Ana
Gonzalo Diago
Ikertzailea 2007-2018 tartean
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaInstituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (17)
2017
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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
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Phenolic compounds: Types, effects and research
Phenolic Compounds: Types, Effects and Research, pp. 1-245
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Understanding the relationship between wine phenolic compounds and sensory properties: Bitterness and astringency
Phenolic Compounds: Types, Effects and Research, pp. 29-56
2016
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Base química y sensorial de la astringencia y del sabor amargo
ACE: Revista de enología, Núm. 153
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Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine
Food Chemistry, Vol. 192, pp. 25-33
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Effect of vegetal ground cover crops on wine anthocyanin content
Scientia Horticulturae, Vol. 211, pp. 384-390
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Grapevine-shoot stilbene extract as a preservative in red wine
Food Chemistry, Vol. 197, pp. 1102-1111
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Kaempferol: Biosynthesis, food sources and therapeutic uses
Nova Science Publisher's
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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
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Perfil aminoacídico de mostos blancos de variedades minoritarias de la D.O.Ca. Rioja
Enología 2.015: innovación vitivinícola
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Perfil aromático de vinos blancos elaborados con variedades minoritarias de la D.O.Ca. Rioja
Enología 2.015: innovación vitivinícola
2014
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Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines
Food Chemistry, Vol. 154, pp. 187-198
2013
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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
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Propiedades gustativas de los vinos tintos y su relación con la composición química no-volátil
Zubía, Núm. 25, pp. 61-83
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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
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Composición, sabor y calidad del vino
Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 431-440
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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