Publicaciones en colaboración con investigadores/as de Instituto de Investigación y Formación Agraria y Pesquera (48)

2024

  1. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

    European Food Research and Technology, Vol. 250, Núm. 6, pp. 1667-1682

  2. Exploring the Impact of Viticultural and Winemaking Factors on Amino Acids and Biogenic Amines in Wine: A Comprehensive Review

    Food Reviews International

  3. Nature-based strategies to regenerate the functioning and biodiversity of vineyards

    Journal of Sustainable Agriculture and Environment, Vol. 3, Núm. 1

  4. Reading tea leaves worldwide: Decoupled drivers of initial litter decomposition mass-loss rate and stabilization

    Ecology letters, Vol. 27, Núm. 5, pp. e14415

  5. Variety and year: Two key factors on amino acids and biogenic amines content in grapes

    Food Research International, Vol. 175

2023

  1. Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components

    Foods, Vol. 12, Núm. 10

  2. Grapevine shoots extract as an alternative to SO2 in rosé wines. A double approach: Classical measurements and 1H NMR metabolomics

    Food Control, Vol. 152

  3. In Vitro Studies of Endophytic Bacteria Isolated from Ginger (Zingiber officinale) as Potential Plant-Growth-Promoting and Biocontrol Agents against Botrytis cinerea and Colletotrichum acutatum

    Plants, Vol. 12, Núm. 23

  4. On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies

    Foods, Vol. 12, Núm. 19

  5. Stilbenes as a sustainable alternative to sulfur dioxide in wines

    BIO Web of Conferences

  6. Sulfur dioxide-free Verdejo wines through the use of a pure stilbene extract: exploring possible synergistic effect with glutathione

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 3, pp. 1152-1160

  7. The effect of nut growth limitation on triose phosphate utilization and downregulation of photosynthesis in almond

    Tree physiology, Vol. 43, Núm. 2, pp. 288-300

2022

  1. Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

    Foods, Vol. 11, Núm. 12

  2. Microwave-assisted extraction of non-coloured phenolic compounds from grape cultivars

    European Food Research and Technology, Vol. 248, Núm. 7, pp. 1883-1901

  3. Vascular and Transpiration Flows Affecting Apricot (Prunus armeniaca L.) Fruit Growth

    Agronomy, Vol. 12, Núm. 5

  4. Wood Waste from Fruit Trees: Biomolecules and Their Applications in Agri-Food Industry

    Biomolecules, Vol. 12, Núm. 2

2021

  1. Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine

    Food Control, Vol. 121

  2. Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes

    Food Chemistry, Vol. 334

  3. Impact of Sequential Inoculation with the Non- Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 5, pp. 1598-1609

  4. Monitoring of emerging water stress situations by thermal and vegetation indices in different almond cultivars

    Agronomy, Vol. 11, Núm. 7