Publicaciones en colaboración con investigadores/as de Universidad de Murcia (18)

2024

  1. Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1928-1937

  2. The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines

    Foods, Vol. 13, Núm. 9

2023

  1. Ecophysiological responses of grapevine rootstocks to water deficit

    Vitis - Journal of Grapevine Research, Vol. 62, Núm. 2, pp. 59-74

  2. Effects of deficit irrigation with saline water on yield and grape composition of Vitis vinifera L. cv. Monastrell

    Irrigation Science, Vol. 41, Núm. 4, pp. 469-485

  3. High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?

    Foods, Vol. 12, Núm. 11

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

    Food Chemistry, Vol. 426

2022

  1. Efecto de la combinación de ultrasonidos de alta potencia y enzimas en la composición de polisacáridos del vino tinto

    XV Congreso Nacional de Investigación Enológica. GIENOL 2022

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

    In Vino Analytica Scientia 2022 (IVAS Metting)

  3. Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine

    LWT, Vol. 170

  4. El uso de elicitores como herramienta para obtener vinos altamente coloreados con un reducido grado alcohólico

    Enoviticultura, Núm. 76

  5. Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?

    Oeno One, Vol. 56, Núm. 1, pp. 101-116

  6. La poda tardía como técnica agronómica para retrasar la brotación y la maduración de la uva

    Enoviticultura, Núm. 76

  7. Resultados preliminares de un ensayo de campo sobre portainjertos para la variedad ‘Monastrell’

    Enoviticultura, Núm. 76

2021

  1. Effect of sonication treatment and maceration time in the extraction of polysaccharide compounds during red wine vinification

    Molecules, Vol. 26, Núm. 15

  2. Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition

    Food Chemistry, Vol. 356

2019

  1. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2846-2854

2015

  1. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation

    Food Chemistry, Vol. 170, pp. 401-406

2011

  1. Fungicide effects on ammonium and amino acids of Monastrell grapes

    Food Chemistry, Vol. 129, Núm. 4, pp. 1676-1680