Publicaciones en colaboración con investigadores/as de Universidad de Castilla-La Mancha (16)

2023

  1. Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 13, pp. 6317-6329

  2. Detection of antimicrobial producing Staphylococcus from migratory birds: Potential role in nasotracheal microbiota modulation

    Frontiers in Microbiology, Vol. 14

  3. Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

    Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 5, pp. 2616-2627

  4. Ultrasound and microwave techniques for assisting ageing on lees of red wines

    Food Chemistry, Vol. 426

2022

  1. Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines

    Molecules, Vol. 27, Núm. 9

  2. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10899-10927

2021

  1. Microwave treatment of grapes: effect on the must and red wine polysaccharide composition

    8th International Macrowine Conference on macromolecules and secondary metabolites of grapevine and wine – MACROWINE 2021 Virtual

2020

  1. Automated grapevine flower detection and quantification method based on computer vision and deep learning from on-the-go imaging using a mobile sensing platform under field conditions

    Computers and Electronics in Agriculture, Vol. 178

  2. Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines

    Oeno One, Vol. 54, Núm. 1, pp. 145-156

2016

  1. Estimating evapotranspiration of an apple orchard using a remote sensing-based soil water balance

    Remote Sensing, Vol. 8, Núm. 3

2015

  1. Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea

    Food Chemistry, Vol. 180, pp. 171-180

  2. Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines

    Food Microbiology, Vol. 49, pp. 82-94

  3. Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content

    Food Chemistry, Vol. 180, pp. 55-63

1998

  1. Differences in the rate of coloration in tomato fruit

    Journal of Food Quality, Vol. 21, Núm. 4, pp. 329-339

1997

  1. Oxygen isotope composition of must water in grapevine. Water deficit and rootstock effect

    Australian Journal of Grape and Wine Research, Vol. 3, Núm. 2, pp. 84-89

  2. Quality evaluation of watermelon varieties (Citrullus vulgaris S.)

    Journal of Food Quality, Vol. 20, Núm. 6, pp. 547-557