., Oslo, Norway.
Mart ́ın-Alvarez, P.J., Cabezudo M.D., Sanz, J.. Herranz, A., de la Serna. P., & Barro, C. (1988). ́
Application of several statistical classification techniques to the differentiation of whisky
brands.J. Sci. Food Agric., 45, 347–358.
Mart ́ın-Alvarez, P.J., Marcobal, A., Polo, C., & Moreno-Arribas, M.V. (2006). Influence of tech- ́
nological practices on biogenic amine contents in red wines.Eur. Food Res. Technol., 222,
420–424.
Mart ́ınez-Rodr ́ıguez, A.J., Carrascosa, A.V., Mart ́ın-Alvarez, P.J., Moreno-Arribas, M.V., & Polo, ́
M.C. (2002). Influence of the yeast strain on the changes of the amino acids, peptides and pro-
teins during sparkling wine production by the traditional method.J. Ind. Microbiol. Biotecht.,
29 , 314–322.
Massart, D.L., Vandeginste, B.G.M., Deming, S.N., Michotte, Y., & Kaufman, L. (1990). Chemo-
metrics: A textbook. Elsevier Science Publishing Company Inc., New York.
Miller, J.C., & Miller, J.N. (2000). Statistics for analytical chemistry. Pearson Education Limited.
Harlow, England.
Molina, E., Ramos M., & Mart ́ın-Alvarez P. J. (1995). Prediction of the percentages of cows’, ́
goats’, and ewes’ milk in Ib ́erico cheese by electrophoretic analysis of whey proteins.Z.
Lebensm. Unters. Forsch., 201, 331–335.
Molina, E., Mart ́ın-Alvarez P. J., & Ramos M. (1999). Analysis of cows’, ewes’ and goats’ milk ́
mixtures by capillary electrophoresis: Quantification by multivariate regression analysis.Int.
Dairy J., 9, 99–105.
Monagas, M., Hern ́andez-Ledesma, B., Garrido, I., Mart ́ın-Alvarez, P.J., G ́ ́ omez-Cordov ́es, C., &
Bartolom ́e, B. (2005). Quality assessment of commercial dietary antioxidant products from
Vitis vinifera L. grape seeds.Nutr. Cancer, 53, 244–254.
Monagas, M., Mart ́ın-Alvarez, P.J., Bartolom ́ ́ e, B., & G ́omez-Cordov ́es, C. (2006a). Statistical
interpretation of the color parameters of red wines in function of their phenolic composition
during aging in bottle.Eur. Food Res. Technol., 222, 702–709.
Monagas, M., Mart ́ın-Alvarez, P.J., G ́ ́ omez-Cordov ́es, C., & Bartolom ́e, B. (2006b). Time course
of the colour of young red wines fromVitis vinifera L. during ageing in bottle.Int. J. Food Sci.
Technol., 41, 892–899.
Monagas, M., Mart ́ın-Alvarez, P.J., G ́ ́ omez-Cordov ́es, C., & Bartolom ́e, B. (2007). Effect of the
modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in
the bottle. II. Colour and overall appreciation.LWT-Food Sci. Technol., 40, 107–115.
Moreno-Arribas, M.V., Pueyo, E., Polo, M.C., & Mart ́ın-Alvarez, P.J. (1998). Changes in the amino ́
acid composition of the different nitrogenous fractions during the aging of wine with yeasts.J.
Agric. Food Chem., 46, 4042–4051.
Moreno-Arribas, M.V., Cabello, F., Polo, M.C., Mart ́ın-Alvarez, P.J., & Pueyo, E. (1999). Assess- ́
ment of the native electrophoretic analysis of total grape must proteins for the characterization
ofVitis viniferaL. cultivars.J. Agric. Food Chem., 47, 114–120.
Moreno-Arribas, V., Pueyo, E., Nieto, F.J., Mart ́ın-Alvarez, P.J., & Polo, M.C. (2000). Influence ́
of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines.
Food Chem., 70, 309–317.
O’Mahony, M. (1986). Sensory evaluation of food. Statistical methods and procedures, Marcel
Dekker, Inc., New York.
P ́erez-Coello, M.S., Mart ́ın-Alvarez, P.J., & Cabezudo M.D. (1999). Prediction of the storage time ́
in bottles of Spanish white wines using multivariate statistical analysis.Z. Lebensm. Unters.
Forsch. A, 208, 408–412.