Publications in collaboration with researchers from Centro de Edafología y Biología aplicada del Segura (16)

2024

  1. 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

  1. Year, watering regime and foliar methyl jasmonate doped nanoparticles treatments: Effects on must nitrogen compounds in Monastrell grapes

    Scientia Horticulturae, Vol. 297

2021

  1. Effects of water deficit irrigation on phenolic composition and antioxidant activity of monastrell grapes under semiarid conditions

    Antioxidants, Vol. 10, Núm. 8

  2. 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

  3. Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages

    Food Chemistry, Vol. 345

  4. Nanotechnology: recent advances in viticulture and enology

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 15, pp. 6156-6166

  5. Pre-fermentative maceration with SO2 enhanced the must aromatic composition

    Food Chemistry, Vol. 345

  6. 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

  1. Advancement in analytical techniques for the extraction of grape and wine volatile compounds

    Food Research International, Vol. 137

  2. 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

  3. Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition

    Scientia Horticulturae, Vol. 272

  4. 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

  5. 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

  6. Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines

    Food Chemistry, Vol. 308

2019

  1. Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening

    Talanta, Vol. 199, pp. 244-253

2018

  1. 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