Gonzalo L. Alonso Díaz Marta-rekin lankidetzan egindako argitalpenak (8)

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

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. 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

  2. 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. 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)

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

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

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