Publicacions en col·laboració amb investigadors/es de Instituto de Ciencias de la Vid y del Vino (17)

2024

  1. Novel digital-based approach for evaluating wine components’ intake: A deep learning model to determine red wine volume in a glass from single-view images

    Heliyon, Vol. 10, Núm. 15

  2. The Influence of Climatic Conditions Associated with Altitude on the Volatile Composition of Cabernet Sauvignon Wines from Argentina, Spain and Portugal

    Horticulturae, Vol. 10, Núm. 8

2023

  1. A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods

    LWT, Vol. 179

  2. Irrigation frequency in red varieties: Impact on grape production and composition, during a biennial period, in 4 regions of Spain

    BIO Web of Conferences

2022

  1. Effect of Deficit Irrigation on Yield Components and Chemical Composition of Albariño Grapes Grown in Galicia, NW Spain

    Agriculture (Switzerland), Vol. 12, Núm. 10

  2. Production and characterization of a new distilled beverage from green coffee seed residue

    Food Chemistry, Vol. 377

  3. Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits

    Food Research International, Vol. 157

2021

  1. Editorial: Food Proteomes: Beyond Their Nutritional Value

    Frontiers in Nutrition

  2. Influence of water regime on grape aromatic composition of Muscat of Alexandria in a semiarid climate

    Scientia Horticulturae, Vol. 290

2020

  1. Phenol-enriched virgin olive oil promotes macrophage-specific reverse cholesterol transport in vivo

    Biomedicines, Vol. 8, Núm. 8

2019

  1. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

    Food Chemistry, Vol. 276, pp. 187-194

2018

  1. Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 34, pp. 8966-8975

2015

  1. Efecto de diferentes técnicas de elaboración en el aroma y sabor de vinos blancos de tempranillo

    Enología 2.015: innovación vitivinícola

2012

  1. Early leaf removal impact on volatile composition of Tempranillo wines

    Journal of the Science of Food and Agriculture, Vol. 92, Núm. 4, pp. 935-942

2010

  1. Effects of mechanical thinning on fruit and wine composition and sensory attributes of Grenache and Tempranillo cultivars (Vitis vinifera L.).

    Australian Journal of Grape and Wine Research, Vol. 16, Núm. 2, pp. 314-326

  2. Effects of timing of manual and mechanical early defoliation on the Aroma of " Vitis vinifera L." tempranillo wine

    American Journal of Enology and Viticulture, Vol. 61, Núm. 3, pp. 382-391

2008

  1. Effects of timing of leaf removal on yield, berry maturity, wine composition and sensory properties of cv. Grenache grown under non irrigated conditions

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 42, Núm. 4, pp. 221-229