Teresa Garde‐Cerdán

Review of quality factors on wine ageing in oak barrels

Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta · Trends in Food Science & Technology · 2006 · 212 citations

Wood Quality, Wine Ageing, Wine Tasting

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 · 2007 · 209 citations

Biosynthesis, Engineering, Food Fermentation +9

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 et al. · Food Chemistry · 2016 · 163 citations · Full text

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 · 2002 · 132 citations · Full text

Volatile Element, Aged Wine, French Oak +1

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 et al. · Food Control · 2006 · 127 citations

Food Chemistry, Non-thermal Processing Treatments, Fatty Acids +8