Isabel López Alfaro-rekin lankidetzan egindako argitalpenak (32)

2018

  1. Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation

    International Journal of Food Microbiology, Vol. 269, pp. 19-26

2017

  1. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

    European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834

  2. Impact of pulsed electric field treatment on must and wine quality

    Handbook of Electroporation (Springer), pp. 2391-2406

  3. Phenylalanine and urea foliar application: Effect on grape and must microbiota

    International Journal of Food Microbiology, Vol. 245, pp. 88-97

2016

  1. Aplicación de PEAV para la inactivación de la microbiota de los vinos

    La Semana vitivinícola, Núm. 3485, pp. 2285-2288

  2. Aplicación de PEAV para la inactivación de la microbiota de los vinos

    La Semana vitivinícola, Núm. 3473, pp. 950-953

  3. Use of pulsed electric fields to improve the winemaking process

    Pulsed Electric Fields (PEF): Technology, Role in Food Science and Emerging Applications, pp. 53-91

2015

  1. Aplicación de PEAV en el proceso de elaboración de vinos tintos

    La Semana vitivinícola, Núm. 3461, pp. 2357-2361

  2. Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea

    Food Chemistry, Vol. 180, pp. 171-180

  3. Factores implicados en la alteración de los vinos tintos por levaduras "Brettanomyces"

    Enología 2.015: innovación vitivinícola

  4. Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers

    LWT - Food Science and Technology, Vol. 60, Núm. 2, pp. 684-689

  5. Inactivation of "Brettanomyces bruxellensis" by high hydrostatic pressure technology

    Avances en microbiología

  6. Inactivation of wine-associated microbiota by continuous pulsed electric field treatments

    Innovative Food Science and Emerging Technologies, Vol. 29, pp. 187-192

  7. La aplicación foliar de metil jasmonato mejora la composición fenólica de la uva y del vino

    Enología 2.015: innovación vitivinícola

  8. Methyl jasmonate foliar application to tempranillo vineyard improved grape and wine phenolic content

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 8, pp. 2328-2337

  9. Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages

    Innovative Food Science and Emerging Technologies, Vol. 28, pp. 31-39

  10. Pulsos Eléctricos de Alto Voltaje (PEAV): Aplicación de PEAV en el proceso de elaboración de vinos tintos

    La Semana vitivinícola, Núm. 3458, pp. 1974-1979

  11. Role of phenylalanine in viticulture and enology

    Phenylalanine: Dietary Sources, Functions and Health Effects, pp. 49-69

2014

  1. Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation

    Wine Studies, Vol. 3, Núm. 1, pp. 11-14

  2. Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis

    European Food Research and Technology, Vol. 240, Núm. 3, pp. 525-532