Publicaciones en las que colabora con Teresa Garde Cerdán (46)

2023

  1. Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines

    European Food Research and Technology, Vol. 249, Núm. 2, pp. 273-282

2018

  1. Effects of a combination of elicitation and precursor feeding on grape amino acid composition through foliar applications to Garnacha vineyard

    Food Chemistry, Vol. 244, pp. 159-163

  2. Influence of foliar application of phenylalanine and urea at two doses to vineyards on grape volatile composition and amino acids content

    Vitis - Journal of Grapevine Research, Vol. 57, Núm. 4, pp. 137-141

  3. Methyl jasmonate treatment to increase grape and wine phenolic content in Tempranillo and Graciano varieties during two growing seasons

    Scientia Horticulturae, Vol. 240, pp. 378-386

  4. Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation

    International Journal of Food Microbiology, Vol. 269, pp. 19-26

2017

  1. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

    European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834

  2. Efecto de la aplicación foliar de jasmonato de metilo en la composición fenólica de la uva y del vino

    Zubía, Núm. 29, pp. 141-154

  3. Effects on grape amino acid concentration through foliar application of three different elicitors

    Food Research International, Vol. 99, pp. 688-692

  4. Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content

    Food Chemistry, Vol. 237, pp. 416-422

  5. Elicitor and nitrogen applications to Garnacha, Graciano and Tempranillo vines: Effect on grape amino acid composition

    Journal of the Science of Food and Agriculture

  6. Evaluation of Grenache, Graciano and Tempranillo grape stilbene content after field applications of elicitors and nitrogen compounds

    Journal of the Science of Food and Agriculture

  7. Impact of pulsed electric field treatment on must and wine quality

    Handbook of Electroporation (Springer), pp. 2391-2406

  8. Methyl jasmonate effect on Tempranillo (Vitis vinifera L.) grape phenolic content: A 2-year study

    Acta Horticulturae, Vol. 1188, pp. 127-134

  9. Phenolic composition of Tempranillo grapes following foliar applications of phenylalanine and urea: A two-year study

    Scientia Horticulturae, Vol. 219, pp. 191-199

  10. Phenylalanine and urea foliar application: Effect on grape and must microbiota

    International Journal of Food Microbiology, Vol. 245, pp. 88-97

2016

  1. Aplicación de PEAV para la inactivación de la microbiota de los vinos

    La Semana vitivinícola, Núm. 3485, pp. 2285-2288

  2. Aplicación de PEAV para la inactivación de la microbiota de los vinos

    La Semana vitivinícola, Núm. 3473, pp. 950-953

  3. Effect of methyl jasmonate application to grapevine leaves on grape amino acid content

    Food Chemistry, Vol. 203, pp. 536-539

  4. Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract

    Food Chemistry, Vol. 201, pp. 213-221

  5. Use of pulsed electric fields to improve the winemaking process

    Pulsed Electric Fields (PEF): Technology, Role in Food Science and Emerging Applications, pp. 53-91