| Review of quality factors on wine ageing in oak barrels T Garde-Cerdán, C Ancín-Azpilicueta Trends in Food Science & Technology 17 (8), 438-447, 2006 | 271 | 2006 |
| Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation T Garde-Cerdán, C Ancín-Azpilicueta LWT-Food Science and Technology 41 (3), 501-510, 2008 | 262 | 2008 |
| Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice T Garde-Cerdán, M Arias-Gil, AR Marsellés-Fontanet, C Ancín-Azpilicueta, ... Food Control 18 (5), 473-479, 2007 | 180 | 2007 |
| Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract J Portu, R López, E Baroja, P Santamaría, T Garde-Cerdán Food Chemistry 201, 213-221, 2016 | 171 | 2016 |
| Volatile composition of aged wine in used barrels of French oak and of American oak TG Cerdán, SR Mozaz, CA Azpilicueta Food research international 35 (7), 603-610, 2002 | 165 | 2002 |
| Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers T Garde-Cerdán, R López, J Portu, L González-Arenzana, I López-Alfaro, ... Food chemistry 163, 136-141, 2014 | 152 | 2014 |
| Accumulation of volatile compounds during ageing of two red wines with different composition TG Cerdán, DT Goñi, CA Azpilicueta Journal of Food Engineering 65 (3), 349-356, 2004 | 134 | 2004 |
| Methyl jasmonate foliar application to Tempranillo vineyard improved grape and wine phenolic content J Portu, P Santamaría, I López-Alfaro, R López, T Garde-Cerdán Journal of agricultural and food chemistry 63 (8), 2328-2337, 2015 | 122 | 2015 |
| Study of the evolution of nitrogen compounds during grape ripening. Application to differentiate grape varieties and cultivated systems T Garde-Cerdan, C Lorenzo, JF Lara, F Pardo, C Ancin-Azpilicueta, ... Journal of agricultural and food chemistry 57 (6), 2410-2419, 2009 | 122 | 2009 |
| Effect of oak barrel type on the volatile composition of wine: Storage time optimization TG Cerdán, C Ancín-Azpilicueta LWT-Food Science and Technology 39 (3), 199-205, 2006 | 110 | 2006 |
| Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation M Arias-Gil, T Garde-Cerdán, C Ancín-Azpilicueta Food Chemistry 103 (4), 1312-1318, 2007 | 107 | 2007 |
| Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea J Portu, I López-Alfaro, S Gómez-Alonso, R López, T Garde-Cerdán Food chemistry 180, 171-180, 2015 | 94 | 2015 |
| Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations T Garde-Cerdán, C Ancín-Azpilicueta European Food Research and Technology 222, 15-25, 2006 | 94 | 2006 |
| Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers T Garde-Cerdán, P Santamaría, P Rubio-Bretón, L González-Arenzana, ... LWT-Food Science and Technology 60 (2), 684-689, 2015 | 91 | 2015 |
| A review of the use of biostimulants in the vineyard for improved grape and wine quality: Effects on prevention of grapevine diseases G Gutiérrez‐Gamboa, G Romanazzi, T Garde‐Cerdán, EP Pérez‐Álvarez Journal of the Science of Food and Agriculture 99 (3), 1001-1009, 2019 | 88 | 2019 |
| Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands D Torrea, P Fraile, T Garde, C Ancı́n Food Control 14 (8), 565-571, 2003 | 87 | 2003 |
| Classification of wines according to several factors by ICP-MS multi-element analysis EP Pérez-Álvarez, R García, P Barrulas, C Dias, MJ Cabrita, ... Food chemistry 270, 273-280, 2019 | 85 | 2019 |
| Determination of free amino acids and ammonium ion in saffron (Crocus sativus L.) from different geographical origins CP Del Campo, T Garde-Cerdán, AM Sánchez, L Maggi, M Carmona, ... Food Chemistry 114 (4), 1542-1548, 2009 | 84 | 2009 |
| Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2 T Garde-Cerdán, AR Marsellés-Fontanet, M Arias-Gil, C Ancín-Azpilicueta, ... Innovative Food Science & Emerging Technologies 9 (4), 469-476, 2008 | 78 | 2008 |
| Elicitors used as a tool to increase stilbenes in grapes and wines R Gil-Muñoz, JI Fernández-Fernández, O Crespo-Villegas, ... Food Research International 98, 34-39, 2017 | 77 | 2017 |
Lucía González-Arenzana (ORCID:00...Instituto de Ciencias de Vid y del Vino. Universidad de La Rioja.Verified email at icvv.es
