Itziar Sáenz de Urturi Martínez-rekin lankidetzan egindako argitalpenak (17)

2024

  1. Effects of foliar applications of methyl jasmonate alone or with urea on anthocyanins content during grape ripening

    Scientia Horticulturae, Vol. 338

  2. Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing

    Beverages, Vol. 10, Núm. 2

  3. Foliar application of methyl jasmonate and methyl jasmonate + urea: effect on nitrogen compounds in Tempranillo grapes over two vintages

    Journal of Plant Nutrition, Vol. 47, Núm. 7, pp. 1058-1071

  4. Influence of methyl jasmonate and methyl jasmonate plus urea foliar applications on amino acids composition throughout ‘Tempranillo’ grape ripening over two seasons

    European Food Research and Technology, Vol. 250, Núm. 6, pp. 1823-1836

  5. Methyl jasmonate and/or urea, conventionally and on nanoparticles, foliar applications: Influence on grape amino acids composition

    Scientia Horticulturae, Vol. 338

2023

  1. Changes on Grape Aroma Composition as a Consequence of Foliar Application of Methyl Jasmonate and Nano-Sized Particles Doped with Methyl Jasmonate

    Applied Sciences (Switzerland), Vol. 13, Núm. 4

  2. Could foliar applications of methyl jasmonate and methyl jasmonate + urea improve must grape aroma composition?

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 10, pp. 4813-4825

  3. Foliar Applications of Calcium, Silicon and Their Combination: A Tool to Improve Grape Composition and Quality

    Applied Sciences (Switzerland), Vol. 13, Núm. 12

  4. Foliar application of methyl jasmonate and methyl jasmonate supported on nanoparticles: Incidence on grape phenolic composition over two seasons

    Food Chemistry, Vol. 402

  5. Influence of foliar treatments with methyl jasmonate and methyl jasmonate-doped nanoparticles on nitrogen composition of Tempranillo grapes during two vintages

    European Food Research and Technology, Vol. 249, Núm. 5, pp. 1187-1197

  6. Vine Foliar Treatments at Veraison and Post-Veraison with Methyl Jasmonate Enhanced Aromatic, Phenolic and Nitrogen Composition of Tempranillo Blanco Grapes

    Foods, Vol. 12, Núm. 6

2022

  1. Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines

    Beverages, Vol. 8, Núm. 3

  2. Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains

    Applied Sciences (Switzerland), Vol. 12, Núm. 9

  3. Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition

    Beverages, Vol. 8, Núm. 3

  4. Optimization of stir bar sorptive extraction (SBSE) and multi-stir bar sorptive extraction (mSBSE) to improve must volatile compounds extraction

    LWT, Vol. 172

  5. Optimization of thin film-microextraction (TF-SPME) method in order to determine musts volatile compounds

    Analytica Chimica Acta, Vol. 1226

2021

  1. Pre-fermentative maceration with SO2 enhanced the must aromatic composition

    Food Chemistry, Vol. 345