Publications by the researcher in collaboration with BEATRIZ CANCHO GRANDE (25)

2023

  1. Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

    Food Chemistry, Vol. 403

2021

  1. Applicability of an in-vitro digestion model to assess the bioaccessibility of phenolic compounds from olive-related products

    Molecules, Vol. 26, Núm. 21

2020

  1. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

    Food Research International, Vol. 130

2019

  1. Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines

    Food Control, Vol. 98, pp. 412-423

  2. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

    Food Chemistry, Vol. 300

  3. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

    Food Research International, Vol. 126

2018

  1. Fungicide residues affect the sensory properties and flavonoid composition of red wine

    Journal of Food Composition and Analysis, Vol. 66, pp. 185-192

2015

  1. A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 6, pp. 839-863

  2. Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 8, pp. 1053-1073

  3. The measure and control of effects of botryticides on phenolic profile and color quality of red wines

    Food Control, Vol. 50, pp. 942-948

  4. Wine Aroma Compounds in Grapes: A Critical Review

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 2, pp. 202-218

2014

  1. Effect of two anti-fungal treatments (Metrafenone and boscalid plus kresoxim-methyl) applied to vines on the color and phenol profile of different red wines

    Molecules, Vol. 19, Núm. 6, pp. 8093-8111

2011

  1. A review on the fate of pesticides during the processes within the food-production Chain

    Critical Reviews in Food Science and Nutrition, Vol. 51, Núm. 2, pp. 99-114

  2. Influence of new fungicides - metiram and pyraclostrobin - on Saccharomyces cerevisiae yeast growth and alcohol fermentation course for wine production

    CyTA: Journal of food, Vol. 9, Núm. 4, pp. 329-334

2008

  1. Determination of 23 pesticide residues in leafy vegetables using gas chromatography-ion trap mass spectrometry and analyte protectants

    Journal of Chromatography A, Vol. 1196-1197, Núm. 1-2, pp. 100-109

  2. Occurrence of fungicide and insecticide residues in trade samples of leafy vegetables

    Food Chemistry, Vol. 107, Núm. 3, pp. 1342-1347

2006

  1. Simultaneous determination of the herbicides diquat and paraquat in water

    Journal of Chromatographic Science, Vol. 44, Núm. 9, pp. 539-542

  2. The dissipation rates of cyprodinil, fludioxonil, procymidone and vinclozoline during storage of grape juice

    Food Control, Vol. 17, Núm. 12, pp. 1012-1017

2005

  1. Occurrence of organochlorine pesticides in stream sediments from an industrial area

    Archives of Environmental Contamination and Toxicology, Vol. 48, Núm. 3, pp. 296-302

  2. Variation in concentrations of the fungicides tebuconazole and dichlofluanid following successive applications to greenhouse-grown lettuces

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 11, pp. 4471-4475