Publikationen, an denen er mitarbeitet María Rosario Salinas Fernández (20)

2024

  1. Effect of micro-oxygenation on color of wines made with toasted vine-shoots

    Journal of the Science of Food and Agriculture

2019

  1. 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

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

2014

  1. Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols

    Food Research International, Vol. 55, pp. 150-160

2013

  1. Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 5, pp. 1147-1155

  2. Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines

    Food Chemistry, Vol. 138, Núm. 2-3, pp. 956-965

  3. Lavandin hydrolat applications to Petit Verdot vineyards and their impact on their wine aroma compounds

    Food Research International, Vol. 53, Núm. 1, pp. 391-402

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. Impacto sensorial en el vino de la aplicación de un extracto acuoso de roble a viñas monastrell

    Enólogos, Núm. 73, pp. 30-33

  4. 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

  5. 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

2009

  1. Relación entre el contenido de aminoácidos y la formación de volátiles fermentativos den "Monastrell" de cultivo tradicional y ecológico

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

2005

  1. Ciencia y Tecnología de los vinos del siglo XXI: cursos de invierno 2004 "Los últimos 10 años"

    [Valladolid], Universidad de Valladolid, Centro Buendía, [2005]