Publications by the researcher in collaboration with Belén Ayestarán Iturbe (121)

2024

  1. Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1928-1937

  2. Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines

    European Food Research and Technology

  3. 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. Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine’s Quality

    Nitrogen, Vol. 4, Núm. 3, pp. 263-278

  2. Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition

    Oeno One, Vol. 57, Núm. 1, pp. 1-14

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

    Molecules, Vol. 28, Núm. 18

  4. High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?

    Foods, Vol. 12, Núm. 11

  5. Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. callet) in a mediterranean climate

    Oeno One, Vol. 57, Núm. 1, pp. 217-233

  6. Ultrasound and microwave techniques for assisting ageing on lees of red wines

    Food Chemistry, Vol. 426

  7. Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA

    LWT, Vol. 173

2022

  1. Characterization of polysaccharide extracts recovered from different grape and winemaking products

    Food Research International, Vol. 157

  2. Comunidad educativa en torno al vino

    Comunidad educativa en torno al vino

  3. Efecto de la combinación de ultrasonidos de alta potencia y enzimas en la composición de polisacáridos del vino tinto

    XV Congreso Nacional de Investigación Enológica. GIENOL 2022

  4. 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

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

    In Vino Analytica Scientia 2022 (IVAS Metting)

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

    In Vino Analytica Scientia 2022 (IVAS Metting)

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

    In Vino Analytica Scientia 2022 (IVAS Metting)

  8. Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine

    LWT, Vol. 170

  9. Enseñanza-aprendizaje en torno al vino

    Jornadas de Innovación Docente UR-CRIE 2022: #InnovaDocenteUR : Libro de resúmenes

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

    XV Congreso Nacional de Investigación Enológica. GIENOL 2022