Publicaciones en las que colabora con Teresa Garde Cerdán (62)

2024

  1. Ciencia contra el cambio climático

    Cuaderno de campo, Núm. 71, pp. 32-39

2023

  1. Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines

    European Food Research and Technology, Vol. 249, Núm. 2, pp. 273-282

2018

  1. Effects of a combination of elicitation and precursor feeding on grape amino acid composition through foliar applications to Garnacha vineyard

    Food Chemistry, Vol. 244, pp. 159-163

  2. Foliar application of several nitrogen sources as fertilisers to Tempranillo Grapevines: Effect on wine volatile composition

    South African Journal of Enology and Viticulture, Vol. 39, Núm. 2, pp. 235-245

  3. Improvement of Tempranillo grape and wine phenolic composition by thefoliar application of methyl jasmonate: a three-vintage study

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  4. Methyl jasmonate treatment to increase grape and wine phenolic content in Tempranillo and Graciano varieties during two growing seasons

    Scientia Horticulturae, Vol. 240, pp. 378-386

  5. Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines

    European Food Research and Technology, Vol. 244, Núm. 4, pp. 611-621

  6. Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation

    International Journal of Food Microbiology, Vol. 269, pp. 19-26

  7. Use of oak fragments during the aging of red wines. Effect on the phenolic, aromatic, and sensory composition of wines as a function of the contact time with the wood

    Beverages, Vol. 4, Núm. 4

2017

  1. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

    European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834

  2. Efecto de la aplicación foliar de jasmonato de metilo en la composición fenólica de la uva y del vino

    Zubía, Núm. 29, pp. 141-154

  3. Effects on grape amino acid concentration through foliar application of three different elicitors

    Food Research International, Vol. 99, pp. 688-692

  4. Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content

    Food Chemistry, Vol. 237, pp. 416-422

  5. Elicitor and nitrogen applications to Garnacha, Graciano and Tempranillo vines: Effect on grape amino acid composition

    Journal of the Science of Food and Agriculture

  6. Envejecimiento de vinos en barricas y alternativos de roble

    Zubía, Núm. 29, pp. 155-176

  7. Evaluation of Grenache, Graciano and Tempranillo grape stilbene content after field applications of elicitors and nitrogen compounds

    Journal of the Science of Food and Agriculture

  8. Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content

    Food Research International, Vol. 96, pp. 46-53

  9. Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages

    Food Research International, Vol. 102, pp. 451-457

  10. Impact of pulsed electric field treatment on must and wine quality

    Handbook of Electroporation (Springer), pp. 2391-2406

  11. Methyl jasmonate effect on Tempranillo (Vitis vinifera L.) grape phenolic content: A 2-year study

    Acta Horticulturae, Vol. 1188, pp. 127-134