Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (176)

2024

  1. Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines

    European Food Research and Technology

  2. Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines

    Food Chemistry, Vol. 430

2023

  1. 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

  2. Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine’s Quality

    Nitrogen, Vol. 4, Núm. 3, pp. 263-278

  3. Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition

    Oeno One, Vol. 57, Núm. 1, pp. 1-14

  4. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds

    Molecules, Vol. 28, Núm. 18

  5. Holistic understanding of the response of grapevines to foliar application of seaweed extracts

    Frontiers in Plant Science, Vol. 14

  6. Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. callet) in a mediterranean climate

    Oeno One, Vol. 57, Núm. 1, pp. 217-233

  7. Polysaccharide content of extracts obtained from unfermented skins from red varieties

    BIO Web of Conferences: 44th World Congress of Vine and Wine

  8. SEAWINES: Use of macroalgae as biostimulants against fungal diseases in grapevines

    BIO Web of Conferences

  9. Secondary metabolites in grapevine: crosstalk of transcriptional, metabolic and hormonal signals controlling stress defence responses in berries and vegetative organs

    Frontiers in Plant Science, Vol. 14

  10. Ultrasound and microwave techniques for assisting ageing on lees of red wines

    Food Chemistry, Vol. 426

  11. Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA

    LWT, Vol. 173

2022

  1. Characterization of polysaccharide extracts recovered from different grape and winemaking products

    Food Research International, Vol. 157

  2. Effect of Quercus Alba oak barrels from different forests on the polyphenolic composition of Tempranillo red wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  3. Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  4. Estimación del estado hídrico de la vid mediante un modelo de balance hídrico del suelo: Calibración y validación para la variedad Monastrell

    IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña

  5. Evaluación de la dosis y del momento de aplicación foliar de urea en la composición nitrogenada de "Tempranillo" y "Tempranillo Blanco"

    IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña

  6. Explorando el potencial bioestimulante del alga invasora "Rugulopterix okamurae" en vid

    IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña

  7. La poda tardía: una herramienta vitícola de adaptación al cambio climático

    IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña