Ana I. Pardo García-rekin lankidetzan egindako argitalpenak (6)

2014

  1. Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols

    Food Research International, Vol. 55, pp. 150-160

2013

  1. Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 5, pp. 1147-1155

  2. Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines

    Food Chemistry, Vol. 138, Núm. 2-3, pp. 956-965

  3. Lavandin hydrolat applications to Petit Verdot vineyards and their impact on their wine aroma compounds

    Food Research International, Vol. 53, Núm. 1, pp. 391-402

2012

  1. Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds

    Food Chemistry, Vol. 132, Núm. 4, pp. 1836-1845

2011

  1. Impacto sensorial en el vino de la aplicación de un extracto acuoso de roble a viñas monastrell

    Enólogos, Núm. 73, pp. 30-33