Thais Sieiro Sampedro-rekin lankidetzan egindako argitalpenak (9)

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

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. Analysis of the growth behaviour of three varieties of Saccharomyces cerevisiae in a synthetic must with different nitrogen conditions

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  2. Influence of Mepanipyrim and Tetraconazole on the byosinthesis of volatile compounds through the phenylalanine Ehrlich pathway

    Abstracts Book: International Congress on Grapevine and Wine Sciences

2015

  1. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines

    Food Research International, Vol. 71, pp. 108-117

2014

  1. Erratum: Effect on the Aroma profile of Graciano and Tempranillo red wines of the application of two Antifungal treatments onto vines (Molecules (2014) 19 (12173-12193))

    Molecules