Mar Vilanova
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Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts
M Vilanova, M Ugliano, C Varela, T Siebert, IS Pretorius, PA Henschke
Applied microbiology and biotechnology 77 (1), 145-157, 2007
Correlation between volatile composition and sensory properties in Spanish Albariño wines
M Vilanova, Z Genisheva, A Masa, JM Oliveira
Microchemical Journal 95 (2), 240-246, 2010
Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds
WF Duarte, DR Dias, JM Oliveira, M Vilanova, JA Teixeira, JBA e Silva, ...
Food Research International 43 (9), 2303-2314, 2010
Effects of timing of leaf removal on yield, berry maturity, wine composition and sensory properties of cv. Grenache grown under non irrigated conditions
J Tardáguila, MP Diago, FM de Toda, S Poni, M Vilanova
OENO One 42 (4), 221-229, 2008
Effects of timing of manual and mechanical early defoliation on the aroma of Vitis vinifera L. Tempranillo wine
MP Diago, M Vilanova, J Tardaguila
American Journal of Enology and Viticulture 61 (3), 382-391, 2010
First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castanal grown in Galicia (NW Spain)
M Vilanova, C Martínez
European Food Research and Technology 224 (4), 431-436, 2007
Determination of free and bound terpene compounds in Albariño wine
M Vilanova, C Sieiro
Journal of food composition and analysis 19 (6-7), 694-697, 2006
Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
M Vilanova, Z Genisheva, L Bescansa, A Masa, JM Oliveira
Phytochemistry 74, 196-205, 2012
Effects of mechanical thinning on fruit and wine composition and sensory attributes of Grenache and Tempranillo varieties (Vitis vinifera L.)
MP Diago, M Vilanova, JA Blanco, J Tardáguila
Australian journal of grape and wine research 16 (2), 314-326, 2010
Varietal differences among the flavonoid profiles of white grape cultivars studied by high-performance liquid chromatography
A Masa, M Vilanova, F Pomar
Journal of Chromatography A 1164 (1-2), 291-297, 2007
Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño
M Vilanova, TE Siebert, C Varela, IS Pretorius, PA Henschke
Food chemistry 133 (1), 124-131, 2012
Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis
M Vilanova, E Campo, A Escudero, M Graña, A Masa, J Cacho
Analytica chimica acta 720, 104-111, 2012
Early leaf removal impact on volatile composition of Tempranillo wines
M Vilanova, MP Diago, Z Genisheva, JM Oliveira, J Tardaguila
Journal of the Science of Food and Agriculture 92 (4), 935-942, 2012
Determination of odorants in varietal wines from international grape cultivars (Vitis vinifera) grown in NW Spain
M Vilanova, Z Genisheva, M Graña, JM Oliveira
South African Journal of Enology and Viticulture 34 (2), 212-222, 2013
Effect of terroir on the volatiles of Vitis vinifera cv. Albariño
M Vilanova, S Zamuz, F Vilariño, C Sieiro
Journal of the Science of Food and Agriculture 87 (7), 1252-1256, 2007
Influence of geographic origin on aromatic descriptors of Spanish Albariño wine
M Vilanova, F Vilariño
Flavour and fragrance journal 21 (2), 373-378, 2006
Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground
A Sampaio, G Dragone, M Vilanova, JM Oliveira, JA Teixeira, SI Mussatto
LWT-Food Science and Technology 54 (2), 557-563, 2013
Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations
M Vilanova, P Blanco, S Cortes, M Castro, TG Villa, C Sieiro
Journal of applied microbiology 89 (5), 876-883, 2000
Still jumping on the balance beam: Continued use of perceptual motor programs in Australian schools
J Stephenson, M Carter, K Wheldall
Australian journal of Education 51 (1), 6-18, 2007
Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño
M Vilanova, C Sieiro
Journal of Industrial Microbiology and Biotechnology 33 (11), 929-933, 2006
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