| Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers T Garde-Cerdán, R López, J Portu, L González-Arenzana, I López-Alfaro, ... Food chemistry 163, 136-141, 2014 | 152 | 2014 |
| Wine aromatic compound production and fermentative behaviour within different non‐Saccharomyces species and clones R Escribano, L González‐Arenzana, J Portu, P Garijo, I López‐Alfaro, ... Journal of applied microbiology 124 (6), 1521-1531, 2018 | 102 | 2018 |
| Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts R Escribano-Viana, L González-Arenzana, J Portu, P Garijo, ... Food Research International 112, 17-24, 2018 | 95 | 2018 |
| Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers T Garde-Cerdán, P Santamaría, P Rubio-Bretón, L González-Arenzana, ... LWT-Food Science and Technology 60 (2), 684-689, 2015 | 91 | 2015 |
| Screening of enzymatic activities within different enological non-Saccharomyces yeasts R Escribano, L González-Arenzana, P Garijo, C Berlanas, I López-Alfaro, ... Journal of food science and technology 54, 1555-1564, 2017 | 87 | 2017 |
| Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content J Portu, L González-Arenzana, I Hermosín-Gutiérrez, P Santamaría, ... Food Chemistry 180, 55-63, 2015 | 63 | 2015 |
| Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages N López-Giral, L González-Arenzana, C González-Ferrero, R López, ... Innovative Food Science & Emerging Technologies 28, 31-39, 2015 | 61 | 2015 |
| Microwave technology as a new tool to improve microbiological control of oak barrels: A preliminary study L González-Arenzana, P Santamaría, R López, P Garijo, AR Gutiérrez, ... Food Control 30 (2), 536-539, 2013 | 56 | 2013 |
| Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines R Escribano-Viana, J Portu, P Garijo, R López, P Santamaría, ... Frontiers in Microbiology 10, 773, 2019 | 50 | 2019 |
| Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties T Garde-Cerdán, L González-Arenzana, N López, R López, P Santamaría, ... Innovative food science & emerging technologies 20, 91-99, 2013 | 47 | 2013 |
| Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition R López, I López‐Alfaro, AR Gutiérrez, C Tenorio, P Garijo, ... International journal of food science & technology 46 (11), 2373-2381, 2011 | 47 | 2011 |
| Pulsed electric field treatment enhanced stilbene content in Graciano, Tempranillo and Grenache grape varieties I López-Alfaro, L González-Arenzana, N López, P Santamaría, R López, ... Food chemistry 141 (4), 3759-3765, 2013 | 46 | 2013 |
| Inactivation of wine-associated microbiota by continuous pulsed electric field treatments L González-Arenzana, J Portu, R López, N López, P Santamaría, ... Innovative food science & emerging technologies 29, 187-192, 2015 | 45 | 2015 |
| Dynamics of indigenous lactic acid bacteria populations in wine fermentations from La Rioja (Spain) during three vintages L González-Arenzana, R López, P Santamaría, C Tenorio, I López-Alfaro Microbial ecology 63, 12-19, 2012 | 45 | 2012 |
| Application of colloidal silver versus sulfur dioxide during vinification and storage of T empranillo red wines T Garde‐Cerdán, R López, P Garijo, L González‐Arenzana, AR Gutiérrez, ... Australian journal of grape and wine research 20 (1), 51-61, 2014 | 43 | 2014 |
| Elaboration of Tempranillo wines at two different pHs. Influence on biogenic amine contents R López, C Tenorio, AR Gutiérrez, T Garde-Cerdán, P Garijo, ... Food Control 25 (2), 583-590, 2012 | 42 | 2012 |
| Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must, and wine microbial diversity R Escribano-Viana, I López-Alfaro, R López, P Santamaría, AR Gutiérrez, ... Frontiers in Microbiology 9, 59, 2018 | 38 | 2018 |
| Inactivation of Brettanomyces bruxellensis by high hydrostatic pressure technology L González-Arenzana, R Sevenich, C Rauh, R López, D Knorr, ... Food Control 59, 188-195, 2016 | 37 | 2016 |
| Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain) L González-Arenzana, P Santamaría, R López, I López-Alfaro Food research international 50 (1), 438-445, 2013 | 35 | 2013 |
| Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods L González-Arenzana, R López, P Santamaría, I López-Alfaro Applied microbiology and biotechnology 97, 6931-6941, 2013 | 33 | 2013 |
Teresa Garde-CerdanGrupo VIENAP, Instituto de Ciencias de la Vid y del Vino (ICVV)Verified email at icvv.es
