| Data | Títol | Autor(s) | Tipus | | 2023 | Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees | Martín-Garcia, A.; Abarca-Rivas, C.; Riu-Aumatell, M.; López-Tamames, E. | Article |
| 2022 | Potential prebiotic effect of Cava Lees: changes in gut microbiota | Martín-Garcia, A.; González-Linares, J.; Riu-Aumatell, M.; López-Tamames, E. | Article |
| 2022 | By-product revalorization: cava lees can improve the fermentation process and change the volatile profile of bread | Martín-Garcia, A.; Riu-Aumatell, M.; López-Tamames, E. | Article |
| 2022 | Revalorization of Cava (Spanish sparkling wine) lees on sourdough fermentation | Martín-Garcia, A.; Riu-Aumatell, M.; López-Tamames, E. | Article |
| 2022 | Inhibition of Biogenic Amines formation in fermented foods by the addition of Cava lees | Hernández-Macias, S.; Martín-Garcia, A.; Ferrer-Bustins, N.; Comas-Basté, O.; Riu-Aumatell, M.; López-Tamames, E.; Jofré, A.; Latorre-Moratalla, M.L.; Bover-Cid, S.; Vidal-Carou, M.C. | Article |
| 2021 | Changes in the volatile profile of wheat sourdough produced with the addition of cava lees | Martín-Garcia, A.; Comas-Basté, O.; Riu-Aumatell, M.; Latorre-Moratalla, M.L.; López-Tamames, E. | Article |
| 2021 | Influence of process parameters on Sordough microbiota, physical properties and sensory profile | Martín-García, A.; Riu-Aumatell, M.; López-Tamames, E. | Article |
| 2021 | Chapter 23: Managing the quality of sparkling wines | Buxaderas, S.; Riu-Aumatell, M.; López-Tamames, E. | Capítol o part de llibre |
| 2020 | Seguridad alimentaria en vinos de baja intervención | Riu-Aumatell, M. | Llibre |
| 2019 | Vino, seguridad alimentaria y salud del consumidor: el caso del azufre | Riu-Aumatell, M. | Article |
| 2019 | Azufre, seguridad alimentaria y vinos ecológicos | Martín-Garcia, A.; Riu-Aumatell, M.; Buxaderas, S.; López-Tamames, E. | Article |
| 2017 | Recent Advances in Pharmaceutical Sciences VII | Muñoz-Torrero, D.; Riu, M.; Feliu, C. | Llibre |
| 2016 | Ultra High Performance Liquid Chromatography (UHPLC)-tandem mass spectrometry (MS/MS) method for the quantification of nine target indoles in sparkling wines. | Tudela, R.; Ribas-Agustí, A.; Buxaderas, S.; Riu-Aumatell, M.; Castellari, M.; López-Tamames, E. | Article |
| 2016 | Gin | Riu-Aumatell, M. | Capítol o part de llibre |
| 2015 | Sparkling wine lees: antioxidant and biological effect | Riu-Aumatell, M.; Tudela, R.; Aguilera-Curiel, M.A.; Buxaderas, S.; López-Tamames, E. | Capítol o part de llibre |
| 2014 | Kinetics of browning, phenolics and 5-HMF in commercial sparkling wines | Serra-Cayuela, A.; Jourdes, M.; Riu-Aumatell, M.; Buxaderas, S.; Teissedre, P.-L.; López-Tamames, E. | Article |
| 2014 | Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MS | Riu-Aumatell, M.; Miró, P.; Serra-Cayuela, A.; Buxaderas, S.; López-Tamames, E. | Article |
| 2013 | Changes in RNA catabolites of sparkling wines during the biological aging | Tudela, Rebeca; Riu-Aumatell, Montserrat; Castellari, Massimo; Buxaderas, Susana; Lopez-Tamames, Elvira | Article |
| 2013 | Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry | Serra-Cayuela, A; Castellari, M; Bosch-Fuste, J; Riu-Aumatell, M; Buxaderas, S; Lopez-Tamames, E | Article |
| 2013 | Cava (Spanish sparkling wine) aroma: Compositions and determination methods | Riu-Aumatell, M.; Torrens, J.; López-Tamames, E.; Buxaderas, S. | Capítol o part de llibre |