Publikationen, an denen er mitarbeitet Ana Gonzalo Diago (12)

2020

  1. Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines

    Oeno One, Vol. 54, Núm. 1, pp. 145-156

2019

  1. Empleo de bioprotección en la elaboración de vinos sin sulfuroso: influencia en la calidad química y sensorial de vinos tintos jóvenes

    Enoviticultura, Núm. 56, pp. 4-15

2018

  1. Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines

    LWT, Vol. 98, pp. 458-464

  2. Grapevine-shoot stilbene extract as a preservative in white wine

    Food Packaging and Shelf Life, Vol. 18, pp. 164-172

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. Envejecimiento de vinos en barricas y alternativos de roble

    Zubía, Núm. 29, pp. 155-176

  3. Phenolic compounds: Types, effects and research

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

2016

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

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

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

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

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

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

  4. Kaempferol: Biosynthesis, food sources and therapeutic uses

    Nova Science Publisher's

  5. 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