Javier Portu Reinares-rekin lankidetzan egindako argitalpenak (40)

2024

  1. Ciencia contra el cambio climático

    Cuaderno de campo, Núm. 71, pp. 32-39

2018

  1. 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

  2. Improvement of Tempranillo grape and wine phenolic composition by thefoliar application of methyl jasmonate: a three-vintage study

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  3. Methyl jasmonate treatment to increase grape and wine phenolic content in Tempranillo and Graciano varieties during two growing seasons

    Scientia Horticulturae, Vol. 240, pp. 378-386

  4. Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines

    European Food Research and Technology, Vol. 244, Núm. 4, pp. 611-621

  5. Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation

    International Journal of Food Microbiology, Vol. 269, pp. 19-26

2017

  1. Efecto de la aplicación foliar de jasmonato de metilo en la composición fenólica de la uva y del vino

    Zubía, Núm. 29, pp. 141-154

  2. Effects on grape amino acid concentration through foliar application of three different elicitors

    Food Research International, Vol. 99, pp. 688-692

  3. Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content

    Food Chemistry, Vol. 237, pp. 416-422

  4. Elicitor and nitrogen applications to Garnacha, Graciano and Tempranillo vines: Effect on grape amino acid composition

    Journal of the Science of Food and Agriculture

  5. Evaluation of Grenache, Graciano and Tempranillo grape stilbene content after field applications of elicitors and nitrogen compounds

    Journal of the Science of Food and Agriculture

  6. Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content

    Food Research International, Vol. 96, pp. 46-53

  7. Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages

    Food Research International, Vol. 102, pp. 451-457

  8. Impact of pulsed electric field treatment on must and wine quality

    Handbook of Electroporation (Springer), pp. 2391-2406

  9. Methyl jasmonate effect on Tempranillo (Vitis vinifera L.) grape phenolic content: A 2-year study

    Acta Horticulturae, Vol. 1188, pp. 127-134

  10. Phenolic composition of Tempranillo grapes following foliar applications of phenylalanine and urea: A two-year study

    Scientia Horticulturae, Vol. 219, pp. 191-199

  11. Phenylalanine and urea foliar application: Effect on grape and must microbiota

    International Journal of Food Microbiology, Vol. 245, pp. 88-97

2016

  1. Aplicación de PEAV para la inactivación de la microbiota de los vinos

    La Semana vitivinícola, Núm. 3485, pp. 2285-2288

  2. Aplicación de PEAV para la inactivación de la microbiota de los vinos

    La Semana vitivinícola, Núm. 3473, pp. 950-953

  3. Efectos de la aplicación foliar de metil jasmonato en la viña

    La Semana vitivinícola, Núm. 3485, pp. 2197-2200