Publicaciones en las que colabora con Gonzalo L. Alonso Díaz Marta (13)

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

2012

  1. 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)

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

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

  3. 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

  4. 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

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

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

2010

  1. Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines

    Food Chemistry, Vol. 119, Núm. 2, pp. 823-828

2009

  1. Determinación de halofenoles y haloanisoles en vinos mediante espectroscopia de infrarrojo cercano (NIR)

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

  2. Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy

    Food Research International, Vol. 42, Núm. 9, pp. 1281-1286

  3. Determination of free amino acids and ammonium in saffron (Crocus sativus L) from different geographical origins

    Food Chemistry, Vol. 114, Núm. 4, pp. 1542-1548

2008

  1. Evolución de aminoácidos durante la maduración de uvas cultivadas de modo tradicional y ecológico

    Trabajos presentados con motivo del VI Foro Mundial del Vino: [recurso electrónico]. La Rioja, 2008

  2. Influencia del clima en la maduración de tres viníferas tintas cultivadas en la D.O. Jumilla

    Trabajos presentados con motivo del VI Foro Mundial del Vino: [recurso electrónico]. La Rioja, 2008