关注
Teresa Garde-Cerdan
Teresa Garde-Cerdan
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (ICVV)
在 icvv.es 的电子邮件经过验证 - 首页
标题
引用次数
引用次数
年份
Review of quality factors on wine ageing in oak barrels
T Garde-Cerdán, C Ancín-Azpilicueta
Trends in Food Science & Technology 17 (8), 438-447, 2006
2772006
Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation
T Garde-Cerdán, C Ancín-Azpilicueta
LWT-Food Science and Technology 41 (3), 501-510, 2008
2682008
Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice
T Garde-Cerdán, M Arias-Gil, AR Marsellés-Fontanet, C Ancín-Azpilicueta, ...
Food Control 18 (5), 473-479, 2007
1802007
Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract
J Portu, R López, E Baroja, P Santamaría, T Garde-Cerdán
Food Chemistry 201, 213-221, 2016
1772016
Volatile composition of aged wine in used barrels of French oak and of American oak
TG Cerdán, SR Mozaz, CA Azpilicueta
Food research international 35 (7), 603-610, 2002
1662002
Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers
T Garde-Cerdán, R López, J Portu, L González-Arenzana, I López-Alfaro, ...
Food chemistry 163, 136-141, 2014
1542014
Accumulation of volatile compounds during ageing of two red wines with different composition
TG Cerdán, DT Goñi, CA Azpilicueta
Journal of Food Engineering 65 (3), 349-356, 2004
1352004
Methyl jasmonate foliar application to Tempranillo vineyard improved grape and wine phenolic content
J Portu, P Santamaría, I López-Alfaro, R López, T Garde-Cerdán
Journal of agricultural and food chemistry 63 (8), 2328-2337, 2015
1272015
Study of the evolution of nitrogen compounds during grape ripening. Application to differentiate grape varieties and cultivated systems
T Garde-Cerdan, C Lorenzo, JF Lara, F Pardo, C Ancin-Azpilicueta, ...
Journal of agricultural and food chemistry 57 (6), 2410-2419, 2009
1212009
Effect of oak barrel type on the volatile composition of wine: Storage time optimization
TG Cerdán, C Ancín-Azpilicueta
LWT-Food Science and Technology 39 (3), 199-205, 2006
1112006
Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation
M Arias-Gil, T Garde-Cerdán, C Ancín-Azpilicueta
Food Chemistry 103 (4), 1312-1318, 2007
1082007
Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations
T Garde-Cerdán, C Ancín-Azpilicueta
European Food Research and Technology 222, 15-25, 2006
982006
Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea
J Portu, I López-Alfaro, S Gómez-Alonso, R López, T Garde-Cerdán
Food chemistry 180, 171-180, 2015
962015
Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers
T Garde-Cerdán, P Santamaría, P Rubio-Bretón, L González-Arenzana, ...
LWT-Food Science and Technology 60 (2), 684-689, 2015
932015
A review of the use of biostimulants in the vineyard for improved grape and wine quality: Effects on prevention of grapevine diseases
G Gutiérrez‐Gamboa, G Romanazzi, T Garde‐Cerdán, EP Pérez‐Álvarez
Journal of the Science of Food and Agriculture 99 (3), 1001-1009, 2019
902019
Classification of wines according to several factors by ICP-MS multi-element analysis
EP Pérez-Álvarez, R García, P Barrulas, C Dias, MJ Cabrita, ...
Food chemistry 270, 273-280, 2019
892019
Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands
D Torrea, P Fraile, T Garde, C Ancı́n
Food Control 14 (8), 565-571, 2003
892003
Determination of free amino acids and ammonium ion in saffron (Crocus sativus L.) from different geographical origins
CP Del Campo, T Garde-Cerdán, AM Sánchez, L Maggi, M Carmona, ...
Food Chemistry 114 (4), 1542-1548, 2009
842009
Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock
G Gutiérrez-Gamboa, M Carrasco-Quiroz, AM Martínez-Gil, ...
Food Research International 105, 344-352, 2018
822018
Advancement in analytical techniques for the extraction of grape and wine volatile compounds
S Marín-San Román, P Rubio-Bretón, EP Pérez-Álvarez, T Garde-Cerdán
Food Research International 137, 109712, 2020
812020
系统目前无法执行此操作,请稍后再试。
文章 1–20