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Analysis of saffron volatile fraction by TD–GC–MS and e-nose

article

Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds

article by Ana M. Martínez-Gil et al published June 2012 in Food Chemistry

Changes in saffron volatile profile according to its storage time

Complementary effect of Cabernet Sauvignon on Monastrell wines

article by Candida Lorenzo et al published February 2008 in Journal of Food Composition and Analysis

Differentiation of co-winemaking wines by their aroma composition

article

Effect of post-pruning vine-shoots storage on the evolution of high-value compounds

scholarly article in Industrial Crops and Products, vol. 109, December 2017

Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines

artículo científico publicado en 2008

Effects of Agronomic Practices on Volatile Composition of L. Essential Oils

Generation of Saffron Volatiles by Thermal Carotenoid Degradation

artículo científico publicado en 2006

Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins

scholarly article by Manuel Carmona et al published January 2007 in Food Chemistry

Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines

article

Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants

artículo científico publicado en 2012

Non-destructive method to determine halophenols and haloanisoles in cork stoppers by headspace sorptive extraction

artículo científico publicado en 2006

Oenological Applications of Winemaking By-Products

Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines

artículo científico publicado en 2012

Reuse of Vine-Shoots Wastes for Agricultural Purposes

article published in 2017

Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening

artículo científico publicado en 2004

The Microvine, A Plant Model to Study the Effect of Vine-Shoot Extract on the Accumulation of Glycosylated Aroma Precursors in Grapes.

artículo científico publicado en 2017

Toasted vine-shoot chips as enological additive

scholarly article by Cristina Cebrián-Tarancón et al published October 2018 in Food Chemistry

Vine-Shoot Waste Aqueous Extracts for Re-use in Agriculture Obtained by Different Extraction Techniques: Phenolic, Volatile, and Mineral Compounds

artículo científico publicado en 2014

Winemaking with vine-shoots. Modulating the composition of wines by using their own resources

artículo científico publicado en 2019

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