María Paz
Diago Santamaría
PROFESORA TITULAR DE UNIVERSIDAD
Publicaciones en las que colabora con María Paz Diago Santamaría (11)
2023
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Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 13, pp. 6317-6329
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Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging
Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 5, pp. 2616-2627
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Multi-sensor spectral fusion to model grape composition using deep learning
Information Fusion, Vol. 99
2019
2018
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Towards the definition of optimal grape harvest time in Grenache grapevines: Nitrogenous maturity
Scientia Horticulturae, Vol. 239, pp. 9-16
2013
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Appraisal of wine color and phenols from a non-invasive grape berry fluorescence method
OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 47, Núm. 1, pp. 55-64
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Spatial variability of grape composition in a Tempranillo (Vitis vinifera L.) vineyard over a 3-year survey
Precision Agriculture, Vol. 14, Núm. 1, pp. 40-58
2012
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Impact of Prebloom and Fruit Set Basal Leaf Removal on the Flavonol and Anthocyanin Composition of Tempranillo Grapes
American Journal of Enology and Viticulture, Vol. 63, Núm. 3, pp. 367-376
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Phenolic composition of Tempranillo wines following early defoliation of the vines
Journal of the Science of Food and Agriculture, Vol. 92, Núm. 4, pp. 925-934
2011
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Incremento de la concentración de flavonoles en uva de la variedad Tempranillo (Vitis vinifera L.) debido al deshojado precoz
Enoviticultura, Núm. 13, pp. 16-24
2010
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Incremento de la concentración de flavonoles en uva de la variedad Tempranillo (Vitis Vinifera l.) debido al deshojado precoz
Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010