Publications by the researcher in collaboration with José María López Roca (20)

2014

  1. Efecto de la ausencia de semillas durante la vinificación

    La Semana vitivinícola, Núm. 3437, pp. 1976-1981

  2. Efecto de la ausencia de semillas durante la vinificación: perfil folifenólico y sensorial del vino

    La Semana vitivinícola, Núm. 3416, pp. 134-138

  3. 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

  4. 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 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

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. Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins

    Australian Journal of Grape and Wine Research, Vol. 18, Núm. 2, pp. 123-130

2011

  1. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 10, pp. 5450-5455

2010

  1. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 21, pp. 11333-11339

2009

  1. The anthocyanin and flavonol profile in vitis vinifera intraspecific hybrids

    Acta Horticulturae

2008

  1. Studies on the anthocyanin profile of Vitis Vinifera intraspecific hybrids (Monastrell × Cabernet Sauvignon)

    European Food Research and Technology, Vol. 227, Núm. 2, pp. 479-484

2001

  1. Effects of the time of SO2 addition on phenolic compounds in wine

    Vitis, Vol. 40, Núm. 1, pp. 47-48

  2. Phenolic compounds and color stability of red wines: Effect of skin maceration time

    American Journal of Enology and Viticulture, Vol. 52, Núm. 3, pp. 266-270

2000

  1. Color and phenolic compounds of a young red wine. Influence of wine- making techniques, storage temperature, and length of storage time

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 3, pp. 736-741

  2. Effect of the addition of bentonite and polyvinylpolypyrrolidone on the colour and long-term stability of red wines

    Journal of Wine Research, Vol. 11, Núm. 3, pp. 223-231

1999

  1. Color and phenolic compounds of a young red wine as discriminanting variables of its ageing status

    Food Research International, Vol. 32, Núm. 7, pp. 503-507

  2. Evolution of Phenolic Compounds during Wine Fermentation and Post-fermentation: Influence of Grape Temperature

    Journal of Food Composition and Analysis, Vol. 12, Núm. 4, pp. 259-272

1997

  1. Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative factors

    Food Research International, Vol. 30, Núm. 9, pp. 699-705