Publications by the researcher in collaboration with Teresa Garde Cerdán (42)

2023

  1. 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

  1. 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

  2. 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

  3. 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

  4. 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

  1. 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

  2. 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

  3. Effects on grape amino acid concentration through foliar application of three different elicitors

    Food Research International, Vol. 99, pp. 688-692

  4. Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content

    Food Chemistry, Vol. 237, pp. 416-422

  5. Elicitor and nitrogen applications to Garnacha, Graciano and Tempranillo vines: Effect on grape amino acid composition

    Journal of the Science of Food and Agriculture

  6. 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

  7. Impact of pulsed electric field treatment on must and wine quality

    Handbook of Electroporation (Springer), pp. 2391-2406

  8. Methyl jasmonate effect on Tempranillo (Vitis vinifera L.) grape phenolic content: A 2-year study

    Acta Horticulturae, Vol. 1188, pp. 127-134

  9. Phenolic composition of Tempranillo grapes following foliar applications of phenylalanine and urea: A two-year study

    Scientia Horticulturae, Vol. 219, pp. 191-199

2016

  1. Effect of methyl jasmonate application to grapevine leaves on grape amino acid content

    Food Chemistry, Vol. 203, pp. 536-539

  2. 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

  3. 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

  1. 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

  2. Factores implicados en la alteración de los vinos tintos por levaduras "Brettanomyces"

    Enología 2.015: innovación vitivinícola

  3. 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