Publicaciones (283) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Calibración y validación de un modelo matemático de estimación del estado hídrico del viñedo

    Enoviticultura, Núm. 84

  2. 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

  3. Foliar application of methyl jasmonate and methyl jasmonate + urea: effect on nitrogen compounds in Tempranillo grapes over two vintages

    Journal of Plant Nutrition, Vol. 47, Núm. 7, pp. 1058-1071

  4. Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1985-1994

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

    European Food Research and Technology

  6. Influence of three doses of urea applied at two different phenological stages on the nitrogen composition of Tempranillo Blanco must over two seasons

    Scientia Horticulturae, Vol. 329

  7. Nanoparticles doped with methyl jasmonate: foliar application to Monastrell vines under two watering regimes. An alternative to improve grape volatile composition?

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 598-610

  8. Nature-based strategies to regenerate the functioning and biodiversity of vineyards

    Journal of Sustainable Agriculture and Environment, Vol. 3, Núm. 1

  9. 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 Methyl Jasmonate and Methyl Jasmonate + Urea in Tempranillo Vines: Influence on Grape Phenolic Compounds

    American Journal of Enology and Viticulture, Vol. 74, Núm. 1

  2. 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

  3. Bioestimulantes: una herramienta para mejorar la composición aromática de las uvas

    Agricultura: Revista agropecuaria y ganadera, Núm. 1068, pp. 38-42

  4. Changes on Grape Aroma Composition as a Consequence of Foliar Application of Methyl Jasmonate and Nano-Sized Particles Doped with Methyl Jasmonate

    Applied Sciences (Switzerland), Vol. 13, Núm. 4

  5. Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties

    Molecules, Vol. 28, Núm. 19

  6. Could foliar applications of methyl jasmonate and methyl jasmonate + urea improve must grape aroma composition?

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 10, pp. 4813-4825

  7. Ecophysiological responses of grapevine rootstocks to water deficit

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

  8. 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

  9. 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

  10. Effects of soil water-holding capacity and soil N-NO33 - and K on the nutrient content, vigour and yield of cv. Tempranillo vine and the composition of its must and wine

    Oeno One, Vol. 57, Núm. 2, pp. 447-466

  11. Enseñanza-aprendizaje en torno al vino

    Revista de innovación y buenas prácticas docentes, Vol. 12, Núm. 1, pp. 91-102