Publicaciones en las que colabora con María Inmaculada Romero Cascales (22)

2017

  1. Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination

    European Food Research and Technology, Vol. 243, Núm. 11, pp. 1933-1942

2016

  1. Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study

    European Food Research and Technology, Vol. 242, Núm. 12, pp. 2041-2049

2015

  1. Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques

    Food Chemistry, Vol. 187, pp. 89-97

  2. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines

    Food Chemistry, Vol. 179, pp. 311-317

  3. The composition of cell walls from grape marcs is affected by grape origin and enological technique

    Food Chemistry, Vol. 167, pp. 370-377

2014

  1. Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain

    Food Chemistry, Vol. 156, pp. 151-159

  2. Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines

    Australian Journal of Grape and Wine Research, Vol. 20, Núm. 1, pp. 62-71

2013

  1. 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

  2. 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

  3. Polysaccharide composition of monastrell red wines from four different Spanish terroirs: Effect of wine-making techniques

    Journal of Agricultural and Food Chemistry

2012

  1. Application of BTH and methyl jasmonate during the ripening of grapes (vitis vinifera L.) and its effects on the stilbene content: Preliminary results

    Acta Horticulturae

  2. Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: Methyl jasmonate versus benzothiadiazole

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 5, pp. 1283-1290

  3. The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

    Food Chemistry, Vol. 130, Núm. 3, pp. 626-631

2010

  1. Application and comparison of four selected procedures for the isolation of cell-wall material from the skin of grapes cv. Monastrell

    Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 206-210

  2. Use of enzymes for wine production

    Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications (CRC Press), pp. 215-243

2008

  1. Anthocyanins and tannins in four grape varieties (Vitis vinifera L.) evolution of their content and extractability

    Journal International des Sciences de la Vigne et du Vin, Vol. 42, Núm. 3, pp. 147-156

  2. Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes

    International Journal of Food Science and Technology, Vol. 43, Núm. 7, pp. 1295-1305

2007

  1. Influence of the yeast strain on Monastrell wine colour

    Innovative Food Science and Emerging Technologies, Vol. 8, Núm. 3, pp. 322-328

2006

  1. A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability

    Analytica Chimica Acta

  2. Anthocyanin fingerprint of grapes: Environmental and genetic variations

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 10, pp. 1460-1467