Publicaciones en las que colabora con Teresa Garde Cerdán (61)

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

  12. Phenolic composition of Tempranillo grapes following foliar applications of phenylalanine and urea: A two-year study

    Scientia Horticulturae, Vol. 219, pp. 191-199