Publicacions en col·laboració amb investigadors/es de Instituto Murciano de Investigacion y Desarrollo Agrario y Alimentario (57)

2023

  1. Effects of deficit irrigation with saline water on yield and grape composition of Vitis vinifera L. cv. Monastrell

    Irrigation Science, Vol. 41, Núm. 4, pp. 469-485

2022

  1. Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition

    European Food Research and Technology, Vol. 248, Núm. 5, pp. 1253-1265

  2. 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

  3. Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?

    Oeno One, Vol. 56, Núm. 1, pp. 101-116

  4. Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time

    Applied Sciences (Switzerland), Vol. 12, Núm. 16

2021

  1. Application of elicitors in two ripening periods of vitis vinifera l. Cv monastrell: Influence on anthocyanin concentration of grapes and wines

    Molecules, Vol. 26, Núm. 6

  2. Biochemistry of wine and beer

    Biomolecules

  3. Effects of deficit irrigation with saline water on wine color and polyphenolic composition of Vitis vinifera L. cv. Monastrell

    Scientia Horticulturae, Vol. 283

  4. Nanoelicitors with prolonged retention and sustained release to produce beneficial compounds in wines

    Environmental Science: Nano, Vol. 8, Núm. 12, pp. 3524-3535

2020

  1. Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain

    Molecules, Vol. 25, Núm. 17

  2. Elicitors: A strategy to improve phenolic composition in wines

    Acta Horticulturae

  3. Study of aromatic profile of different crosses of Monastrell white wines

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 38-49

2019

  1. Effect of the use of purified grape pomace as a fining agent on the volatile composition of monastrell wines

    Molecules, Vol. 24, Núm. 13

  2. Elicitors and pre-fermentative cold maceration: Effects on polyphenol concentration in monastrell grapes and wines

    Biomolecules, Vol. 9, Núm. 11

  3. Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition

    Food Chemistry, Vol. 271, pp. 570-576

  4. Forcing bud growth by double-pruning as a technique to improve grape composition of Vitis vinifera L. cv. Tempranillo in a semi-arid Mediterranean climate

    Scientia Horticulturae, Vol. 256

  5. Influence of methyl jasmonate and benzothiadiazole on the composition of grape skin cell walls and wines

    Food Chemistry, Vol. 277, pp. 691-697

  6. Interactive effects of the rootstock and the deficit irrigation technique on wine composition, nutraceutical potential, aromatic profile, and sensory attributes under semiarid and water limiting conditions

    Agricultural Water Management, Vol. 225

2018

  1. Mejora de la composición antociánica en híbridos intraspecíficos de Monastrell ("Vitis vinifera" L.)

    IX Congreso de Mejora Genética de Plantas: Murcia 2018 (Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario), pp. 218-221

  2. 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