Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Cristina Cebrián"'
Autor:
Argimiro Sergio Serrano Parra, Jesús Martínez Gascueña, Gonzalo L. Alonso, Cristina Cebrián Tarancón, Adela Mena Morales, Juan L. Chacón Vozmediano
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
In recent decades, as a consequence of climate change, grape ripening is occurring under warmer and drier conditions, resulting in losses in the yield and quality of wine grapes. Several alternatives may reduce these negative effects. One that stands
Externí odkaz:
https://doaj.org/article/e9c45aaeedcc4b0f97893e42d0b016b1
Autor:
Cristina Cebrián-Tarancón, Argimiro Sergio Serrano, Juan L. Chacón-Vozmediano, Jesús Martínez-Gascueña, Gonzalo Alonso
Publikováno v:
Plants, Vol 13, Iss 11, p 1507 (2024)
Nowadays, the identification and characterization of grapevine cultivars resilient to climate and water stress while preserving quality traits is crucial for the wine industry. Therefore, the objective of this work was to characterize according to th
Externí odkaz:
https://doaj.org/article/6612f17ab37442f98d8d9deacfb762e6
Autor:
A. Sergio Serrano, Jesús Martínez-Gascueña, Gonzalo L. Alonso, Cristina Cebrián-Tarancón, M. Dolores Carmona, Adela Mena Morales, Juan L. Chacón-Vozmediano
Publikováno v:
Horticulturae, Vol 9, Iss 2, p 243 (2023)
Viticulture around the world is currently affected by climate change, which is causing an increasing scarcity of water resources necessary for the maintenance of vineyards. Despite the drought hardiness of grapevine (Vitis vinifera L.), this threat s
Externí odkaz:
https://doaj.org/article/bf93f41fe4cc4525a1e76a81737d7dc5
Autor:
María Esther Martínez-Navarro, Eleftheria H. Kaparakou, Charalabos D. Kanakis, Cristina Cebrián-Tarancón, Gonzalo L. Alonso, María Rosario Salinas, Petros A. Tarantilis
Publikováno v:
Horticulturae, Vol 9, Iss 1, p 55 (2023)
Olive leaves are rich in phenolic compounds, which give them antioxidant properties that are associated with a lower incidence of disease. Therefore, the aim of this work was to determine the phenolic content, antioxidant activity, and toxicity of th
Externí odkaz:
https://doaj.org/article/2ec44cef806746cd86a14dec813ddab1
Autor:
A. Sergio Serrano, Jesús Martínez-Gascueña, Gonzalo L. Alonso, Cristina Cebrián-Tarancón, M. Dolores Carmona, Adela Mena, Juan L. Chacón-Vozmediano
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2399 (2022)
Drought is perhaps the most important abiotic stressor affecting plants. Grapevine (Vitis vinifera L.) is a drought-tolerant species, and this feature makes it a traditional crop in semi-arid climate areas. However, not all cultivars respond to droug
Externí odkaz:
https://doaj.org/article/b33d03bb9b1f47c198a345b7f0f9d0b6
Autor:
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, José Oliva, Miguel Angel Cámara, Amaya Zalacain, M. Rosario Salinas
Publikováno v:
IVES Technical Reviews (2021)
The potential use of vine-shoots as enological additives has been recently demonstrated. They can make a positive contribution to the sensorial profile of wines when they have been stored for 6 months after pruning, granulated, toasted under specific
Externí odkaz:
https://doaj.org/article/3148ffdc9f4a435fa5dde114d381307b
Autor:
Ana Campayo, Cristina Cebrián-Tarancón, María Mercedes García-Martínez, María Rosario Salinas, Gonzalo L. Alonso, Kortes Serrano de la Hoz
Publikováno v:
Molecules, Vol 27, Iss 16, p 5155 (2022)
The application of ozonated water in the vineyard is an increasingly popular tool for disease management, but the quality of grapes and resulting wines is likely to be affected. Endotherapy, or trunk injection, is a particularly useful method to appl
Externí odkaz:
https://doaj.org/article/18e9d1edf1d243a189146f3902f04017
Autor:
María Esther Martínez-Navarro, Cristina Cebrián-Tarancón, María Rosario Salinas, Gonzalo L. Alonso
Publikováno v:
Horticulturae, Vol 8, Iss 6, p 530 (2022)
Oleuropein and other phenolic compounds contained in olive leaves give it the potential to be transformed from residue to co-product in an oil mill. However, the moment of the agronomic cycle in which their potential transformation is higher is not k
Externí odkaz:
https://doaj.org/article/7ced1746a7b8496a9f4934e960fc2f05
Autor:
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, Maria Joao Cabrita, Raquel Garcia, Amaya Zalacain, Gonzalo L. Alonso, M. Rosario Salinas
Publikováno v:
IVES Technical Reviews (2021)
The chemical composition of vine-shoots is characterised by oenological compounds with high added value, which could contribute to the sensory profile of wines. In this study, toasted vine-shoots from two varieties were used in two different formats,
Externí odkaz:
https://doaj.org/article/ac76c39d0a0f44899d014ba1f4d2801e
Autor:
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, José Oliva, Miguel Angel Cámara, Amaya Zalacain, Maria Rosario Salinas
Publikováno v:
OENO One, Vol 55, Iss 1 (2021)
Pruned vine-shoots used as wine additives have proven to be a useful tool for improving and differentiating wines. This is because they accumulate substances from the plant itself, which later, as a result of the toasting process, express their great
Externí odkaz:
https://doaj.org/article/3ceb908ed01e4e03abf70032bbde600c