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Antioxidants (Basel, Switzerland)|October 27, 2022
The Wine Industry By-Products: Applications for Food Industry and Health BenefitsRaúl Ferrer-Gallego, Paula Silva
Plants (Basel, Switzerland)|January 28, 2026
Nomenclatural Remarks and Typifications in the Genus Olea L. (Oleaceae)P Pablo Ferrer-Gallego, Jacek Wajer, Raúl Ferrer-Gallego
Food Research International (Ottawa, Ont.)|December 3, 2017
Evaluation of Tempranillo and Albariño SO2-free wines produced by different chemical alternatives and winemaking proceduresRaúl Ferrer-Gallego, Miquel Puxeu, Enric Nart, et al.
Analytica Chimica Acta|June 13, 2012
Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. GracianoRaúl Ferrer-Gallego, José Miguel Hernández-Hierro, Julián C Rivas-Gonzalo, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
Effects of fertigation by elicitors enriched in amino acids from vegetal and animal origins on Syrah plant gas exchange and grape qualityRafael Roda, Laura Martín, Ana María Mislata, et al.
Journal of the Science of Food and Agriculture|October 20, 2012
A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seedsRaúl Ferrer-Gallego, José Miguel Hernández-Hierro, Julián C Rivas-Gonzalo, et al.
Talanta|September 30, 2010
Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seedsRaúl Ferrer-Gallego, José Miguel Hernández-Hierro, Julián C Rivas-Gonzalo, et al.
Carbohydrate Polymers|April 15, 2022
Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharidesBerta Baca-Bocanegra, Leticia Martínez-Lapuente, Julio Nogales-Bueno, et al.
Plant Physiology and Biochemistry : PPB|December 12, 2018
Specific profile of Tempranillo grapevines related to Esca-leaf symptoms and climate conditionsLaura Martín, Florence Fontaine, Francisco Javier Castaño, et al.
Food Chemistry|August 8, 2012
Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perceptionRaúl Ferrer-Gallego, Rui Gonçalves, Julián Carlos Rivas-Gonzalo, et al.
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