Lista de obras - M Rosario Salinas - Dominio Público Uruguay

A new approach to saffron aroma.

artículo científico publicado en 2007

Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone.

artículo científico publicado en 2015

Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification.

artículo científico publicado en 2011

Analysis of wine primary aroma compounds by stir bar sorptive extraction.

artículo científico publicado en 2006

Anthocyanin composition of the fruit of Coriaria myrtifolia L.

artículo científico publicado en 2002

Comparison of stir bar sorptive extraction and solid-phase microextraction to determine halophenols and haloanisoles by gas chromatography-ion trap tandem mass spectrometry.

artículo científico publicado en 2007

Development and validation of an HPLC-DAD method for determination of oleuropein and other bioactive compounds, in olive leaf by-products

artículo científico publicado en 2020

Effect of Oak Extract Application to Verdejo Grapevines on Grape and Wine Aroma

scientific article published on 11 March 2011

Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction

Effect of pesticide residues on the aromatic composition of red wines

artículo científico publicado en 1999

Effect of red grapes co-winemaking in polyphenols and color of wines.

artículo científico publicado en 2005

Effect of vine foliar treatments on the varietal aroma of Monastrell wines

scientific article published on 09 May 2014

Generation of Saffron Volatiles by Thermal Carotenoid Degradation

artículo científico publicado en 2006

Influence of oak wood on the aromatic composition and quality of wines with different tannin contents.

artículo científico publicado en 2002

Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation.

artículo científico publicado en 2014

Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines

artículo científico publicado en 2005

Study of the Evolution of Nitrogen Compounds during Grape Ripening. Application to Differentiate Grape Varieties and Cultivated Systems

artículo científico publicado en 2009

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

Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol.

artículo científico publicado en 2008

Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions and evolution

scientific article published on 03 October 2011

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