Publicaciones en colaboración con investigadores/as de Instituto Murciano de Investigacion y Desarrollo Agrario y Alimentario (30)

2022

  1. Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time

    Applied Sciences (Switzerland), Vol. 12, Núm. 16

2021

  1. Biochemistry of wine and beer

    Biomolecules

2019

  1. Effect of the use of purified grape pomace as a fining agent on the volatile composition of monastrell wines

    Molecules, Vol. 24, Núm. 13

  2. 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

  1. 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

  2. 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

  1. 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

  2. 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

  3. 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

  1. Anthocyanins influence tannin-cell wall interactions

    Food Chemistry, Vol. 206, pp. 239-248

  2. 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

  1. 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

  1. Evaluating the polyphenol profile in three segregating grape (Vitis vinifera L.) populations

    Journal of Analytical Methods in Chemistry, Vol. 2013

  2. 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

  3. 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

  4. 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

  5. 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

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. Effect of benzothiadiazole and methyl jasmonate on the volatile compound composition of Vitis vinifera L. Monastrell grapes and wines

    American Journal of Enology and Viticulture, Vol. 63, Núm. 3, pp. 394-401

  3. 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