Gastón Gutiérrez Gamboa-rekin lankidetzan egindako argitalpenak (33)

2021

  1. Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 2, pp. 525-535

  2. Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages

    Food Chemistry, Vol. 345

2020

  1. Biostimulation to Tempranillo grapevines (Vitis vinifera L.) through a brown seaweed during two seasons: Effects on grape juice and wine nitrogen compounds

    Scientia Horticulturae, Vol. 264

  2. Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 2, pp. 825-835

  3. Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition

    Food Research International, Vol. 130

  4. Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines

    Food Chemistry, Vol. 308

2019

  1. A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 3, pp. 1001-1009

  2. Amino acid composition of grape juice and wine: Principal factors that determine its content and contribution to the human diet

    Nutrients in Beverages: Volume 12: The Science of Beverages (Elsevier), pp. 369-391

  3. Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening

    Talanta, Vol. 199, pp. 244-253

  4. Changes on grape volatile composition through elicitation with methyl jasmonate, chitosan, and a yeast extract in Tempranillo (Vitis vinifera L.) grapevines

    Scientia Horticulturae, Vol. 244, pp. 257-262

  5. Foliar application of methyl jasmonate to Graciano and Tempranillo vines: Effects on grape amino acid content during two consecutive vintages

    Oeno One, Vol. 53, Núm. 1, pp. 1-19

  6. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2846-2854

  7. Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons

    International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1160-1168

2018

  1. Carignan phenolic composition in wines from ten sites of the Maule Valley (Chile): Location and rootstock implications

    Scientia Horticulturae, Vol. 234, pp. 63-73

  2. Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 274-282

  3. Characterization of phenolic composition in Carignan wines from the Maule Valley (Chile

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  4. Effects of a combination of elicitation and precursor feeding on grape amino acid composition through foliar applications to Garnacha vineyard

    Food Chemistry, Vol. 244, pp. 159-163

  5. Effects on chlorophyll and carotenoid contents in different grape varieties (Vitis vinifera L.) after nitrogen and elicitor foliar applications to the vineyard

    Food Chemistry, Vol. 269, pp. 380-386

  6. Foliar application of several nitrogen sources as fertilisers to Tempranillo Grapevines: Effect on wine volatile composition

    South African Journal of Enology and Viticulture, Vol. 39, Núm. 2, pp. 235-245

  7. Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock

    Food Research International, Vol. 105, pp. 344-352