Publikationen, an denen er mitarbeitet Diego Canalejo Collado (15)

2024

  1. Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines

    Food Chemistry, Vol. 430

2023

  1. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds

    Molecules, Vol. 28, Núm. 18

2022

  1. Efecto de los polisacáridos procedentes de la uva o de las levaduras en las características sensoriales de vinos tintos

    XV Congreso de Investigación Enológica GIENOL 2022

  2. Efecto del origen del roble americano en la composición volátil de los vinos tintos de diferentes denominaciones de origen

    XV Congreso Nacional de Investigación Enológica. GIENOL 2022

  3. Effect Of Grape Polysaccharides On The VolatileComposition Of Red Wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  4. Effect of Quercus Alba oak barrels from different forests on the polyphenolic composition of Tempranillo red wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  5. Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  6. Influence Of Different Grape Polysaccharides On Phenolic Compounds And Colour Characteristics Of Tempranillo Red Wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  7. Revalorización de subproductos de la uva para la obtención de polisacáridos

    XV Congreso Nacional de Investigación Enológica. GIENOL 2022

  8. The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

    Molecules, Vol. 27, Núm. 15, pp. 1-15

2021

  1. Effect of grape polysaccharides on the volatile composition and aromatic profile of Viura wines

    Macrowine 2021 virtual

  2. Effect of the addition of polysaccharides extracted for grape pomace and must on sensory and chemical composition of white wines

    MACROWINE 2021-VIRTUAL

  3. Optimization of a method to extract polysaccharides from white grape pomace by-products

    Food Chemistry, Vol. 365

2019

  1. Effect of the winemaking process on the volatile composition and aromatic profile of Maturana Blanca wines

    Oeno 2019-In Vino Analytica Scientia 2019

  2. Oenological Characterization of Albariño grape variety grown under different grapevine training systems

    Oeno 2019-In Vino Analytica Scientia 2019