Publications (34) Publications in which a researcher has participated

2023

  1. Natural versus conventional production of Spanish white wines: an exploratory study

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 7, pp. 3540-3549

  2. Assessing ultrapremium red wine quality using PLS-SEM

    LWT, Vol. 177

2022

  1. Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement

    Food Quality and Preference, Vol. 98

  2. Modeling grape taste and mouthfeel from chemical composition

    Food Chemistry, Vol. 371

  3. Effect of cry toxins on Xylotrechus arvicola (Coleoptera: Cerambycidae) larvae

    Insects, Vol. 13, Núm. 1

2021

  1. Wine quality and berry size: a case study with Tempranillo Tinto progenies

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 9, pp. 3952-3960

  2. Volatile organic compound chamber: A novel technology for microbiological volatile interaction assays

    Journal of Fungi, Vol. 7, Núm. 4

  3. Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 50, pp. 15290-15300

  4. Influence of fungicide application and vine age on trichoderma diversity as source of biological control agents

    Agronomy, Vol. 11, Núm. 3

  5. Characterization and Metabolism of Bound Residues of Three Herbicides in Soils Amended with Sugarcane Waste

    Sugar Tech, Vol. 23, Núm. 1, pp. 23-37

  6. Antioxidant capacity and flavanol composition of seed extracts from a Grenache × Tempranillo population: Effect of sex and color

    Industrial Crops and Products, Vol. 161

  7. An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates

    Food Chemistry, Vol. 365

  8. Access to wine experts' long-term memory to decipher an ill-defined sensory concept: The case of green red wine

    Oeno One, Vol. 55, Núm. 1, pp. 69-79

2020

  1. Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 2, pp. 465-482

  2. Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties

    Food Research International, Vol. 137

  3. Root exudates, a key factor in the plant-bacteria interaction mechanisms

    MOLECULAR ASPECTS OF PLANT BENEFICIAL MICROBES IN AGRICULTURE (ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD), pp. 111-121

  4. Sensory profiling and quality assessment of wines derived from Graciano × Tempranillo selections

    LWT, Vol. 127

  5. Genetic mapping and survey of powdery mildew resistance in the wild Central Asian ancestor of cultivated grapevines in Central Asia

    Horticulture Research, Vol. 7, Núm. 1

  6. Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

    LWT, Vol. 118

  7. Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements

    Food Research International, Vol. 131