Ana Maria
Martinez Gil
Universidad de Valladolid
Valladolid, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Valladolid (20)
2024
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New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color
Molecules, Vol. 29, Núm. 1
2023
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Influence of Oxygen Management on Color and Phenolics of Red Wines
Molecules, Vol. 28, Núm. 1
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Kinetics of oxygen consumption, a key factor in the changes of young wines composition
LWT, Vol. 182
2022
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Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review
Applied Sciences (Switzerland), Vol. 12, Núm. 4
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Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation
Foods, Vol. 11, Núm. 13
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Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour
LWT, Vol. 158
2021
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Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics
Food Research International, Vol. 147
2020
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Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review
Molecules, Vol. 25, Núm. 6
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Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
Food Research International, Vol. 128
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Red wine aging by different micro-oxygenation systems and oak wood—effects on anthocyanins, copigmentation and color evolution
Processes, Vol. 8, Núm. 10, pp. 1-17
2019
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Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives
LWT, Vol. 101, pp. 395-403
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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
2018
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Carignan phenolic composition in wines from ten sites of the Maule Valley (Chile): Location and rootstock implications
Scientia Horticulturae, Vol. 234, pp. 63-73
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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
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Different woods in cooperage for oenology: A review
Beverages, Vol. 4, Núm. 4
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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
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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
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Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content
Food Research International, Vol. 96, pp. 46-53
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On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
Food Chemistry, Vol. 229, pp. 588-596
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Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology
Ciência e técnica vitivinícola, Vol. 32, Núm. 2, pp. 93-101