Ana M Martínez-Gil

Ana M Martínez-Gil

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Ana M Martínez-Gil

Ana M Martínez-Gil

Publications by authors named "Ana M Martínez-Gil"

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

J Sci Food Agric 2018 Nov 17. Epub 2018 Nov 17.

Química analítica, Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain.

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http://doi.wiley.com/10.1002/jsfa.9496
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http://dx.doi.org/10.1002/jsfa.9496DOI Listing
November 2018

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

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

Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile.

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http://dx.doi.org/10.1002/jsfa.8468DOI Listing
January 2018

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

Food Res Int 2017 06 12;96:46-53. Epub 2017 Mar 12.

Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay S/N, Talca, Chile; Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Spain. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2017.03.025DOI Listing
June 2017

Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines.

Food Chem 2013 Jun 15;138(2-3):956-65. Epub 2012 Nov 15.

Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Universidad de Castilla-La Mancha, Avda, España s/n, 02071 Albacete, Spain.

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http://dx.doi.org/10.1016/j.foodchem.2012.11.032DOI Listing
June 2013

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

J Sci Food Agric 2013 Mar 6;93(5):1147-55. Epub 2012 Sep 6.

Cátedra de Química Agrícola. E.T.S.I. Agrónomos. Universidad de Castilla-La Mancha, Avda. España s/n. 02071, Albacete, Spain.

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http://dx.doi.org/10.1002/jsfa.5866DOI Listing
March 2013

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

J Food Sci 2012 Jan 1;77(1):C71-9. Epub 2011 Nov 1.

Cátedra de Química Agrícola, ETSI Agrónomos, Universidad de Castilla-La Mancha, Albacete, Spain.

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http://dx.doi.org/10.1111/j.1750-3841.2011.02441.xDOI Listing
January 2012

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

J Agric Food Chem 2011 Apr 11;59(7):3253-63. Epub 2011 Mar 11.

E.T.S.I. Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.

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http://pubs.acs.org/doi/abs/10.1021/jf104178c
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http://dx.doi.org/10.1021/jf104178cDOI Listing
April 2011