Teresa Garde Cerdán-rekin lankidetzan egindako argitalpenak (21)

2019

  1. Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives

    LWT, Vol. 101, pp. 395-403

  2. Recent advances in the study of grape and wine volatile composition: Varietal, fermentative, and aging aroma compounds

    Food Aroma Evolution: During Food Processing, Cooking, and Aging (CRC Press), pp. 439-463

  3. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2846-2854

2018

  1. Carignan phenolic composition in wines from ten sites of the Maule Valley (Chile): Location and rootstock implications

    Scientia Horticulturae, Vol. 234, pp. 63-73

  2. Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 274-282

  3. Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock

    Food Research International, Vol. 105, pp. 344-352

  4. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile

    Journal of the Science of Food and Agriculture

2017

  1. Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

    LWT - Food Science and Technology, Vol. 75, pp. 147-154

  2. Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content

    Food Research International, Vol. 96, pp. 46-53

2015

  1. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation

    Food Chemistry, Vol. 170, pp. 401-406

  2. Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

    Fermentation Technology, Vol. 4, Núm. 1

2012

  1. Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds

    Food Chemistry, Vol. 132, Núm. 4, pp. 1836-1845

  2. Effect of an oak extract applied on "Verdejo" vineyard in the oenological quality of grape

    XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010)

  3. Effect of an oak extract applied to 'Verdejo' vineyard on grape composition

    Acta Horticulturae, Vol. 931, pp. 339-344

  4. Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety

    Journal of Food Science, Vol. 77, Núm. 1, pp. C71-C79

2011

  1. Effect of oak extract application to Verdejo grapevines on grape and wine aroma

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 7, pp. 3253-3263

  2. Fungicide effects on ammonium and amino acids of Monastrell grapes

    Food Chemistry, Vol. 129, Núm. 4, pp. 1676-1680

  3. Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

    Food Chemistry, Vol. 124, Núm. 1, pp. 106-116

  4. Relación entre el contenido de aminoácidos de uvas muestreadas antes de su madurez y la composición aromática de vinos elaborados con estas uvas maduras

    Enoviticultura, Núm. 10, pp. 6-12

2010

  1. Interés del contenido de aminoácidos de la uva en la determinación de la calidad aromática del vino

    Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010