Publikationen in Zusammenarbeit mit Forschern von Universidad de La Rioja (5)

2023

  1. Assessment of grape volatile composition using fluorescence indices of leaves in vineyards affected by iron chlorosis

    Scientia Agricola, Vol. 80

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. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 1, pp. 315-324

  3. 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

  4. 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