Scientific Publications (2015-2020)

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  1. Changes on the chemical and sensory aromatic profile of Tempranillo aged wines after semi-forced oxidation process. European Food Research and Technology (2020). A.M. Mislata, M. Puxeu, E. Tomás, E. Nart and R. Ferrer-Gallego. Q2 Food Science and Technology I.F: 2.056. DOI: 10.1007/s00217-020-03473-4
  2. Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products. Foods, 9, 133 (2020). M. Mislata, M. Puxeu and Raúl Ferrer-Gallego. Q2 Food Science and Technology I.F: 3.011. Open Access.
  3. Early detection of undesirable deviations in must fermentation using a portable FTIR-ATR instrument and multivariate analysis. Journal of Chemometrics, 33(8), (2019), e3162. Cavaglia, J., Giussani, B., Mestres, M., Puxeu, M., Busto, O., Ferré, J., Boqué, R. Q3 Automation and Control Systems. I.F. 1.874.
  4. Fertigation by elicitors enriched in amino acids from vegetal and animal origin on Syrah plant physiology and grape quality. Food Research International, 126 (2019). Rafael Roda, Laura Martín, Ana María Mislata, Francisco Javier Castaño, Miquel Puxeu and Raúl Ferrer-Gallego. Q1 Food Science and Technology I.F: 3.579.
  5. Determination of nutrient supplementation by means of ATR-FTIR spectroscopy during wine fermentation. Fermentation, 5, 58 (2019). Miquel Puxeu, Imma Andorra, Sílvia De Lamo-Castellví and Raúl Ferrer-Gallego. Open Access.
  6. Monitoring the effects and side-effects of the combined addition of seeds and mannoproteins on wine. A study on colour and flavonoid composition. Food Research International, 126 (2019). Cristina Alcalde-Eon, Rebeca Ferreras-Charro, Raúl Ferrer-Gallego, Francisco J. Rivero, Francisco J. Heredia, María Teresa Escribano-Bailón. Q1 Food Science and Technology I.F: 3.579.
  7. Proposal to conserve the name Vitis sylvestrisC. Gmel. (Vitaceae) against V. sylvestris W. Bartram. Taxon, 6 (2) (2019) 409-410. P. Pablo Ferrer-Gallego, Raúl Ferrer-Gallego, Emilio Laguna, Ia Pipia. Q1 Plant Sciences I.F: 2.680. Open Access.
  8. Specific profile of Tempranillo grapevines related to Esca-leaf symptoms and climate conditions. Plant Physiology and Biochemistry, 135, (2019) 575-587. Laura Martín, Florence Fontaine, Francisco Javier Castaño, Aurelie Songy, Rafael Roda, Julie Vallet and Raúl Ferrer-Gallego. Plant Science I.F: 2.718.
  9. Evaluation of wild yeast and lactic acid bacteria strains on wine properties. Book Chapter. Ed. InTech Open. Book: Yeast in Biotechnology, (2019) ISBN: 978-1-78923-928-7DOI: 10.5772/intechopen.84128. Imma Andorrà, Gemma Miró, Noelia Espligares, Ana Maria Mislata, Miquel Puxeu, Raúl Ferrer-Gallego. Open Access.
  10. Microbiological, Physical and Chemical procedures to elaborate high quality SO2-free wines. Book Chapter. Ed. InTech Open. Book: Grapes and Wines – Advances in Production, Processing, Analysis and Valorization, (2018) Chapter 9, DOI: 10.5772/intechopen.71627. Raúl Ferrer-Gallego, Miquel Puxeu, Laura Martín, Enric Nart, Claudio Hidalgo, Imma Andorrà. Open Access.
  11. Study of human salivary proline-rich proteins interaction with food tannins. Food Chemistry, 243 (2018) 175-185. Susana Soares, Ignacio García-Estévez, Raúl Ferrer-Gallego, Natércia F. Brás, Elsa Brandão, Mafalda Silva, Natércia Teixeira, Fátima Fonseca, Sérgio F. Sousa, Frederico Ferreira-da-Silva, Nuno Mateus, Victor de Freitas. Q1 Food Science and Technology I.F: 4.946
  12. Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds by Saccharomyces cerevisiae. Australian Journal of Grape and Wine Research, 24(2) (2018) 260-266. Imma Andorrà, Laura Martín, Enric Nart, Miquel Puxeu, Raúl Ferrer Gallego. Q1 Horticulture I.F: 1.913
  13. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations. Journal of Agricultural and Food Chemistry, 65(31) (2017) 6434-6441. Raúl Ferrer-Gallego, José Miguel Hernández-Hierro, Natércia Brás, Nuno Vale, Paula Gomes, Nuno Mateus, Victor de Freitas, Francisco J. Heredia, M. Teresa Escribano-Bailón. Q1 Food Science and Technology I.F.: 3.412
  14. Evaluation of Tempranillo and Albariño SO2 free wines produced by different chemical alternatives and winemaking procedures. Food Research International, 102, (2017), 647-657. Raúl Ferrer-Gallego, Miquel Puxeu, Enric Nart, Laura Martín, Imma Andorrà. Q1 Food Science and Technology I.F: 3.520
  15. Polyphenols and food quality. Journal of Food Quality, (2017) Article ID 1640519. Raúl Ferrer-Gallego, Rosa Pérez-Gregorio, José M. Hernández-Hierro, Natalia Quijada-Morín, and Ignacio García-Estévez. Q4 Food Science and Technology I.F: 0.841
  16. Contribution of Human Oral Cells to Astringency by Binding SalivaryProtein/Tannin Complexes. Journal of Agricultural and Food Chemistry, 64(41) (2016) 7823-7828. Susana Soares, Raúl Ferrer-Gallego, Elsa Brandao, Mafalda Silva, Nuno Mateus, Victor de Freitas. Q1 Food Science and Technology I.F.: 3.412
  17. Effect of flavonols on wine astringency and their interaction with human saliva. Food Chemistry, 209, (2016) 358-364. Raúl Ferrer-Gallego, Natércia Brás, Ignacio García-Estevez, Nuno Mateus, Julián C. Rivas-Gonzalo, Victor de Freitas, M. Teresa Escribano-Bailón. Q1 Food Science and Technology I.F: 4.946.
  18. New Anthocyanin−Human Salivary Protein Complexes. Langmuir 31(30) (2015) 8392-8401. Raúl Ferrer-Gallego, Susana Soares, Nuno Mateus, Julián C. Rivas-Gonzalo, M. Teresa. Q1 Chemistry, Multidisciplinary I.F: 3.993
  19. Monitoring Saccharomyces cerevisiae Grape Must Fermentation Process by Attenuated Total Reflectance Spectroscopy. Food and Bioprocess Technology, 8(3) (2015) 637-646. Miquel Puxeu, Imma Andorrà, Sílvia de Lamo. Q1 Food Science and Technology I.F: 2.574.
  20. A new molecular diagnostic tool for detection of Botryosphaeriaceae species. Phytopathologia Mediterranea, 54 (2) (2015) 420-436. Laura Martín, F. Javier Castaño, G. Durante, C. Chatillon, J. Luque Q2 Agronomy I.F: 1.042
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