27 results on '"Rubio-Bretón, Pilar"'
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2. Nanoparticles doped with methyl jasmonate: Foliar application to Monastrell vines under two watering regimes. An alternative to improve the grape volatile composition?
3. Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds
4. Agronomic Application of Nanoparticles: Effects of Methyl Jasmonate on Grape Phenolic Compounds of Monastrell Vines Under Two Watering Regimes
5. Optimization of stir bar sorptive extraction (SBSE) and multi-stir bar sorptive extraction (mSBSE) to improve must volatile compounds extraction
6. Application of Methyl Jasmonate and Methyl Jasmonate + Urea in Tempranillo Vines: Influence on Grape Phenolic Compounds
7. Wine Aging and Spoilage
8. Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines
9. Optimization of thin film-microextraction (TF-SPME) method in order to determine musts volatile compounds
10. Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition
11. Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains
12. Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety
13. Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions
14. Nanotechnology: recent advances in viticulture and enology
15. Pre-fermentative maceration with SO2 enhanced the must aromatic composition
16. Advancement in analytical techniques for the extraction of grape and wine volatile compounds
17. Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
18. Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons
19. Phenolic composition of Tempranillo Blanco ( Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application
20. Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives
21. Foliar application of methyl jasmonate to Graciano and Tempranillo vines: effects on grape amino acid content during two consecutive vintages
22. Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood
23. Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines
24. Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons
25. Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages
26. Use of different waste waters from the leachate of the mushroom production process as foliar fertilizers: Effects on grape amino acids concentration
27. Influencia del terroir en el perfil aromático de Tempranillo Blanco en la D.O.Ca. Rioja
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