Yolanda Ruiz García-rekin lankidetzan egindako argitalpenak (20)

2018

  1. 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. A Powerful Analytical Strategy Based on QuEChERS-Dispersive Solid-Phase Extraction Combined with Ultrahigh Pressure Liquid Chromatography for Evaluating the Effect of Elicitors on Biosynthesis of trans-Resveratrol in Grapes

    Food Analytical Methods, Vol. 9, Núm. 3, pp. 670-679

  2. Anthocyanins influence tannin-cell wall interactions

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

2015

  1. Reactivity of pure and commercial grape skin tannins with cell wall material

    European Food Research and Technology, Vol. 240, Núm. 3, pp. 645-654

  2. Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 2, pp. 620-633

2014

  1. 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

  2. Elicitores: una herramienta para incrementar el color y el aroma de uvas y vinos

    Elicitores: una herramienta para incrementar el color y el aroma de uvas y vinos

  3. Interactions between grape skin cell wall material and commercial enological tannins. Practical implications

    Food Chemistry, Vol. 152, pp. 558-565

2013

  1. Elicitors: A tool for improving fruit phenolic content

    Agriculture (Switzerland), Vol. 3, Núm. 1, pp. 33-52

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

    Journal of Analytical Methods in Chemistry, Vol. 2013

  3. 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

  4. 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. 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. Herramientas para la mejora de la variedad Monastrell

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

  4. Herramientas para la mejora de la variedad Monastrell

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

  5. 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