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MARTINEZ GIL, ANA MARIA

PROFESOR AYUDANTE DOCTOR
Química Analítica
VITICULTURA Y ENOLOGIA (GIRVITEN)
 
anamaria.martinez.gil@uva.es
0

Índice H en Web of Science: 11
Índice H en Scopus: 13
 
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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, 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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 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aromática de vinos elaborados con estas uvas maduras612][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 Nuevos horizontes en la viticultura y Enología. 1 2009-01-01 Servizo de Publicacións ][][][][][][][][][][][][][][][][][][com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@38343940, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@6c9ab593, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@2106fd99, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@51f358bf, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@3f478da1, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@72a3657b, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@455ba909, 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Soc. for Horticultural Science, CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=15465]},camposKey: 25 Interés del contenido de aminoácidos de la uva en la determinación de la calidad aromática del vino Trabajos presentados con motivo del VII Foro Mundial del Vino [Recurso electrónico]: 12, 13, y 14 de mayo de 2010] / VII Foro Mundial del Vino, Logroño, La Rioja, España 1 2010-01-01 -]

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PUBLICACIONES

Artículos de revista (31)

Martínez Gil, Ana María; del Alamo-Sanza, María; Sánchez-Gómez, Rosario; Nevares, Ignacio. Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review. MOLECULES 2020; 25(6).
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Capítulos de libros (1)

Lorenzo Tendero, Candida; Garde Cerdan, Teresa; Martinez-Gil, Ana M.; Lara, Jose Felix; Pardo, Francisco; Salinas Fernandez, Maria Rosario. Relación entre el contenido de aminoácidos y la formación de volátiles fermentativos den "Monastrell" de cultivo tradicional y ecológico . En: -. Nuevos horizontes en la viticultura y Enología.. Servizo de Publicacións 2009. p. 583-586.
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Actas de congresos (2)

Ana María Martínez Gil; Teresa Garde Cerdán; Laura Martínez; Gonzalo Luis Alonso Díaz-Marta; María Rosario Salinas Fernández. 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.


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Proyectos (3)

MEJORA DE LA CALIDAD DE LOS VINOS MEDIANTE LA GESTIÓN DEL OXÍGENO EN EL PROCESO DE PRODUCCIÓN Y EL CONTROL DE LOS PROCESOS DE ESTABILIZACIÓN. OXIPRESTOP. ALAMO SANZA, MARIA DEL (IP); NEVARES DOMINGUEZ, IGNACIO GERARDO; MARTINEZ GIL, ANA MARIA. RTC2019-007319-2. AGENCIA ESTATAL DE INVESTIGACIÓN, UNIVERSIDAD DE VALLADOLID (UVa) 2020-2023
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Convenios (3)

ADDENDA AL CONVENIO ENTRE EL INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN, LA UNIVERSIDAD DE VALLADOLID Y LA FUNDACIÓN PARQUE CIENTÍFICO DE LA UNIVERSIDAD DE VALLADOLID PARA LA REALIZACIÓN DE ACTIVIDADES DE INVESTIGACIÓN, PROMOCIÓN DE LA INNOVACIÓN Y LA TRANSFERENCIA DEL CONOCIMIENTO SOBRE PRODUCTOS ALIMENTARIOS Y OPTIMIZACIÓN DE LOS PROCESOS PRODUCTIVOS EN SECTORES ESTRATÉGICOS DE CASTILLA Y LEÓN: SECTOR VITIVINÍCOLA. NEVARES DOMINGUEZ, IGNACIO GERARDO (IP); ALAMO SANZA, MARIA DEL (IP); CARCEL CARCEL, LUIS MIGUEL; MARTINEZ GIL, ANA MARIA. INSTITUTO TECNOLOGICO AGRARIO DE CASTILLA Y LEON (ITACYL), UNIVERSIDAD DE VALLADOLID (UVa) INSTITUTO TECNOLOGICO AGRARIO DE CASTILLA Y LEON (ITACYL). 2021
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OTROS

Congresos (24)

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
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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.
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