Instituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2016

  1. Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

    Food Chemistry, Vol. 213, Núm. 15, pp. 123-134

  2. Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Food Quality and Preference, Vol. 48, pp. 216-227

2013

  1. Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 5, pp. 1124-1137

2012

  1. Diferencias en la composición química no volátil y percepción en boca del vino fermentado con co-inoculación de levaduras

    Avances en microbiología de los alimentos

  2. Prohexadione-calcium as a regulator of vine growth. Effect on the physical-chemical characteristics of wine grapes.

    Grapes: Cultivation, Varieties and Nutritional Uses, pp. 133-153

2011

  1. Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception

    European Food Research and Technology, Vol. 232, Núm. 5, pp. 877-887