Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (4)

2013

  1. Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 8, pp. 1960-1966

  2. 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

2009

  1. Development of a liquid-liquid extraction method for the determination of pyrimethanil, metalaxyl, dichlofluanid and penconazol during the fermentative process of must by GC-NPD

    Journal of the Science of Food and Agriculture, Vol. 89, Núm. 5, pp. 750-757

  2. Treatment of grapevines with prohexadione calcium as a growth regulator. The influence on production, winemaking and sensory characteristics of wines

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 43, Núm. 3, pp. 149-157