Publicaciones (146) Publicaciones de Maria Del Mar Vilanova de la Torre

2025

  1. Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC–MS

    Food Chemistry, Vol. 464

2024

  1. The Influence of Climatic Conditions Associated with Altitude on the Volatile Composition of Cabernet Sauvignon Wines from Argentina, Spain and Portugal

    Horticulturae, Vol. 10, Núm. 8

2023

  1. Assessment of grape volatile composition using fluorescence indices of leaves in vineyards affected by iron chlorosis

    Scientia Agricola, Vol. 80

  2. Comportamiento agronómico y perfil aromático de la variedad Branco Lexítimo en la Ribeira Sacra

    Tierras: Agricultura, Núm. 323, pp. 66-72

  3. 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

  4. Entomopathogenic nematodes application for controlling Lobesia botrana in grapevine and their impact on grapevine quality

    II International Congress on Grapevine and Wine Sciences

  5. Irrigation frequency in red varieties: Impact on grape production and composition, during a biennial period, in 4 regions of Spain

    BIO Web of Conferences

2022

  1. Effect of Deficit Irrigation on Yield Components and Chemical Composition of Albariño Grapes Grown in Galicia, NW Spain

    Agriculture (Switzerland), Vol. 12, Núm. 10

  2. Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines

    Plants, Vol. 11, Núm. 5

  3. Improving the Phenolic Content of Tempranillo Grapes by Sustainable Strategies in the Vineyard

    Plants, Vol. 11, Núm. 11

  4. Production and characterization of a new distilled beverage from green coffee seed residue

    Food Chemistry, Vol. 377

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

    Food Research International, Vol. 157

  6. Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine

    LWT, Vol. 163

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. Influence of water regime on grape aromatic composition of Muscat of Alexandria in a semiarid climate

    Scientia Horticulturae, Vol. 290

  3. 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

  4. Phenolic profile of grapevine cv. Tempranillo skins is affected by timing and severity of early defoliation

    Spanish journal of agricultural research, Vol. 19, Núm. 3

  5. 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. Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status

    Scientia Agricola, Vol. 78, Núm. 2