Isidro Hermosín Gutiérrez-rekin lankidetzan egindako argitalpenak (53)

2021

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

    Journal of Food Composition and Analysis, Vol. 102

  2. Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

    Food chemistry, Vol. 355, pp. 129605

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. Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

    Food Science and Nutrition, Vol. 8, Núm. 7, pp. 3442-3455

  4. Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 54, Núm. 3, pp. 497-511

  5. Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

    Oeno One, Vol. 54, Núm. 3, pp. 497-511

  6. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

    Food Chemistry, Vol. 311

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. Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition

    BIO Web of Conferences

  3. LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars

    Food Research International, Vol. 125

  4. Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

    Food Chemistry, Vol. 275, pp. 397-406

  5. Moribel y Tempranillo: variedades afines con personalidad distinta

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

  6. Moribel y Tempranillo: variedades afines con personalidad distinta

    La Semana vitivinícola, Núm. 3557, pp. 1997-2002

  7. 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

  8. Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

    Food Chemistry, Vol. 272, pp. 462-470

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

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

2018

  1. Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel

    European Food Research and Technology, Vol. 244, Núm. 2, pp. 245-258

  2. 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. 3507, pp. 1999-2002