Nazareth Torres Molina-rekin lankidetzan egindako argitalpenak (23)

2023

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

    Scientia Horticulturae, Vol. 315

  2. Source-sink manipulation does not mitigate the effects of grapevine red blotch virus (GRBV) infection on fruit sugar and flavonoid accumulation in Cabernet-Sauvignon

    Oeno One, Vol. 57, Núm. 4

2022

  1. Shifts in the phenolic composition and aromatic profiles of Cabernet Sauvignon (Vitis vinifera L.) wines are driven by different irrigation amounts in a hot climate

    Food Chemistry, Vol. 371

2021

  1. Application of Fractions of Crop Evapotranspiration Affects Carbon Partitioning of Grapevine Differentially in a Hot Climate

    Frontiers in Plant Science, Vol. 12

  2. Effects of Irrigation at Different Fractions of Crop Evapotranspiration on Water Productivity and Flavonoid Composition of Cabernet Sauvignon Grapevine

    Frontiers in Plant Science, Vol. 12

  3. Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (Vitis vinifera L.) berry and wine chemistry in warm climates

    Food Chemistry, Vol. 343

2020

  1. Optimal Ranges and Thresholds of Grape Berry Solar Radiation for Flavonoid Biosynthesis in Warm Climates

    Frontiers in Plant Science, Vol. 11

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

  3. Role of proline accumulation on fruit quality of pepper (Capsicum annuum L.) grown with a K-rich compost under drought conditions

    Scientia Horticulturae, Vol. 249, pp. 280-288

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. Influencia de la inoculación micorrícica sobre la composición fenólica y la capacidad antioxidante de la vitis vinífera l. Cv. Tempranillo bajo diferentes escenarios de cambio climático

    Influencia de la inoculación micorrícica sobre la composición fenólica y la capacidad antioxidante de la vitis vinífera l. Cv. Tempranillo bajo diferentes escenarios de cambio climático

  4. Muscular mycorrhizal symbiosis improved berry anthocyanins bymodulating abscisic acid metabolism in Tempranillo (Vitis vinifera L.) grownunder climate change scenarios

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  5. 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

  6. 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

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. 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