Publicaciones en colaboración con investigadores/as de Misión Biolóxica de Galicia (74)

2023

  1. Control of post-harvest gray mold (Botrytis cinerea) on grape (Vitis vinifera) and tomato (Solanum lycopersicum) using volatile organic compounds produced by Xenorhabdus nematophila and Photorhabdus laumondii subsp. laumondii

    BioControl, Vol. 68, Núm. 5, pp. 549-563

2021

  1. Application of autochthonous yeast saccharomyces cerevisiae xg3 in treixadura wines from d.O. ribeiro (nw spain): Effect on wine aroma

    Fermentation, Vol. 7, Núm. 1

  2. Is aromatic terpenoid composition of grapes in Northwestern Iberian wine cultivars related to variation in VviDXS1 gene?

    Journal of Berry Research, Vol. 11, Núm. 2, pp. 187-200

  3. Rootstock effect on volatile composition of albariño wines

    Applied Sciences (Switzerland), Vol. 11, Núm. 5, pp. 1-11

2020

  1. Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 4, pp. 1515-1523

  2. Chemical composition and sensory properties of Albariño wine: Fertigation effects

    Food Research International, Vol. 137

  3. Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production

    Molecules, Vol. 25, Núm. 1

  4. Production of a distilled spirit using cassava flour as raw material: Chemical characterization and sensory profile

    Molecules, Vol. 25, Núm. 14

  5. Validation of a LLME/GC‐MS methodology for quantification of volatile compounds in fermented beverages

    Molecules, Vol. 25, Núm. 3

2019

  1. Effect of the timing of water deficit on the must amino acid profile of Tempranillo grapes grown under the semiarid conditions of SW Spain

    Food Chemistry, Vol. 292, pp. 24-31

  2. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

    Food Chemistry, Vol. 276, pp. 187-194

  3. Influence of water regime on yield components, must composition and wine volatile compounds of Vitis vinifera cv. Verdejo

    Australian Journal of Grape and Wine Research, Vol. 25, Núm. 1, pp. 83-91

  4. On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 3, pp. 1135-1144

2018

  1. Grape VOCs response to postharvest short-term ozone treatments

    Frontiers in Plant Science, Vol. 871

  2. Increasing the sustainability of the coffee agro-industry: Spent coffee grounds as a source of new beverages

    Beverages, Vol. 4, Núm. 4

2017

  1. Complementary effect of blending on the volatile composition of Albariño and Loureira white wines (Vitis vinifera L.) from NW Spain

    South African Journal of Enology and Viticulture, Vol. 38, Núm. 1, pp. 109-117

  2. Different behaviour of two grapevine cultivars under similar irrigation management

    Acta Horticulturae, Vol. 1150, pp. 477-484

  3. Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles

    Food Research International, Vol. 98, pp. 50-58

  4. Effect of vertical shoot-positioned, scott-henry, geneva double-curtain, arch-cane, and parral training systems on the volatile composition of albari o wines

    Molecules, Vol. 22, Núm. 9

  5. Ozone Improves the Aromatic Fingerprint of White Grapes

    Scientific Reports, Vol. 7, Núm. 1