Instituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2023

  1. Ultrasound and microwave techniques for assisting ageing on lees of red wines

    Food Chemistry, Vol. 426

2022

  1. Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  2. La poda tardía: una herramienta vitícola de adaptación al cambio climático

    IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña

2018

  1. Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines

    European Food Research and Technology, Vol. 244, Núm. 4, pp. 611-621

2017

  1. Elicitors used as a tool to increase stilbenes in grapes and wines

    Food Research International, Vol. 98, pp. 34-39

  2. Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages

    Food Research International, Vol. 102, pp. 451-457