Gonzalo L.
Alonso Díaz Marta
Publicacións nas que colabora con Gonzalo L. Alonso Díaz Marta (13)
2019
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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
2012
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Effect of an oak extract applied on "Verdejo" vineyard in the oenological quality of grape
XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010)
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Effect of an oak extract applied to 'Verdejo' vineyard on grape composition
Acta Horticulturae, Vol. 931, pp. 339-344
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Review of the use of near infrared spectroscopy to determine different wine parameters: Discrimination between wines
Current Bioactive Compounds, Vol. 8, Núm. 4, pp. 353-369
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Using near infrared spectroscopy to determine haloanisoles and halophenols in barrel aged red wines
LWT - Food Science and Technology, Vol. 46, Núm. 2, pp. 401-405
2011
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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
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Near infrared spectroscopy: Easy and rapid tool to determine different volatile compounds in wines
Current Bioactive Compounds, Vol. 7, Núm. 2, pp. 93-105
2010
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Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines
Food Chemistry, Vol. 119, Núm. 2, pp. 823-828
2009
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Determinación de halofenoles y haloanisoles en vinos mediante espectroscopia de infrarrojo cercano (NIR)
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009
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Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy
Food Research International, Vol. 42, Núm. 9, pp. 1281-1286
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Determination of free amino acids and ammonium in saffron (Crocus sativus L) from different geographical origins
Food Chemistry, Vol. 114, Núm. 4, pp. 1542-1548
2008
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Evolución de aminoácidos durante la maduración de uvas cultivadas de modo tradicional y ecológico
Trabajos presentados con motivo del VI Foro Mundial del Vino: [recurso electrónico]. La Rioja, 2008
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Influencia del clima en la maduración de tres viníferas tintas cultivadas en la D.O. Jumilla
Trabajos presentados con motivo del VI Foro Mundial del Vino: [recurso electrónico]. La Rioja, 2008