Inicio > MARTINEZ GIL, ANA MARIA

MARTINEZ GIL, ANA MARIA

PROFESOR CONTRATADO DOCTOR
Química Analítica
Viticultura y Enologia (GIRVITEN)
 
anamaria.martinez.gil@uva.es

Índice H en Scopus: 19
 

[com.sigma.fs3.argos.domain.gpc.AltresActivPers[id=com.sigma.fs3.argos.domain.gpc.GpcAltresActivPersPK[ifcactivitat=AAP, ifccomptador=585]]][com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75438]], camposKey:1420-3049 2023-01-01 Influence of Oxygen Management on Color and Phenolics of Red Wines00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=77761]], camposKey:0023-6438 2023-01-01 Kinetics of oxygen consumption, a key factor in the changes of young wines composition00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73433]], camposKey:2304-8158 2022-07-01 Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=67506]], camposKey:2076-3417 2022-01-01 Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=66274]], camposKey:0023-6438 2022-01-01 Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour1131330, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63271]], camposKey:0963-9969 2021-09-01 Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56535]], camposKey:1420-3049 2020-01-01 Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=54336]], camposKey:0022-5142 2020-01-01 Effect of rootstocks on volatile composition of Merlot wines00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=51793]], camposKey:0963-9969 2020-01-01 Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=67510]], camposKey:2227-9717 2020-01-01 Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood-Effects on Anthocyanins, Copigmentation and Color Evolution00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=47578]], camposKey:0023-6438 2019-01-01 Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives395403, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43812]], camposKey:0022-5142 2019-01-01 Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage315324, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43810]], camposKey:0022-5142 2019-01-01 Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines28462854, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52578]], camposKey:0718-5820 2018-06-01 Improvement of wine volatile composition through foliar nitrogen applications to `Cabernet Sauvignon¿ grapevines in a warm climate216227, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52579]], camposKey:0304-4238 2018-04-14 Carignan phenolic composition in wines from ten sites of the Maule Valley (Chile): Location and rootstock implications6373, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52580]], camposKey:0963-9969 2018-03-01 Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock344352, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43809]], camposKey:0022-5142 2018-01-01 Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile.274282, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50143]], camposKey:2306-5710 2018-01-01 Different Woods in Cooperage for Oenology: A Review00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=51812]], camposKey:2306-5710 2018-01-01 Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=47579]], camposKey:0308-8146 2018-01-01 Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips90100, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43811]], camposKey:0022-5142 2018-01-01 Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.42684278, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=39348]], camposKey:0963-9969 2017-06-01 Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content4653, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=39250]], camposKey:0021-8561 2017-01-01 An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging63696378, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=39349]], camposKey:0023-6438 2017-01-01 Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard147154, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=3272]], camposKey:0308-8146 2017-01-01 On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines588596, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=20834]], camposKey:0254-0223 2017-01-01 Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology93101, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52566]], camposKey:1420-3049 2016-01-01 Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52567]], camposKey:0308-8146 2015-03-01 Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated401406, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52568]], camposKey:0963-9969 2014-01-01 Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols150160, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52569]], camposKey:0963-9969 2013-08-01 Lavandin hydrolat applications to Petit Verdot vineyards and their impact on their wine aroma compounds391402, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52571]], camposKey:0308-8146 2013-06-01 Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines956965, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52570]], camposKey:0022-5142 2013-03-30 Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction11471155, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52573]], camposKey:0308-8146 2012-06-15 Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds18361845, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52572]], camposKey:0567-7572 2012-01-01 Effect of an Oak Extract Applied to 'Verdejo' Vineyard on Grape Composition339343, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52574]], camposKey:0022-1147 2012-01-01 Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52575]], camposKey:0308-8146 2011-12-15 Fungicide effects on ammonium and amino acids of Monastrell grapes16761680, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52576]], camposKey:0021-8561 2011-04-13 Effect of Oak Extract Application to Verdejo Grapevines on Grape and Wine Aroma32533263, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43808]], camposKey:1695-7296 2011-01-01 Impacto sensorial en el vino de la aplicación de un extracto acuoso de roble a viñas monastrell3033, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52577]], camposKey:0308-8146 2011-01-01 Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems106116, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43807]], camposKey:2013-6099 2011-01-01 Relación entre el contenido de aminoácidos de uvas muestreadas antes de su madurez y la composición aromática de vinos elaborados con estas uvas maduras612][CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=26529]},camposKey: 25 0 Interés del contenido de aminoácidos de la uva en la determinación de la calidad aromática del vino 978-84-8125-336-8Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010 1 2010-01-01 Consejería de Agricultura, Ganadería y Desarrollo Rural ][][Llibres{id=com.sigma.fs3.argos.domain.gpc.GpcLlibresPK[ifcactivitat=LLI, ifccomptador=124002],camposKey=9788413202648Manual técnico. Buenas prácticas para la gestión del O2 en bodega 1 2023-01-01 Ediciones Universidad de Valladolid}][][][][][][][][][][][][][][][][com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@6151acad, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@566b3b79, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@36ca0c5c, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@2768d618, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@4bb0329c, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@440f7860, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@22413451, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@4378ee17, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@9961036, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@3665b51c, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@1d2dfc3d, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@19a1a1d9, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@208f057b, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@3bd98923, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@49675671, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@5d5c99ed, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@520fbe0, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@7247faf6, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@1e0ee11, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@384a9c31, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@3ab78f23, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@77ea42c9, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@71fcba43, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@1dbb1b59][][com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@5fbb92, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@3c8271, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@3ceaff, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@5fc17c, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@3751c7][][][][][][][][com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bc57e], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@467c34], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@466ff4], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@45f72b], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@414e2e]][][][][][][com.sigma.fs3.argos.domain.gpc.altres.ProjecteInnovacio@16ac4, com.sigma.fs3.argos.domain.gpc.altres.ProjecteInnovacio@1604a, com.sigma.fs3.argos.domain.gpc.altres.ProjecteInnovacio@15d4b, com.sigma.fs3.argos.domain.gpc.altres.ProjecteInnovacio@155b5][CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=21005]},camposKey: 339 343 Effect of an oak extract applied on "Verdejo" vineyard in the oenological quality of grape 978-90-66050-90-7XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on the Effect of Climate Change on Production and Quality of Grapevines and their Products 1 2012-01-01 ISHS, Internat. Soc. for Horticultural Science, CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=15464]},camposKey: 583 586 Relación entre el contenido de aminoácidos y la formación de volátiles fermentativos den "Monastrell" de cultivo tradicional y ecológico 848158438XNuevos horizontes en la viticultura y Enología. 1 2009-01-01 Servizo de Publicacións ]

AYUDA A LA INVESTIGACIÓN

PUBLICACIONES

Artículos de revista (40)

Carrasco-Quiroz M.; Alamo-Sanza M.d.; Martinez-Gil A.M.; Sanchez-Gomez R.; Martinez-Martinez V.; Nevares I. Influence of Oxygen Management on Color and Phenolics of Red Wines . Molecules 2023; 28(1).

Enlace a la publicación
Ver Todos

Libros (1)

Álamo Sanza, María del Asensio Cuadrado, Maria Del Barrio Galán, Rubén Bueno Herrera, Marta Cárcel Cárcel, Luis Miguel Carrasco Quiroz, Marioli Mallen Pomes, Jordi Martínez Gil, Ana María Nevares Domínguez, Ignacio Gerardo Pérez Magariño, Silvia. Manual técnico. Buenas prácticas para la gestión del O2 en bodega. Ediciones Universidad de Valladolid; 2023.
Texto completo en acceso abierto
Ver Todos

Capítulos de libros (1)

Martinez-Gil, Ana M.; Garde Cerdan, Teresa; Lorenzo Tendero, Candida; Lara Fernandez, Jose Felix; Pardo, Francisco; Salinas Fernandez, Maria Rosario. Interés del contenido de aminoácidos de la uva en la determinación de la calidad aromática del vino . En: -. Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010. Consejería de Agricultura, Ganadería y Desarrollo Rural 2010. p. 25-0.


Ver Todos

Actas de congresos (2)

Ana María Martínez Gil; Teresa Garde Cerdán; Laura Martínez; Gonzalo Luis Alonso Díaz-Marta; María Rosario Salinas Fernández (2012). Effect of an oak extract applied on "Verdejo" vineyard in the oenological quality of grape. En B. Bravdo; H. Medrano XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on the Effect of Climate Change on Production and Quality of Grapevines and their Products. 1 ed. ISHS, Internat. Soc. for Horticultural Science; 2012. p. 339-343.
Enlace a la publicación

Ver Todos
 

AYUDA A LA INVESTIGACIÓN

Proyectos (5)

NUEVAS ESTRATEGIAS PARA LA FABRICACIÓN DE BARRICAS A LA DEMANDA MEDIANTE LA DIGITALIZACIÓN ANATÓMICA DE MADERA DE Q ALBA PARA LA MEJORA DE LA MADURACIÓN DE VINOS Y DESTILADOS. Equipo Investigadores: NEVARES DOMINGUEZ, IGNACIO GERARDO (IP); DEL ALAMO SANZA, MARIA (IP); CARCEL CARCEL, LUIS MIGUEL; BARRIO GALAN, RUBEN DEL; MARTINEZ GIL, ANA MARIA. Personal Contratado: ASENSIO CUADRADO, MARIA. PID2022-139694OB-I00. Entidades Participantes: UNIVERSIDAD DE VALLADOLID (UVa). Entidades Financiadoras: AGENCIA ESTATAL DE INVESTIGACIÓN, FONDOS FEDER, 10.13039/501100011033, UNION EUROPEA, MICINN. MINISTERIO DE CIENCIA E INNOVACIÓN . 01/09/2023-31/08/2026

FEDERUnión EuropeaMnisterio de Ciencia e InnovaciónAEI
Ver Todos

Convenios/Contratos OTC (5)

Elaboración de una bebida de baja graduación alcohólica derivada de un vino rosado de calidad y el fruto del jerbo.. Equipo Investigadores: MARTINEZ GIL, ANA MARIA (IP); BARRIO GALAN, RUBEN DEL; LUIS DEL RIO, SUSANA. Entidades Participantes: FUNDACION GENERAL DE LA UNIVERSIDAD DE VALLADOLID.. Entidades Financiadoras: ALVARO MELIDA ARENAL -BODEGAS CARREPRADO.. 02/01/2024

Ver Todos
 

OTROS

Congresos (35)

Iberphenol-Iberian congress on phenolic compounds, ORENSE ( ESPAÑA ) 02/10/2019 - 02/10/2019
(Póster). Rojo, N., Martín-Sanz, R., Sánchez-Gómez, R., Martínez-Gil, A., Nevares, I. &del Álamo-Sanza,. Evolution of phenolic compounds and color during wine aging with different micro-oxygenation systems and oak wood alternatives
(Comunicación). Sánchez-Gómez, R., del Álamo-Sanza, M., Martínez-Gil, A., Prat-García, S. & Nevares, I. Effect of toasting process in French oak barrels with different oxygen transmission rate (OTR): evolution of the volatile composition in aged red wine
Ver Todos

Proyectos de innovación docente (4)

MENTOR-IAP: PROGRAMA DE ORIENTACIÓN Y ACCIÓN TUTORIAL DE LA ESCUELA TÉCNICA SUPERIOR DE INGENIERÍAS AGRARIAS DE PALENCIA. - PID2021/106. Universidad de Valladolid. 01/09/2021.
Ver Todos

Otras actividades (1)

24/03/2007, PRIMER CONGRESO DE NUTRICION FISIOLOGIA VEGETAL Y COMPLEMENTOS DE LA ALIMENTACION. ASISTENCIA AL CONGRESO DE LA REGION DE MURCIA, NUTRIFARM Y NUTRIMUR.
Ver Todos
Cargando información ...
Universidad de Valladolid - Copyright Universidad de Valladolid - Todos los derechos reservados