Maria Encarnacion
Gomez Plaza
Catedraticos de Universidad
Maria Rocio
Gil Muñoz
Asociado a Tiempo Parcial
Publicacions en què col·labora amb Maria Rocio Gil Muñoz (40)
2021
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Biochemistry of wine and beer
Biomolecules
2019
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Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content
International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1018-1026
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Effect of the use of purified grape pomace as a fining agent on the volatile composition of monastrell wines
Molecules, Vol. 24, Núm. 13
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Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition
Food Chemistry, Vol. 271, pp. 570-576
2018
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Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 35, Núm. 6, pp. 1061-1070
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Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide Composition
Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 42, pp. 11151-11157
2017
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Effect of elicitors on the evolution of grape phenolic compounds during the ripening period
Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 977-983
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Improving phenolic and chromatic characteristics of Monastrell, Merlot and Syrah wines by using methyl jasmonate and benzothiadiazole
Journal International des Sciences de la Vigne et du Vin, Vol. 51, Núm. 1, pp. 17-27
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Improving phenolic and chromatic characteristics of monastrell, merlot and syrah wines by using methyl jasmonate and benzothiadiazole
Oeno One, Vol. 51, Núm. 1, pp. 17-27
2016
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Anthocyanins influence tannin-cell wall interactions
Food Chemistry, Vol. 206, pp. 239-248
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The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
Journal International des Sciences de la Vigne et du Vin, Vol. 50, Núm. 2, pp. 91-100
2014
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Efecto de la ausencia de semillas durante la vinificación
La Semana vitivinícola, Núm. 3437, pp. 1976-1981
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Efecto de la ausencia de semillas durante la vinificación: perfil folifenólico y sensorial del vino
La Semana vitivinícola, Núm. 3416, pp. 134-138
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Effect of combined use of benzothiadiazole and methyl jasmonate on volatile compounds of monastrell wine
American Journal of Enology and Viticulture, Vol. 65, Núm. 2, pp. 238-243
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Grape seed removal: Effect on phenolics, chromatic and organoleptic characteristics of red wine
International Journal of Food Science and Technology, Vol. 49, Núm. 1, pp. 34-41
2013
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Evaluating the polyphenol profile in three segregating grape (Vitis vinifera L.) populations
Journal of Analytical Methods in Chemistry, Vol. 2013
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Increasing bioactive phenolic compounds in grapes: Response of six monastrell grape clones to benzothiadiazole and methyl jasmonate treatments
American Journal of Enology and Viticulture, Vol. 64, Núm. 4, pp. 459-465
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Increasing the Phenolic Compound Content of Grapes by Preharvest Application of Abcisic Acid and a Combination of Methyl Jasmonate and Benzothiadiazole
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 16, pp. 3978-3983
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Influence of winemaking techniques on proanthocyanidin extraction in Monastrell wines from four different areas
European Food Research and Technology, Vol. 236, Núm. 3, pp. 473-481
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Qualitative composition and extractability of grape skin tannins during the ripening period. Role of the extraction solvent
Journal International des Sciences de la Vigne et du Vin, Vol. 47, Núm. 2, pp. 137-143