Publicaciones en colaboración con investigadores/as de Universidad de Castilla-La Mancha (33)

2023

  1. Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 13, pp. 6317-6329

  2. Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

    Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 5, pp. 2616-2627

2020

  1. Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines

    Oeno One, Vol. 54, Núm. 1, pp. 145-156

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. Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea

    Food Chemistry, Vol. 180, pp. 171-180

  2. 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

  3. Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content

    Food Chemistry, Vol. 180, pp. 55-63

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

    Fermentation Technology, Vol. 4, Núm. 1

2013

  1. Differences in free amino acid profile of non-thermally treated tomato and strawberry juices

    Journal of Food Composition and Analysis, Vol. 32, Núm. 1, pp. 51-58

  2. 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 to 'Verdejo' vineyard on grape composition

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

  4. High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage

    Innovative Food Science and Emerging Technologies, Vol. 16, pp. 47-53

  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