Universidad de Castilla-La Mancha-ko ikertzaileekin lankidetzan egindako argitalpenak (18)

2024

  1. Seed and skin-derived flavanols in red wine: a study of Syrah, Marselan, and Tannat cultivars

    European Food Research and Technology, Vol. 250, Núm. 3, pp. 845-857

2023

  1. Características enológicas de dos cultivares genéticamente relacionados: Tempranillo y Benedicto

    Enoviticultura, Núm. 81

  2. Variability in the Agronomic Behavior of 12 White Grapevine Varieties Grown under Severe Water Stress Conditions in the La Mancha Wine Region

    Horticulturae, Vol. 9, Núm. 2

2022

  1. Agronomic Response of 13 Spanish Red Grapevine (Vitis vinifera L.) Cultivars under Drought Conditions in a Semi-Arid Mediterranean Climate

    Agronomy, Vol. 12, Núm. 10

  2. Semejanzas agronómicas entre diferentes variedades de las "familias" Garnacha y Velasco cultivadas en condiciones de sequía en La Mancha

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

2021

  1. Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.)

    Journal of Food Composition and Analysis, Vol. 102

  2. Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines

    LWT, Vol. 152

2020

  1. Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS

    Food Research International, Vol. 130

  2. Comprehensive chemical and sensory assessment of wines made from white grapes of vitis vinifera cultivars albillo dorado and montonera del casar: a comparative study with airén

    Foods, Vol. 9, Núm. 9

  3. Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain)

    European Food Research and Technology, Vol. 246, Núm. 6, pp. 1153-1165

2019

  1. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2108-2123

  2. Moribel y Tempranillo: variedades afines con personalidad distinta

    La Semana vitivinícola, Núm. 3541, pp. 484-490

  3. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool

    Food Chemistry, Vol. 295, pp. 350-360

  4. Systematic study of hydroxyl radical production in white wines as a function of chemical composition

    Food Chemistry, Vol. 288, pp. 377-385

2018

  1. Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 22, pp. 5556-5562

2017

  1. Caracterización de cinco genotipos relictos de vid, localizados en CLM

    La Semana vitivinícola, Núm. 3509, pp. 2187-2190

2016

  1. Malolactic fermentation before or during wine aging in barrels

    LWT - Food Science and Technology, Vol. 66, pp. 468-474

2012

  1. Identification and relationships of grapevine cultivars authorized for cultivation in Castilla La Mancha (Spain)

    American Journal of Enology and Viticulture