Argitalpenak (22) ROSARIO SANCHEZ GOMEZ argitalpenak

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2021

  1. Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics

    Food Research International, Vol. 147

  2. Evolution of fungicide residues in pruned vine-Shoots

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

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

    Foods, Vol. 10, Núm. 6

2020

  1. Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review

    Molecules, Vol. 25, Núm. 6

  2. Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

    Food Research International, Vol. 128

  3. 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

  4. Red wine aging by different micro-oxygenation systems and oak wood—effects on anthocyanins, copigmentation and color evolution

    Processes, Vol. 8, Núm. 10, pp. 1-17

  5. Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles

    Food Chemistry, Vol. 328

  6. Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine

    Food Chemistry, Vol. 329

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. Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR

    Vitis - Journal of Grapevine Research, Vol. 58, pp. 77-82

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

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

2018

  1. Aprovechamiento de los sarmientos de poda como bioestimulantes de la vid

    La Semana vitivinícola, Núm. 3533, pp. 2153-2159

  2. Aprovechamiento de los sarmientos de poda como bioestimulantes de la vid

    La Semana vitivinícola, Núm. 3516, pp. 454-460

  3. Aprovechamiento de los sarmientos de poda como chips para el vino

    La Semana vitivinícola, Núm. 3533, pp. 2268-2274

  4. Aprovechamiento de los sarmientos de poda como chips para el vino

    La Semana vitivinícola, Núm. 3522, pp. 1094-1101

  5. Different woods in cooperage for oenology: A review

    Beverages, Vol. 4, Núm. 4

  6. Oxygen consumption by red wines under different micro-oxygenation strategies and q. Pyrenaica chips. effects on color and phenolic characteristics

    Beverages, Vol. 4, Núm. 3

  7. 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