Publicacions en col·laboració amb investigadors/es de Universidad de Talca (13)

2020

  1. Effect of rootstocks on volatile composition of Merlot wines

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 8, pp. 3517-3524

2019

  1. 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

  2. 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 and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips

    Food Chemistry, Vol. 266, pp. 90-100

  5. 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

  3. On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines

    Food Chemistry, Vol. 229, pp. 588-596

2016

  1. Aroma release in wine using co-immobilized enzyme aggregates

    Molecules, Vol. 21, Núm. 11

2015

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

    Fermentation Technology, Vol. 4, Núm. 1