Publicacións en colaboración con investigadores/as de Universidad de La Rioja (10)

2024

  1. Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1928-1937

  2. The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines

    Foods, Vol. 13, Núm. 9

2023

  1. Ecophysiological responses of grapevine rootstocks to water deficit

    Vitis - Journal of Grapevine Research, Vol. 62, Núm. 2, pp. 59-74

  2. High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?

    Foods, Vol. 12, Núm. 11

2022

  1. Efecto de la combinación de ultrasonidos de alta potencia y enzimas en la composición de polisacáridos del vino tinto

    XV Congreso Nacional de Investigación Enológica. GIENOL 2022

  2. Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine

    LWT, Vol. 170

  3. Influence of elicitors application to Monastrell and Tempranillo vineyards on grape nitrogen composition over two vintages

    Oeno One, Vol. 56, Núm. 1, pp. 295-303

2021

  1. Effect of sonication treatment and maceration time in the extraction of polysaccharide compounds during red wine vinification

    Molecules, Vol. 26, Núm. 15

  2. Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition

    Food Chemistry, Vol. 356

2019

  1. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2846-2854