Teresa
Garde Cerdán
Centro de Edafología y Biología aplicada del Segura
Murcia, EspañaPublicaciones en colaboración con investigadores/as de Centro de Edafología y Biología aplicada del Segura (16)
2024
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Nanoparticles doped with methyl jasmonate: foliar application to Monastrell vines under two watering regimes. An alternative to improve grape volatile composition?
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 598-610
2022
2021
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Effects of water deficit irrigation on phenolic composition and antioxidant activity of monastrell grapes under semiarid conditions
Antioxidants, Vol. 10, Núm. 8
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Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 2, pp. 525-535
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Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages
Food Chemistry, Vol. 345
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Nanotechnology: recent advances in viticulture and enology
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 15, pp. 6156-6166
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Pre-fermentative maceration with SO2 enhanced the must aromatic composition
Food Chemistry, Vol. 345
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The Most Important Parameters to Differentiate Tempranillo and Tempranillo Blanco Grapes and Wines through Machine Learning
Food Analytical Methods, Vol. 14, Núm. 11, pp. 2221-2236
2020
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Advancement in analytical techniques for the extraction of grape and wine volatile compounds
Food Research International, Vol. 137
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Biostimulation to Tempranillo grapevines (Vitis vinifera L.) through a brown seaweed during two seasons: Effects on grape juice and wine nitrogen compounds
Scientia Horticulturae, Vol. 264
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Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
Scientia Horticulturae, Vol. 272
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Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 2, pp. 825-835
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Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition
Food Research International, Vol. 130
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Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines
Food Chemistry, Vol. 308
2019
2018
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Effects of irrigation over three years on the amino acid composition of Albariño (Vitis vinifera L) musts and wines in two different terroirs
Scientia Horticulturae, Vol. 227, pp. 313-325