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Items: 44

1.

Riboflavin applications to grapevine leaves and berries blue-light post-harvest treatments modifies grape anthocyanins and amino acids contents.

Pérez-Álvarez EP, Ruiz-González R, Nonell S, Garde-Cerdán T.

Food Res Int. 2019 Aug;122:479-486. doi: 10.1016/j.foodres.2019.05.007. Epub 2019 May 6.

PMID:
31229103
2.

Anthocyanin composition of grapes from three different soil types in cv. Tempranillo A.O.C. Rioja vineyards.

Pérez-Álvarez EP, Martínez-Vidaurre JM, Garde-Cerdán T.

J Sci Food Agric. 2019 Aug 15;99(10):4833-4841. doi: 10.1002/jsfa.9741. Epub 2019 May 14.

PMID:
30977148
3.

Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening.

Fernández-Novales J, Garde-Cerdán T, Tardáguila J, Gutiérrez-Gamboa G, Pérez-Álvarez EP, Diago MP.

Talanta. 2019 Jul 1;199:244-253. doi: 10.1016/j.talanta.2019.02.037. Epub 2019 Feb 8.

PMID:
30952253
4.

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.

Gutiérrez-Gamboa G, Gómez-Plaza E, Bautista-Ortín AB, Garde-Cerdán T, Moreno-Simunovic Y, Martínez-Gil AM.

J Sci Food Agric. 2019 Apr;99(6):2846-2854. doi: 10.1002/jsfa.9496. Epub 2019 Jan 7.

PMID:
30447086
5.

A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases.

Gutiérrez-Gamboa G, Romanazzi G, Garde-Cerdán T, Pérez-Álvarez EP.

J Sci Food Agric. 2019 Feb;99(3):1001-1009. doi: 10.1002/jsfa.9353. Epub 2018 Oct 26. Review.

PMID:
30198154
6.

Classification of wines according to several factors by ICP-MS multi-element analysis.

Pérez-Álvarez EP, Garcia R, Barrulas P, Dias C, Cabrita MJ, Garde-Cerdán T.

Food Chem. 2019 Jan 1;270:273-280. doi: 10.1016/j.foodchem.2018.07.087. Epub 2018 Jul 20.

PMID:
30174046
7.

Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages.

Garde-Cerdán T, Gutiérrez-Gamboa G, Baroja E, Rubio-Bretón P, Pérez-Álvarez EP.

Food Res Int. 2018 Oct;112:274-283. doi: 10.1016/j.foodres.2018.06.048. Epub 2018 Jun 21.

PMID:
30131138
8.

Effects on chlorophyll and carotenoid contents in different grape varieties (Vitis vinifera L.) after nitrogen and elicitor foliar applications to the vineyard.

Gutiérrez-Gamboa G, Marín-San Román S, Jofré V, Rubio-Bretón P, Pérez-Álvarez EP, Garde-Cerdán T.

Food Chem. 2018 Dec 15;269:380-386. doi: 10.1016/j.foodchem.2018.07.019. Epub 2018 Jul 3.

PMID:
30100449
9.

Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock.

Gutiérrez-Gamboa G, Carrasco-Quiroz M, Martínez-Gil AM, Pérez-Álvarez EP, Garde-Cerdán T, Moreno-Simunovic Y.

Food Res Int. 2018 Mar;105:344-352. doi: 10.1016/j.foodres.2017.11.021. Epub 2017 Nov 21.

PMID:
29433223
10.

Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.

Gutiérrez-Gamboa G, Garde-Cerdán T, Carrasco-Quiroz M, Pérez-Álvarez EP, Martínez-Gil AM, Del Alamo-Sanza M, Moreno-Simunovic Y.

J Sci Food Agric. 2018 Aug;98(11):4268-4278. doi: 10.1002/jsfa.8949. Epub 2018 Mar 25.

PMID:
29424428
11.

Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation.

González-Arenzana L, López-Alfaro I, Garde-Cerdán T, Portu J, López R, Santamaría P.

Int J Food Microbiol. 2018 Mar 23;269:19-26. doi: 10.1016/j.ijfoodmicro.2018.01.008. Epub 2018 Jan 9.

PMID:
29358132
12.

Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages.

Garde-Cerdán T, Gutiérrez-Gamboa G, Portu J, Fernández-Fernández JI, Gil-Muñoz R.

Food Res Int. 2017 Dec;102:451-457. doi: 10.1016/j.foodres.2017.09.023. Epub 2017 Sep 9.

PMID:
29195972
13.

Effects of a combination of elicitation and precursor feeding on grape amino acid composition through foliar applications to Garnacha vineyard.

Gutiérrez-Gamboa G, Portu J, López R, Santamaría P, Garde-Cerdán T.

Food Chem. 2018 Apr 1;244:159-163. doi: 10.1016/j.foodchem.2017.10.067. Epub 2017 Oct 12.

PMID:
29120764
14.

Elicitor and nitrogen applications to Garnacha, Graciano and Tempranillo vines: effect on grape amino acid composition.

Gutiérrez-Gamboa G, Portu J, López R, Santamaría P, Garde-Cerdán T.

J Sci Food Agric. 2018 Apr;98(6):2341-2349. doi: 10.1002/jsfa.8725. Epub 2017 Nov 14.

PMID:
28991367
15.

Influence of foliar riboflavin applications to vineyard on grape amino acid content.

González-Santamaría R, Ruiz-González R, Nonell S, Garde-Cerdán T, Pérez-Álvarez EP.

Food Chem. 2018 Feb 1;240:601-606. doi: 10.1016/j.foodchem.2017.07.115. Epub 2017 Jul 25.

PMID:
28946318
16.

Evaluation of Grenache, Graciano and Tempranillo grape stilbene content after field applications of elicitors and nitrogen compounds.

Portu J, López R, Ewald P, Santamaría P, Winterhalter P, Garde-Cerdán T.

J Sci Food Agric. 2018 Mar;98(5):1856-1862. doi: 10.1002/jsfa.8662. Epub 2017 Oct 12.

PMID:
28885695
17.

Effects on grape amino acid concentration through foliar application of three different elicitors.

Gutiérrez-Gamboa G, Portu J, Santamaría P, López R, Garde-Cerdán T.

Food Res Int. 2017 Sep;99(Pt 1):688-692. doi: 10.1016/j.foodres.2017.06.022. Epub 2017 Jun 22.

PMID:
28784532
18.

The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine.

Lorenzo C, Bordiga M, Pérez-Álvarez EP, Travaglia F, Arlorio M, Salinas MR, Coïsson JD, Garde-Cerdán T.

Food Res Int. 2017 Sep;99(Pt 1):328-335. doi: 10.1016/j.foodres.2017.05.016. Epub 2017 May 22.

PMID:
28784490
19.

Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content.

Portu J, López R, Santamaría P, Garde-Cerdán T.

Food Chem. 2017 Dec 15;237:416-422. doi: 10.1016/j.foodchem.2017.05.126. Epub 2017 May 25.

PMID:
28764015
20.

Chitosan and Laminarin as Alternatives to Copper for Plasmopara viticola Control: Effect on Grape Amino Acid.

Garde-Cerdán T, Mancini V, Carrasco-Quiroz M, Servili A, Gutiérrez-Gamboa G, Foglia R, Pérez-Álvarez EP, Romanazzi G.

J Agric Food Chem. 2017 Aug 30;65(34):7379-7386. doi: 10.1021/acs.jafc.7b02352. Epub 2017 Aug 21.

PMID:
28759217
21.

Elicitors used as a tool to increase stilbenes in grapes and wines.

Gil-Muñoz R, Fernández-Fernández JI, Crespo-Villegas O, Garde-Cerdán T.

Food Res Int. 2017 Aug;98:34-39. doi: 10.1016/j.foodres.2016.11.035. Epub 2016 Dec 22.

PMID:
28610730
22.

Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile.

Martínez-Gil AM, Gutiérrez-Gamboa G, Garde-Cerdán T, Pérez-Álvarez EP, Moreno-Simunovic Y.

J Sci Food Agric. 2018 Jan;98(1):274-282. doi: 10.1002/jsfa.8468. Epub 2017 Jul 24.

PMID:
28585244
23.

Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content.

Gutiérrez-Gamboa G, Garde-Cerdán T, Portu J, Moreno-Simunovic Y, Martínez-Gil AM.

Food Res Int. 2017 Jun;96:46-53. doi: 10.1016/j.foodres.2017.03.025. Epub 2017 Mar 12.

PMID:
28528107
24.

Influence on wine biogenic amine composition of modifications to soil N availability and grapevine N by cover crops.

Pérez-Álvarez EP, Garde-Cerdán T, Cabrita MJ, García-Escudero E, Peregrina F.

J Sci Food Agric. 2017 Nov;97(14):4800-4806. doi: 10.1002/jsfa.8349. Epub 2017 May 15.

PMID:
28374454
25.

Phenylalanine and urea foliar application: Effect on grape and must microbiota.

González-Arenzana L, Portu J, López R, Garijo P, Garde-Cerdán T, López-Alfaro I.

Int J Food Microbiol. 2017 Mar 20;245:88-97. doi: 10.1016/j.ijfoodmicro.2017.01.017. Epub 2017 Jan 26.

PMID:
28157582
26.

Effect of two doses of urea foliar application on leaves and grape nitrogen composition during two vintages.

Pérez-Álvarez EP, Garde-Cerdán T, García-Escudero E, Martínez-Vidaurre JM.

J Sci Food Agric. 2017 Jun;97(8):2524-2532. doi: 10.1002/jsfa.8069. Epub 2016 Nov 3.

PMID:
27704545
27.

Effect of methyl jasmonate application to grapevine leaves on grape amino acid content.

Garde-Cerdán T, Portu J, López R, Santamaría P.

Food Chem. 2016 Jul 15;203:536-539. doi: 10.1016/j.foodchem.2016.02.049. Epub 2016 Feb 9.

PMID:
26948648
28.

Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract.

Portu J, López R, Baroja E, Santamaría P, Garde-Cerdán T.

Food Chem. 2016 Jun 15;201:213-21. doi: 10.1016/j.foodchem.2016.01.086. Epub 2016 Jan 21.

PMID:
26868568
29.

Grapevine-shoot stilbene extract as a preservative in red wine.

Raposo R, Ruiz-Moreno MJ, Garde-Cerdán T, Puertas B, Moreno-Rojas JM, Gonzalo-Diago A, Guerrero R, Ortíz V, Cantos-Villar E.

Food Chem. 2016 Apr 15;197 Pt B:1102-11. doi: 10.1016/j.foodchem.2015.11.102. Epub 2015 Nov 26.

PMID:
26675846
30.

Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration.

Bordiga M, Lorenzo C, Pardo F, Salinas MR, Travaglia F, Arlorio M, Coïsson JD, Garde-Cerdán T.

Food Chem. 2016 Apr 15;197 Pt B:1038-45. doi: 10.1016/j.foodchem.2015.11.112. Epub 2015 Nov 26.

PMID:
26675839
31.

Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content.

Sánchez-Gómez R, Garde-Cerdán T, Zalacain A, Garcia R, Cabrita MJ, Salinas MR.

Food Chem. 2016 Apr 15;197(Pt A):132-40. doi: 10.1016/j.foodchem.2015.10.034. Epub 2015 Oct 22.

PMID:
26616933
32.

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.

Raposo R, Ruiz-Moreno MJ, Garde-Cerdán T, Puertas B, Moreno-Rojas JM, Gonzalo-Diago A, Guerrero RF, Ortiz V, Cantos-Villar E.

Food Chem. 2016 Feb 1;192:25-33. doi: 10.1016/j.foodchem.2015.06.085. Epub 2015 Jun 27.

PMID:
26304316
33.

Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea.

Portu J, López-Alfaro I, Gómez-Alonso S, López R, Garde-Cerdán T.

Food Chem. 2015 Aug 1;180:171-180. doi: 10.1016/j.foodchem.2015.02.042. Epub 2015 Feb 16.

PMID:
25766815
34.

Phenylalanine and urea foliar applications to grapevine: effect on wine phenolic content.

Portu J, González-Arenzana L, Hermosín-Gutiérrez I, Santamaría P, Garde-Cerdán T.

Food Chem. 2015 Aug 1;180:55-63. doi: 10.1016/j.foodchem.2015.02.008. Epub 2015 Feb 11.

PMID:
25766801
35.

Methyl jasmonate foliar application to Tempranillo vineyard improved grape and wine phenolic content.

Portu J, Santamaría P, López-Alfaro I, López R, Garde-Cerdán T.

J Agric Food Chem. 2015 Mar 4;63(8):2328-37. doi: 10.1021/jf5060672. Epub 2015 Feb 23.

PMID:
25672964
36.

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

Oliva J, Martínez-Gil AM, Lorenzo C, Cámara MA, Salinas MR, Barba A, Garde-Cerdán T.

Food Chem. 2015 Mar 1;170:401-6. doi: 10.1016/j.foodchem.2014.08.056. Epub 2014 Aug 30.

PMID:
25306363
37.

Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers.

Garde-Cerdán T, López R, Portu J, González-Arenzana L, López-Alfaro I, Santamaría P.

Food Chem. 2014 Nov 15;163:136-41. doi: 10.1016/j.foodchem.2014.04.101. Epub 2014 May 9.

PMID:
24912708
38.

Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strains.

González-Arenzana L, López R, Portu J, Santamaría P, Garde-Cerdán T, López-Alfaro I.

J Biosci Bioeng. 2014 Sep;118(3):272-6. doi: 10.1016/j.jbiosc.2014.02.013. Epub 2014 Mar 26.

PMID:
24680282
39.

Pulsed electric field treatment enhanced stilbene content in Graciano, Tempranillo and Grenache grape varieties.

López-Alfaro I, González-Arenzana L, López N, Santamaría P, López R, Garde-Cerdán T.

Food Chem. 2013 Dec 15;141(4):3759-65. doi: 10.1016/j.foodchem.2013.06.082. Epub 2013 Jun 27.

PMID:
23993546
40.

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

Salinas MR, de la Hoz KS, Zalacain A, Lara JF, Garde-Cerdán T.

Talanta. 2012 Jan 30;89:396-400. doi: 10.1016/j.talanta.2011.12.050. Epub 2011 Dec 23.

PMID:
22284508
41.

Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: influence of nitrogen compounds and grape variety.

Martínez-Gil AM, Garde-Cerdán T, Lorenzo C, Lara JF, Pardo F, Salinas MR.

J Food Sci. 2012 Jan;77(1):C71-9. doi: 10.1111/j.1750-3841.2011.02441.x. Epub 2011 Nov 1.

PMID:
22260103
42.

Effect of oak extract application to Verdejo grapevines on grape and wine aroma.

Martínez-Gil AM, Garde-Cerdán T, Martínez L, Alonso GL, Salinas MR.

J Agric Food Chem. 2011 Apr 13;59(7):3253-63. doi: 10.1021/jf104178c. Epub 2011 Mar 11.

PMID:
21395258
43.

SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts.

Mauriello G, Capece A, D'Auria M, Garde-Cerdán T, Romano P.

Food Microbiol. 2009 May;26(3):246-52. doi: 10.1016/j.fm.2009.01.003. Epub 2009 Jan 20.

PMID:
19269564
44.

Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.

Garde-Cerdán T, Lorenzo C, Lara JF, Pardo F, Ancín-Azpilicueta C, Salinas MR.

J Agric Food Chem. 2009 Mar 25;57(6):2410-9. doi: 10.1021/jf8037049.

PMID:
19228058

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