Publicacións (11) Publicacións de CARMEN GONZALEZ BARREIRO

filter_list Horticulture

2019

  1. Corrigendum to “Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds” (Scientia Horticulturae (2018) 232 (269–279), (S0304423818300219), (10.1016/j.scienta.2018.01.015))

    Scientia Horticulturae

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

  2. Wine Aroma Compounds in Grapes: A Critical Review

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

2013

  1. Aroma biogenesis and distribution between olive pulps and seeds with identification of aroma trends among cultivars

    Food Chemistry, Vol. 141, Núm. 1, pp. 637-643

  2. Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

    Food Chemistry, Vol. 139, Núm. 1-4, pp. 1052-1061

2012

  1. Active odorants in Mouratón grapes from shoulders and tips into the bunch

    Food Chemistry, Vol. 133, Núm. 4, pp. 1362-1372

  2. Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties

    Food Chemistry, Vol. 135, Núm. 4, pp. 2771-2782

  3. Impact of phytosanitary treatments with fungicides (cyazofamid, famoxadone, mandipropamid and valifenalate) on aroma compounds of Godello white wines

    Food Chemistry, Vol. 131, Núm. 3, pp. 826-836

2011

  1. Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines

    Food Research International, Vol. 44, Núm. 1, pp. 397-403

  2. Influence of tebuconazole residues on the aroma composition of Mencía red wines

    Food Chemistry, Vol. 124, Núm. 4, pp. 1525-1532

  3. Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS

    Food Chemistry, Vol. 129, Núm. 3, pp. 890-898