Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds von Sánchez-Gómez, R., Zalacain, A., Alonso, G.L., Salinas, M.R.

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A potential use of vine-shoot wastes: The antioxidant, antifeedant and phytotoxic activities of their aqueous extracts von Sánchez-Gómez, R., Sánchez-Vioque, R., Santana-Méridas, O., Martín-Bejerano, M., Alonso, G.L., Salinas, M.R., Zalacain, A.

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Analysis of wine primary aroma compounds by stir bar sorptive extraction von Zalacain, A., Marín, J., Alonso, G.L., Salinas, M.R.

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Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines von Marín, J., Zalacain, A., De Miguel, C., Alonso, G.L., Salinas, M.R.

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Stir bar sorptive extraction for the analysis of wine cork taint von Zalacain, A., Alonso, G.L., Lorenzo, C., Iñiguez, M., Salinas, M.R.

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Flavour characteristics of Spanish and Iranian saffron analysed by electronic tongue von Heidarbeigi, K, Mohtasebi, S.S, Serrano-Diaz, J, Medina-Plaza, C, Ghasemi-Varnamkhasti, M, Alonso, G.L, Garcia-Rodriguez, M.V, Rafiee, S, Rezaei, K, Garcia-Hernandez, C, de Saja, J.A, Rodriguez-Mendez, M.L

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Some aspects of the quantitative/qualitative assessment of commercial anthocyanin-rich extracts von Prodanov, M.P., Domı́nguez, J.A., Blázquez, I., Salinas, M.R., Alonso, G.L.

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Pruned vine-shoots as a new enological additive to differentiate the chemical profile of wines von Cebrián-Tarancón, C., Fernández-Roldán, F., Sánchez-Gómez, R., Alonso, G.L., Salinas, M.R.

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Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality von Sánchez-Gómez, R., Zalacain, A., Pardo, F., Alonso, G.L., Salinas, M.R.

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An innovative use of vine-shoots residues and their “feedback” effect on wine quality von Sánchez-Gómez, R., Zalacain, A., Pardo, F., Alonso, G.L., Salinas, M.R.

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Spraying ozonated water on Bobal grapevines: Effect on grape quality von Campayo, A., Serrano de la Hoz, K., García-Martínez, M.M., Sánchez-Martínez, J.F., Salinas, M.R., Alonso, G.L.

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Could varieties genetically related to Tempranillo behave better than it under drought conditions? von Serrano, A.S., Chacón-Vozmediano, J.L., Martínez-Gascueña, J., Izquierdo-Cañas, P.M., Cebrián-Tarancón, C., Alonso, G.L.

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Method to determine the authenticity of aroma of saffron (Crocus sativus L.) von Alonso, G.L, Salinas, M.R, Garijo, J

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Crocetin Esters, Picrocrocin and Its Related Compounds Present in Crocus sativus Stigmas and Gardenia jasminoides Fruits. Tentative Identification of Seven New Compounds by LC-ESI-... von Carmona, Manuel, Zalacain, Amaya, Sánchez, Ana Ma, Novella, Jose Luis, Alonso, Gonzalo Luis

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Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols von Pardo-García, A.I., Martínez-Gil, A.M., Cadahía, E., Pardo, F., Alonso, G.L., Salinas, M.R.

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Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water von García‐Martínez, M.M., Campayo, A., Carot, J.M., Hoz, K. Serrano, Salinas, M.R., Alonso, G.L.

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Effect of vine foliar treatments on the varietal aroma of Monastrell wines von Pardo-García, A.I., de la Hoz, K. Serrano, Zalacain, A., Alonso, G.L., Salinas, M.R.

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Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins von Carmona, Manuel, Sánchez, Ana M a, Ferreres, Federico, Zalacain, Amaya, Tomás-Barberán, Francisco, Alonso, Gonzalo Luis

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Influence of Different Drying and Aging Conditions on Saffron Constituents von Carmona, Manuel, Zalacain, Amaya, Pardo, José Emilio, López, Eulogio, Alvarruiz, Andrés, Alonso, Gonzalo Luis

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Using near infrared spectroscopy to determine haloanisoles and halophenols in barrel aged red wines von Garde-Cerdán, T., Lorenzo, C., Zalacain, A., Alonso, G.L., Salinas, M.R.

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