Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (17)

2017

  1. Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

    LWT - Food Science and Technology, Vol. 75, pp. 147-154

  2. Phenolic compounds: Types, effects and research

    Phenolic Compounds: Types, Effects and Research, pp. 1-245

  3. Understanding the relationship between wine phenolic compounds and sensory properties: Bitterness and astringency

    Phenolic Compounds: Types, Effects and Research, pp. 29-56

2016

  1. Base química y sensorial de la astringencia y del sabor amargo

    ACE: Revista de enología, Núm. 153

  2. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

    Food Chemistry, Vol. 192, pp. 25-33

  3. Effect of vegetal ground cover crops on wine anthocyanin content

    Scientia Horticulturae, Vol. 211, pp. 384-390

  4. Grapevine-shoot stilbene extract as a preservative in red wine

    Food Chemistry, Vol. 197, pp. 1102-1111

  5. Kaempferol: Biosynthesis, food sources and therapeutic uses

    Nova Science Publisher's

  6. Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

    LWT - Food Science and Technology, Vol. 65, pp. 214-221

2015

  1. Perfil aminoacídico de mostos blancos de variedades minoritarias de la D.O.Ca. Rioja

    Enología 2.015: innovación vitivinícola

  2. Perfil aromático de vinos blancos elaborados con variedades minoritarias de la D.O.Ca. Rioja

    Enología 2.015: innovación vitivinícola

2014

  1. Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

    Food Chemistry, Vol. 154, pp. 187-198

2013

  1. Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 5, pp. 1124-1137

  2. Propiedades gustativas de los vinos tintos y su relación con la composición química no-volátil

    Zubía, Núm. 25, pp. 61-83

  3. Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8861-8870

2012

  1. Composición, sabor y calidad del vino

    Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 431-440

  2. Prohexadione-calcium as a regulator of vine growth. Effect on the physical-chemical characteristics of wine grapes.

    Grapes: Cultivation, Varieties and Nutritional Uses, pp. 133-153