Publicaciones en las que colabora con María Rosario Salinas Fernández (35)

2019

  1. Recent advances in the study of grape and wine volatile composition: Varietal, fermentative, and aging aroma compounds

    Food Aroma Evolution: During Food Processing, Cooking, and Aging (CRC Press), pp. 439-463

2017

  1. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine

    Food Research International, Vol. 99, pp. 328-335

2016

  1. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

    Food Chemistry, Vol. 197, pp. 1038-1045

  2. Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content

    Food Chemistry, Vol. 197, pp. 132-140

2015

  1. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation

    Food Chemistry, Vol. 170, pp. 401-406

  2. Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

    Fermentation Technology, Vol. 4, Núm. 1

2013

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

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

2012

  1. Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification

    Talanta (Oxford), Vol. 89, pp. 396-400

  2. Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds

    Food Chemistry, Vol. 132, Núm. 4, pp. 1836-1845

  3. Effect of an oak extract applied on "Verdejo" vineyard in the oenological quality of grape

    XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010)

  4. Effect of an oak extract applied to 'Verdejo' vineyard on grape composition

    Acta Horticulturae, Vol. 931, pp. 339-344

  5. Review of the use of near infrared spectroscopy to determine different wine parameters: Discrimination between wines

    Current Bioactive Compounds, Vol. 8, Núm. 4, pp. 353-369

  6. Using near infrared spectroscopy to determine haloanisoles and halophenols in barrel aged red wines

    LWT - Food Science and Technology, Vol. 46, Núm. 2, pp. 401-405

  7. Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety

    Journal of Food Science, Vol. 77, Núm. 1, pp. C71-C79

2011

  1. Effect of oak extract application to Verdejo grapevines on grape and wine aroma

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 7, pp. 3253-3263

  2. Fungicide effects on ammonium and amino acids of Monastrell grapes

    Food Chemistry, Vol. 129, Núm. 4, pp. 1676-1680

  3. Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

    Food Chemistry, Vol. 124, Núm. 1, pp. 106-116

  4. Near infrared spectroscopy: Easy and rapid tool to determine different volatile compounds in wines

    Current Bioactive Compounds, Vol. 7, Núm. 2, pp. 93-105

  5. Relación entre el contenido de aminoácidos de uvas muestreadas antes de su madurez y la composición aromática de vinos elaborados con estas uvas maduras

    Enoviticultura, Núm. 10, pp. 6-12

2010

  1. Effect of the wine composition, storage time, geographic origin and oak type on the accumulation of some volatile oak compounds and ethylphenols in wines

    Food Chemistry, Vol. 122, Núm. 4, pp. 1076-1082