Publicacións nas que colabora con Raquel Noguerol Pato (18)

2016

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

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 6, pp. 1344-1354

2015

  1. Caracterización del perfil aromático en función de la posición de las uvas en el racimo y de la aplicación de fungicidas

    Caracterización del perfil aromático en función de la posición de las uvas en el racimo y de la aplicación de fungicidas

  2. 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. Effect on the aroma profile of graciano and tempranillo red wines of the application of two antifungal treatments onto vines

    Molecules, Vol. 19, Núm. 8, pp. 12173-12193

  2. 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

  3. Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

    Food Chemistry, Vol. 146, pp. 234-241

  4. Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification

    Food Chemistry, Vol. 145, pp. 1021-1030

2013

  1. 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

  2. Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification

    Food Analytical Methods, Vol. 6, Núm. 1, pp. 289-300

2012

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

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

  2. Aroma potential of Brancellao grapes from different cluster positions

    Food Chemistry, Vol. 132, Núm. 1, pp. 112-124

  3. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

    Food Chemistry, Vol. 134, Núm. 4, pp. 2313-2325

  4. Changes of the sensorial attributes of white wines with the application of new anti-mildew fungicides under critical agricultural practices

    Food Chemistry, Vol. 130, Núm. 1, pp. 139-146

  5. 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

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

2009

  1. Efecto de nuevos fungicidas en la composición aromática de vinos blancos Godello

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

  2. Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

    Food Chemistry, Vol. 117, Núm. 3, pp. 473-484