Teresa Garde‐Cerdán

Author

Teresa Garde‐Cerdán

Instituto de Ciencias de la Vid y del Vino ORCID

Also Known As

Garde-Cerdan, T., Garde-Cerdán, T., T. GARDE CERDÁN, T. Garde, T. Garde-Cerdan, T. Garde-Cerdán, Teresa Garde, Teresa Garde Cerdán, Teresa Garde-Cerdan, Teresa Garde-Cerdán

278

Publications

5.9K

Citations

H-Index

Concepts

All Affiliations

Instituto de Ciencias de la Vid y del Vino Gobierno de La Rioja Universidad de La Rioja University of Castilla-La Mancha Universidad Publica de Navarra

About

Teresa Garde‐Cerdán is an author at Instituto de Ciencias de la Vid y del Vino specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	26	35	1.6K
2	Health Sciences	23	30	1.5K
3	Medicine	14	17	737
4	Natural Sciences	4	4	212
5	Management	1	1	16

Teresa Garde‐Cerdán

121

Publications

5.4K

Citations

H-Index

Page 1

	Year	Citations
Review of quality factors on wine ageing in oak barrels Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta Trends in Food Science & Technology Wood QualityWine AgeingWine Tasting	2006	212
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 Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta LWT BiosynthesisEngineeringFood FermentationBiochemistryIn Vitro Fermentation	2007	209
Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract Javier Portu, Rosa López, Elisa Baroja, Food Chemistry	2016	163
Volatile composition of aged wine in used barrels of French oak and of American oak Teresa Garde‐Cerdán, Sara Rodríguez‐Mozaz, Carmen Ancı́n Azpilicueta Food Research International Volatile ElementAged WineFrench OakVolatile Composition	2002	132
Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice Teresa Garde‐Cerdán, Margaluz Arias-Gil, À. Robert Marsellés-Fontanet, Food Control Food ChemistryNon-thermal Processing TreatmentsFatty AcidsFood AnalysisFood Engineering	2006	127
Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers Teresa Garde‐Cerdán, Rosa López, Javier Portu, Food Chemistry Agricultural ChemistryEngineeringBotanyAgricultural EconomicsTempranillo Vineyards	2014	123
Accumulation of volatile compounds during ageing of two red wines with different composition Teresa Garde‐Cerdán, Diego Torrea Goñi, Carmen Ancı́n Azpilicueta Journal of Food Engineering Food ChemistryRed WinesVolatile CompoundsFlavoromicsDifferent Composition	2004	104
Methyl Jasmonate Foliar Application to Tempranillo Vineyard Improved Grape and Wine Phenolic Content Javier Portu, Pilar Santamaría, Isabel López‐Alfaro, Journal of Agricultural and Food Chemistry Food ChemistryWine Phenolic ContentBiosynthesisBiochemistryWine Phenolic Composition	2015	98
Study of the Evolution of Nitrogen Compounds during Grape Ripening. Application to Differentiate Grape Varieties and Cultivated Systems Teresa Garde‐Cerdán, Cándida Lorenzo, José Félix Lara, Journal of Agricultural and Food Chemistry	2009	94
Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening Juan Fernández‐Novales, Teresa Garde‐Cerdán, Javier Tardáguila, Talanta Food ChemistryNir SpectroscopyAmino AcidsBotanyBiochemistry	2019	93

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