José María López Roca-rekin lankidetzan egindako argitalpenak (91)

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. 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. 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

  5. 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

  6. 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. Effect of Wine Maceration Enzymes on the Extraction of Grape Seed Proanthocyanidins

    Food and Bioprocess Technology, Vol. 6, Núm. 8, pp. 2207-2212

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

    Journal of Analytical Methods in Chemistry, Vol. 2013

  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. 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. 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. Extracción de taninos de las semillas durante la vinificación

    La Semana vitivinícola, Núm. 3369, pp. 198-205

  4. Extracción de taninos de las semillas durante la vinificación

    La Semana vitivinícola, Núm. 3389, pp. 2008-2015

  5. Herramientas para la mejora de la variedad Monastrell

    La Semana vitivinícola, Núm. 3384, pp. 1526-1531

  6. Herramientas para la mejora de la variedad Monastrell

    La Semana vitivinícola, Núm. 3389, pp. 1998-2003

  7. 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