Publications en collaboration avec des chercheurs de Universidad de Talca (11)

2019

  1. 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

  2. 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

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. 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

  4. Strategies for the improvement of fruit set in "Vitis vinifera" L. cv. ‘Carménère’ through different foliar biostimulants in two different locations

    Ciência e técnica vitivinícola, Vol. 33, Núm. 2, pp. 177-183

  5. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile

    Journal of the Science of Food and Agriculture

2017

  1. Chitosan and Laminarin as Alternatives to Copper for Plasmopara viticola Control: Effect on Grape Amino Acid

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 34, pp. 7379-7386

  2. 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

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

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

2015

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

    Fermentation Technology, Vol. 4, Núm. 1