Publicaciones en colaboración con investigadores/as de University of Turin (6)

2022

  1. Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits

    Food Research International, Vol. 157

2020

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

    Molecules, Vol. 25, Núm. 1

2019

  1. 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

2017

  1. Ozone Improves the Aromatic Fingerprint of White Grapes

    Scientific Reports, Vol. 7, Núm. 1

2016

  1. Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening

    Food Chemistry, Vol. 212, pp. 576-584