María PIlar Rubio Bretón-rekin lankidetzan egindako argitalpenak (21)

2024

  1. 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

2023

  1. Application of Methyl Jasmonate and Methyl Jasmonate + Urea in Tempranillo Vines: Influence on Grape Phenolic Compounds

    American Journal of Enology and Viticulture, Vol. 74, Núm. 1

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

    Food Chemistry, Vol. 402

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. Changes on grape volatile composition after elicitors and nitrogen compounds foliar applications to 'Garnacha', 'Tempranillo' and 'Graciano' vines

    Vitis - Journal of Grapevine Research, Vol. 61, Núm. 4, pp. 133-146

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

    Beverages, Vol. 8, Núm. 3

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

    LWT, Vol. 172

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

    Analytica Chimica Acta, Vol. 1226

2021

  1. Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages

    Food Chemistry, Vol. 345

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

    Food Chemistry, Vol. 345

  3. The Most Important Parameters to Differentiate Tempranillo and Tempranillo Blanco Grapes and Wines through Machine Learning

    Food Analytical Methods, Vol. 14, Núm. 11, pp. 2221-2236

2020

  1. Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 2, pp. 825-835

2019

  1. Empleo de bioprotección en la elaboración de vinos sin sulfuroso: influencia en la calidad química y sensorial de vinos tintos jóvenes

    Enoviticultura, Núm. 56, pp. 4-15

2018

  1. Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines

    LWT, Vol. 98, pp. 458-464

2017

  1. Envejecimiento de vinos en barricas y alternativos de roble

    Zubía, Núm. 29, pp. 155-176

2015

  1. Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers

    LWT - Food Science and Technology, Vol. 60, Núm. 2, pp. 684-689

  2. Influence of oak origin and ageing conditions on wine spoilage by Brettanomyces yeasts

    Food Chemistry, Vol. 54, pp. 176-180

  3. Perfil aromático de vinos blancos elaborados con variedades minoritarias de la D.O.Ca. Rioja

    Enología 2.015: innovación vitivinícola