Publikationen, an denen er mitarbeitet Teresa Garde Cerdán (42)
2023
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Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines
European Food Research and Technology, Vol. 249, Núm. 2, pp. 273-282
2018
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Effects of a combination of elicitation and precursor feeding on grape amino acid composition through foliar applications to Garnacha vineyard
Food Chemistry, Vol. 244, pp. 159-163
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Foliar application of several nitrogen sources as fertilisers to Tempranillo Grapevines: Effect on wine volatile composition
South African Journal of Enology and Viticulture, Vol. 39, Núm. 2, pp. 235-245
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Methyl jasmonate treatment to increase grape and wine phenolic content in Tempranillo and Graciano varieties during two growing seasons
Scientia Horticulturae, Vol. 240, pp. 378-386
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Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation
International Journal of Food Microbiology, Vol. 269, pp. 19-26
2017
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Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages
European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834
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Efecto de la aplicación foliar de jasmonato de metilo en la composición fenólica de la uva y del vino
Zubía, Núm. 29, pp. 141-154
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Effects on grape amino acid concentration through foliar application of three different elicitors
Food Research International, Vol. 99, pp. 688-692
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Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content
Food Chemistry, Vol. 237, pp. 416-422
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Elicitor and nitrogen applications to Garnacha, Graciano and Tempranillo vines: Effect on grape amino acid composition
Journal of the Science of Food and Agriculture
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Evaluation of Grenache, Graciano and Tempranillo grape stilbene content after field applications of elicitors and nitrogen compounds
Journal of the Science of Food and Agriculture
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Impact of pulsed electric field treatment on must and wine quality
Handbook of Electroporation (Springer), pp. 2391-2406
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Methyl jasmonate effect on Tempranillo (Vitis vinifera L.) grape phenolic content: A 2-year study
Acta Horticulturae, Vol. 1188, pp. 127-134
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Phenolic composition of Tempranillo grapes following foliar applications of phenylalanine and urea: A two-year study
Scientia Horticulturae, Vol. 219, pp. 191-199
2016
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Effect of methyl jasmonate application to grapevine leaves on grape amino acid content
Food Chemistry, Vol. 203, pp. 536-539
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Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract
Food Chemistry, Vol. 201, pp. 213-221
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Use of pulsed electric fields to improve the winemaking process
Pulsed Electric Fields (PEF): Technology, Role in Food Science and Emerging Applications, pp. 53-91
2015
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Effect of Foliar Applications of Proline, Phenylalanine, Urea, and Commercial Nitrogen Fertilizers on Stilbene Concentrations in Tempranillo Musts and Wines
American Journal of Enology and Viticulture, Vol. 66, Núm. 4, pp. 542-547
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Factores implicados en la alteración de los vinos tintos por levaduras "Brettanomyces"
Enología 2.015: innovación vitivinícola
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Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers
LWT - Food Science and Technology, Vol. 60, Núm. 2, pp. 684-689