María Nieves Goicoechea Preboste-rekin lankidetzan egindako argitalpenak (28)

2023

  1. Mycorrhizal symbiosis improve fruit quality in Tempranillo grapevine sensitive to low-moderate warming

    Scientia Horticulturae, Vol. 315

2022

  1. Grape berry transpiration influences ripening and must composition in cv. Tempranillo (Vitis vinifera L.)

    Physiologia Plantarum, Vol. 174, Núm. 4

  2. Novel, technical advance: A new grapevine transpiration prototype for grape berries and whole bunch based on relative humidity sensors

    Computers and Electronics in Agriculture, Vol. 196

  3. Prospecting the Resilience of Several Spanish Ancient Varieties of Red Grape under Climate Change Scenarios

    Plants, Vol. 11, Núm. 21

2021

  1. Assessment of nutritional and quality properties of leaves and musts in three local spanish grapevine varieties undergoing controlled climate change scenarios

    Plants, Vol. 10, Núm. 6

  2. The exploitation of local vitis vinifera l. biodiversity as a valuable tool to cope with climate change maintaining berry quality

    Plants, Vol. 10, Núm. 1, pp. 1-17

2020

  1. Dissimilar responses of ancient grapevines recovered in Navarra (Spain) to arbuscular mycorrhizal symbiosis in terms of berry quality

    Agronomy, Vol. 10, Núm. 4

2019

  1. Aminoacids and flavonoids profiling in tempranillo berries can be modulated by the arbuscular mycorrhizal fungi

    Plants, Vol. 8, Núm. 10

  2. Potential biomedical reuse of vegetative residuals from mycorrhized grapevines subjected to warming

    Archives of Agronomy and Soil Science, Vol. 65, Núm. 10, pp. 1341-1353

2018

  1. Arbuscular mycorrhizal symbiosis as a promising resource for improving berry quality in grapevines under changing environments

    Frontiers in Plant Science, Vol. 9

  2. Influence of irrigation strategy and mycorrhizal inoculation on fruit quality in different clones of Tempranillo grown under elevated temperatures

    Agricultural Water Management, Vol. 202, pp. 285-298

  3. Mycorrhizal symbiosis affects ABA metabolism during berry ripening in Vitis vinifera L. cv. Tempranillo grown under climate change scenarios

    Plant Science, Vol. 274, pp. 383-393

  4. Nutritional properties of Tempranillo grapevine leaves are affected by clonal diversity, mycorrhizal symbiosis and air temperature regime

    Plant Physiology and Biochemistry, Vol. 130, pp. 542-554

2017

  1. Flavonoid and amino acid profiling on Vitis vinifera L. cv Tempranillo subjected to deficit irrigation under elevated temperatures

    Journal of Food Composition and Analysis, Vol. 62, pp. 51-62

  2. Increased nutritional value in food crops

    Microbial Biotechnology, Vol. 10, Núm. 5, pp. 1004-1007

2016

  1. Berry quality and antioxidant properties in Vitis vinifera cv. Tempranillo as affected by clonal variability, mycorrhizal inoculation and temperature

    Crop and Pasture Science, Vol. 67, Núm. 9, pp. 961-977

  2. From vineyards to controlled environments in grapevine research: investigating responses to climate change scenarios using fruit-bearing cuttings

    Theoretical and Experimental Plant Physiology, Vol. 28, Núm. 2, pp. 171-191

  3. Influencia de la inoculación micorrícica sobre el contenido fenólico y las propiedades antioxidantes de diferentes clones de Tempranillo en condiciones de temperatura elevada

    II Jornadas del Grupo de Viticultura: comunicaciones técnicas : Madrid, 3-4 de noviembre de 2016

2015

  1. Antioxidant properties of leaves from different accessions of grapevine (Vitis vinifera L.) cv. Tempranillo after applying biotic and/or environmental modulator factors

    Industrial Crops and Products, Vol. 76, pp. 77-85

2014

  1. Changes in alfalfa forage quality and stem carbohydrates induced by arbuscular mycorrhizal fungi and elevated atmospheric CO2

    Annals of Applied Biology, Vol. 164, Núm. 2, pp. 190-199