Universidad de Castilla-La Mancha-ko ikertzaileekin lankidetzan egindako argitalpenak (16)

2024

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

    Food Chemistry, Vol. 453

  2. Effect of micro-oxygenation on color of wines made with toasted vine-shoots

    Journal of the Science of Food and Agriculture

2022

  1. Quality control of natural cork stoppers by image analysis and oxygen transmission rate

    Holzforschung, Vol. 76, Núm. 9, pp. 863-873

2019

  1. Recent advances in the study of grape and wine volatile composition: Varietal, fermentative, and aging aroma compounds

    Food Aroma Evolution: During Food Processing, Cooking, and Aging (CRC Press), pp. 439-463

2015

  1. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation

    Food Chemistry, Vol. 170, pp. 401-406

  2. Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

    Fermentation Technology, Vol. 4, Núm. 1

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

  2. Effect of an oak extract applied to 'Verdejo' vineyard on grape composition

    Acta Horticulturae, Vol. 931, pp. 339-344

  3. Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety

    Journal of Food Science, Vol. 77, Núm. 1, pp. C71-C79

2011

  1. Effect of oak extract application to Verdejo grapevines on grape and wine aroma

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 7, pp. 3253-3263

  2. Fungicide effects on ammonium and amino acids of Monastrell grapes

    Food Chemistry, Vol. 129, Núm. 4, pp. 1676-1680

  3. Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

    Food Chemistry, Vol. 124, Núm. 1, pp. 106-116