NOELIA BRIZ CID-rekin lankidetzan egindako argitalpenak (15)

2021

  1. Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

    European Food Research and Technology, Vol. 247, Núm. 4, pp. 947-960

2020

  1. Influence of tetraconazole on the proteome profile of Saccharomyces cerevisiae Lalvin T73™ strain

    Journal of Proteomics, Vol. 227

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

    Food Research International, Vol. 130

  3. The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism

    Food Microbiology, Vol. 92

2019

  1. Dissipation of three fungicides and their effects on anthocyanins and color of monastrell red wines

    International Journal of Molecular Sciences, Vol. 20, Núm. 6

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

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

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

    Food Research International, Vol. 126

2018

  1. Can iprovalicarb, mepanipyrim and tetraconazole modify the proteomicprofile of Lalvin T73™ yeasts?

    Abstracts Book: International Congress on Grapevine and Wine Sciences

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

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

  3. Impact of mepanipyrim and tetraconazole commercial formulations on theproteomic expression of Lalvin T73™ in synthetic must

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  4. 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

2016

  1. Proteome changes in Garnacha Tintorera red grapes during post-harvest drying

    LWT - Food Science and Technology, Vol. 69, pp. 608-613

2015

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

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

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

  2. Thermodynamics of sodium dodecyl sulphate-salicylic acid based micellar systems and their potential use in fruits postharvest

    Food Chemistry, Vol. 151, pp. 358-363