Artículos publicados por investigadores de la UR en:
Journal of Agricultural and Food Chemistry

Encontrados 59 registros. 1 de 3
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Chitosan and Laminarin as Alternatives to Copper for Plasmopara viticola Control: Effect on Grape Amino Acid

Garde Cerdán, Teresa; Mancini, V.; Carrasco-Quiroz, M.; Servili, A.; Gutiérrez-Gamboa, G.; Foglia, R.; Romanazzi, G.;  2017
Structural characterization of a eukaryotic cyanase from Tetranychus urticae

Grbic , Miodrag; Schlachter, C.R.; Klapper, V.; Wybouw, N.; Radford, T.; Van Leeuwen, T.; Chruszcz, M.;  2017
Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

2017
Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines

Cilla García, Diego AugustoGarcía Pastor, MaríaMartínez Soria, María TeresaSanz Asensio, Jesús; Noguerol-Pato R.; Fernández-Cruz T.; Sieiro-Sampedro T.; González-Barreiro C.; Cancho-Grande B.; Simal-Gándara J.;  2016
Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

Martínez Lapuente, Leticia Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén; Apolinar-Valiente, R.; Pérez-Magariño, Silvia; Williams, P.; Doco, T.;  2016
Use of Visible and Short-Wave Near-Infrared Hyperspectral Imaging to Fingerprint Anthocyanins in Intact Grape Berries

Diago Santamaría, María PazTardáguila Laso, Javier; Fernandes, A.M.; Melo-Pinto, P.;  2016
Environmental Factors Correlated with the Metabolite Profile of Vitis vinifera cv. Pinot Noir Berry Skins along a European Latitudinal Gradient

Castillo Alonso, María Angeles delMonforte López, LauraMartínez Abaigar, JavierNúñez Olivera, Encarnación; Castagna, A.; Csepregi, K.; Hideg, E.; Jakab, G.; Jansen, M.A.K.; Jug, T.; Soriano, G; LLorens, L; Matai, A; Martínez Lüscher, J; Neugart, S; Olejnichova, J; Ranieri, A; Schödl Hummer, K; Schreiner, M; Teszlák, P; Tittmann, S; Urban, O; Verdaguer, D; Zipoli, G;  2016
Simplified method for the Screening of technological maturity of red grape and the total phenolic compounds of red grape skin: Application of the characteristic vector method to near-infrared spectra

Echávarri Granado, José FedericoAyala Zurbano, Fernando; HERNANDEZ HIERRO, J.M.; RODRIGUEZ PULIDO, F.J.; NOGALES-BUENO, J.; HEREDIA, F.J.;  2015
Oxygen consumption by red wines. Part I: Consumption rates, relationship with chemical composition, and role of SO2

Fernández Zurbano, Purificación; FERREIRA GONZÁLEZ, VICENTE; BUENO FERNÁNDEZ, MÓNICA; UGLIANO, MAURIZIO; CARRASCÓN, VANESA;  2015
Oxygen consumption by red wines. Part II: Differential effects on color and chemical composition caused by oxygen taken in different sulfur dioxide-related oxidation contexts.

Fernández Zurbano, Purificación; CARRASCÓN, VANESA; FERREIRA GONZÁLEZ, VICENTE; BUENO FERNÁNDEZ, MÓNICA;  2015
Methyl jasmonate foliar application to tempranillo vineyard improved grape and wine phenolic content

Portu Reinares, JavierSantamaría Aquilué, María PilarLópez Alfaro, IsabelGarde Cerdán, Teresa; Lopez, R.;  2015
Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: Application of the characteristic vector method to near-infrared spectra

Ayala Zurbano, FernandoEchávarri Granado, José Federico; Nogales-Bueno, J.; Hernandez-Hierro, J.M.; Rodriguez-Pulido, F.J.; Heredia, F.J.;  2015
Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

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Martínez Lapuente, Leticia Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén; Perez-Magarino, S.; Bueno-Herrera, M.; Ortega-Heras, M.;  2015
Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts

Fernández Zurbano, PurificaciónBueno Fernández, Mónica; Carrascon, V.; Ferreira, V.;  2015
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2

Fernández Zurbano, Purificación; Ferreira, V.; Carrascon, V.; Bueno, M.; Ugliano, M.;  2015
Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels

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Fernández Zurbano, Purificación; CULLERÉ, LAURA; Franco-Luesma, ERNESTO; BUENO, MONICA; FERREIRA GONZÁLEZ, VICENTE;  2014
Key changes in wine aroma active compounds during bottle storage of spanish red wines under different oxygen levels.

Fernández Zurbano, Purificación; FRANCO LUESMA, ERNESTO; BUENO FERNÁNDEZ, MÓNICA; CULLERÉ VAREA, LAURA; FERREIRA GONZÁLEZ, VICENTE;  2014
Relationships among gene expression and anthocyanin composition of malbec grapevine clones

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Ibáñez Marcos, JavierMartínez Zapater, José Miguel; Munoz C.; Gomez-Talquenca S.; Chialva C.; Pena-Neira A.; Lijavetzky D.;  2014
Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines

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Avizcuri Inac, José MiguelGonzalo Diago, AnaSanz Asensio, JesúsMartínez Soria, María TeresaLópez Alonso, MiguelDizy Soto, Marta María InésEchávarri Granado, José FedericoVaquero Fernández, LuisFernández Zurbano, Purificación 2013
Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition

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Gonzalo Diago, AnaDizy Soto, Marta María InésFernández Zurbano, Purificación 2013