Publikationen (290) Publikationen, an denen Forscher/innen teilgenommen haben

2024

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

    Enoviticultura, Núm. 84

  2. Differences in Soil Water Holding Capacity and Available Soil Water along Growing Cycle Can Explain Differences in Vigour, Yield, and Quality of Must and Wine in the DOCa Rioja

    Horticulturae, Vol. 10, Núm. 4

  3. 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

  4. Effects of foliar application of methyl jasmonate and/or urea, conventional or via nanoparticles, on grape volatile composition

    Journal of the Science of Food and Agriculture

  5. Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing

    Beverages, Vol. 10, Núm. 2

  6. 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

  7. 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

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

    European Food Research and Technology, Vol. 250, Núm. 6, pp. 1587-1609

  9. Influence of methyl jasmonate and methyl jasmonate plus urea foliar applications on amino acids composition throughout ‘Tempranillo’ grape ripening over two seasons

    European Food Research and Technology, Vol. 250, Núm. 6, pp. 1823-1836

  10. 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

  11. 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

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

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

  13. Perfil aromático de vinos de tempranillo con crianza en barricas de Quercus petraea en función del tostado y grano empleado

    XVI Congreso Nacional de Investigación Enológica (GIENOL 2024): Libro de resúmenes

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

    Food Chemistry, Vol. 430

  15. 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. 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. Bending effect on tempranillo red wine aged in quercus petraea barrels

    44º Congreso Mundial de la Viña y del Vino: Book of abstracts: "Vitivinicultura y las Tecnologías de la Información"

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

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

  5. 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