Lista de obras - Mar Vilanova - Dominio Público Uruguay

Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes

artículo científico publicado en 2019

Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

artículo científico publicado en 2013

Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño

scientific article published on 22 November 2018

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.

artículo científico publicado en 2007

Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages ⬇️

artículo científico publicado el 7 de noviembre de 2011

Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

scientific article published on 15 August 2006

Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles

artículo científico publicado en 2016

Early leaf removal impact on volatile composition of Tempranillo wines

article

Effect of Deficit Irrigation on Yield Components and Chemical Composition of Albariño Grapes Grown in Galicia, NW Spain

artículo científico publicado en 2022

Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.

artículo científico publicado en 2017

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

article

Grape VOCs Response to Postharvest Short-Term Ozone Treatments

artículo científico publicado en 2018

Heterologous expression of the Saccharomyces cerevisiae PGU1 gene in Schizosaccharomyces pombe yields an enzyme with more desirable properties for the food industry

artículo científico publicado en 2003

Influence of water regime on yield components, must composition and wine volatile compounds of<i>Vitis vinifera</i>cv. Verdejo

artículo científico publicado en 2018

On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile composition

artículo científico publicado en 2018

Ozone Improves the Aromatic Fingerprint of White Grapes

artículo científico publicado en 2017

Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile

artículo científico publicado en 2020

The combined effect of water status and crop level on Tempranillo wine volatiles.

artículo científico publicado en 2016

Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations

artículo científico publicado en 2000

Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening

artículo científico publicado en 2016

Variability in chemical composition of Vitis vinifera cv Mencía from different geographic areas and vintages in Ribeira Sacra (NW Spain).

artículo científico publicado en 2014

Varietal differences among the flavonoid profiles of white grape cultivars studied by high-performance liquid chromatography

scientific article published on 01 July 2007

Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.

artículo científico publicado en 2012

Lista de obras de Mar Vilanova

Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes

Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.

Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages ⬇️

Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles

Early leaf removal impact on volatile composition of Tempranillo wines

Effect of Deficit Irrigation on Yield Components and Chemical Composition of Albariño Grapes Grown in Galicia, NW Spain

Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

Grape VOCs Response to Postharvest Short-Term Ozone Treatments

Heterologous expression of the Saccharomyces cerevisiae PGU1 gene in Schizosaccharomyces pombe yields an enzyme with more desirable properties for the food industry

Influence of water regime on yield components, must composition and wine volatile compounds of<i>Vitis vinifera</i>cv. Verdejo

On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile composition

Ozone Improves the Aromatic Fingerprint of White Grapes

Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile

The combined effect of water status and crop level on Tempranillo wine volatiles.

Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations

Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening

Variability in chemical composition of Vitis vinifera cv Mencía from different geographic areas and vintages in Ribeira Sacra (NW Spain).

Varietal differences among the flavonoid profiles of white grape cultivars studied by high-performance liquid chromatography

Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.

Water Management Using Drones and Satellites in Agriculture