Publicaciones en colaboración con investigadores/as de Universidad de Castilla-La Mancha (10)

2024

  1. Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation

    Food Chemistry, Vol. 453

2021

  1. Evolution of fungicide residues in pruned vine-Shoots

    Oeno One, Vol. 55, Núm. 1, pp. 145-152

  2. Vine-shoots as enological additives. A study of acute toxicity and cytotoxicity

    Foods, Vol. 10, Núm. 6

2020

  1. Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines

    Oeno One, Vol. 54, Núm. 1, pp. 145-156

2019

  1. Assessment of vine-shoots in a model wines as enological additives

    Food Chemistry, Vol. 288, pp. 86-95

  2. Behavior of glycosylated aroma precursors in Microvine fruits after guaiacol foliar application

    Scientia Horticulturae, Vol. 246, pp. e1-e8

  3. Winemaking with vine-shoots. Modulating the composition of wines by using their own resources

    Food Research International, Vol. 121, pp. 117-126

2018

  1. The Microvine, a plant model to study the effect of vine-shoot extract on the accumulation of glycosylated aroma precursors in grapes

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 8, pp. 3031-3040

  2. Toasted vine-shoot chips as enological additive

    Food Chemistry, Vol. 263, pp. 96-103

  3. Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 22, pp. 5556-5562