Publicaciones en las que colabora con Sergio Gómez Alonso (70)

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

2022

  1. Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol

    LWT, Vol. 155

  2. Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels

    Oeno One, Vol. 56, Núm. 3, pp. 233-245

2021

  1. Effects of water stress on the phenolic compounds of ‘Merlot’ grapes in a semi-arid mediterranean climate

    Horticulturae, Vol. 7, Núm. 7

  2. Empleo de la técnica “Check All That Apply (CATA)” para valorar el perfil sensorial de vinos blancos elaborados con cuatro variedades de uva identificadas recientemente en Castilla-La Mancha

    Enología del siglo XXI, Núm. 5, pp. 16-22

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

    Journal of Food Composition and Analysis, Vol. 102

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

    Food chemistry, Vol. 355, pp. 129605

  5. Malolactic fermentation of tempranillo wines: Effects on chemical composition and sensory quality

    Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines (Nova Science Publishers, Inc.), pp. 53-77

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

  4. 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

  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. 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

  7. 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

  8. Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 54, Núm. 1, pp. 27-36

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. Flavanol glycoside content of grape seeds and skins of vitis vinifera varieties grown in Castilla-la Mancha, Spain

    Molecules, Vol. 24, Núm. 21

  3. Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

    Oeno One, Vol. 53, Núm. 3, pp. 531-547

  4. 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