Publicacións en colaboración con investigadores/as de Universidade de Vigo (66)

2024

  1. Investigating multiple vegetable oils and recycled variant for microplastics extraction from water, integrated with Raman spectroscopy

    Science of the Total Environment, Vol. 955

2023

  1. Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

    Food Chemistry, Vol. 403

2021

  1. Applicability of an in-vitro digestion model to assess the bioaccessibility of phenolic compounds from olive-related products

    Molecules, Vol. 26, Núm. 21

  2. Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

    European Food Research and Technology, Vol. 247, Núm. 4, pp. 947-960

2020

  1. Identification of nitrates origin in Limia river basin and pollution-determinant factors

    Agriculture, Ecosystems and Environment, Vol. 290

  2. Influence of tetraconazole on the proteome profile of Saccharomyces cerevisiae Lalvin T73™ strain

    Journal of Proteomics, Vol. 227

  3. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

    Food Research International, Vol. 130

  4. The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism

    Food Microbiology, Vol. 92

2019

  1. Dissipation of three fungicides and their effects on anthocyanins and color of monastrell red wines

    International Journal of Molecular Sciences, Vol. 20, Núm. 6

  2. Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines

    Food Control, Vol. 98, pp. 412-423

  3. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

    Food Chemistry, Vol. 300

  4. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

    Food Research International, Vol. 126

2018

  1. Fungicide residues affect the sensory properties and flavonoid composition of red wine

    Journal of Food Composition and Analysis, Vol. 66, pp. 185-192

  2. Modelling the isothermal degradation kinetics of metrafenone and mepanipyrim in a grape juice analog

    Food Research International, Vol. 108, pp. 339-346

2017

  1. A critical review on the applications of artificial neural networks in winemaking technology

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 13, pp. 2896-2908

  2. Effects of hydrochemistry variables on the half-life of mancozeb and on the hazard index associated to the sum of mancozeb and ethylenethiourea

    Environmental Research, Vol. 154, pp. 253-260

2016

  1. Dissipation kinetics of pre-plant pesticides in greenhouse-devoted soils

    Science of the Total Environment, Vol. 543, pp. 1-8

  2. Kinetic modelling of mancozeb hydrolysis and photolysis to ethylenethiourea and other by-products in water

    Water Research, Vol. 102, pp. 561-571

  3. Proteome changes in Garnacha Tintorera red grapes during post-harvest drying

    LWT - Food Science and Technology, Vol. 69, pp. 608-613

2015

  1. A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 6, pp. 839-863