Jesús Simal Gándara-rekin lankidetzan egindako argitalpenak (7)

2013

  1. Evolution of flavonoids in Mouratón berries taken from both bunch halves

    Food Chemistry, Vol. 138, Núm. 2-3, pp. 1868-1877

2012

  1. Active odorants in Mouratón grapes from shoulders and tips into the bunch

    Food Chemistry, Vol. 133, Núm. 4, pp. 1362-1372

  2. Anthocyanins and flavonols berries from Vitis vinifera L. cv. Brancellao separately collected from two different positions within the cluster

    Food Chemistry, Vol. 135, Núm. 1, pp. 47-56

  3. Aroma potential of Brancellao grapes from different cluster positions

    Food Chemistry, Vol. 132, Núm. 1, pp. 112-124

  4. Flavonoids in Gran Negro berries collected from shoulders and tips within the cluster, and comparison with Brancellao and Mouratón varieties

    Food Chemistry, Vol. 133, Núm. 3, pp. 806-815

  5. Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties

    Food Chemistry, Vol. 135, Núm. 4, pp. 2771-2782

  6. Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles, with correlations between their biosynthesis pathways

    Food Chemistry, Vol. 130, Núm. 1, pp. 9-19