Publikationen in Zusammenarbeit mit Forschern von Universidad de Castilla-La Mancha (5)

2022

  1. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10899-10927

2015

  1. Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea

    Food Chemistry, Vol. 180, pp. 171-180

  2. Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines

    Food Microbiology, Vol. 49, pp. 82-94

  3. Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content

    Food Chemistry, Vol. 180, pp. 55-63

2013

  1. Influence of oak barrel aging on the quality of red wines

    Oak: Ecology, Types and Management, pp. 59-86