A. Gonzalo-Diago

Statistics

Publications

Citations

417

H-Index

Active since

2013

Affiliations

Instituto de Ciencias de la Vid y del Vino(Current)

Universidad de La Rioja

Gobierno de La Rioja

Andalusian Institute of Agricultural and Fisheries Research and Training

Consejería de Agricultura, Pesca, Agua y Desarrollo Rural

A. Gonzalo-Diago is an author at Instituto de Ciencias de la Vid y del Vino specializing in agriculture, wine chemistry, and phenolic compounds in wine.

ORCID

Publications per year

2013–2018

Publications

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

A. Gonzalo-Diago, Marta Dizy, Purificación Fernández‐Zurbano · Food Chemistry · 2014 · 85 citations

Agriculture, Food Science, Viticulture +16

Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

Gastón Gutiérrez‐Gamboa, Teresa Garde‐Cerdán, A. Gonzalo-Diago et al. · LWT · 2016 · 64 citations

Agriculture, Agronomy, Crop Sciences +13

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

Rafaela Raposo, María José Ruiz‐Moreno, Teresa Garde‐Cerdán et al. · Food Chemistry · 2015 · 46 citations

Agriculture, Enology, Viticulture +12

Taste and Mouthfeel Properties of Red Wines Proanthocyanidins and Their Relation to the Chemical Composition

A. Gonzalo-Diago, Marta Dizy, Purificación Fernández‐Zurbano · Journal of Agricultural and Food Chemistry · 2013 · 45 citations

Agriculture, Enology, Food Science +17

Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

Rafaela Raposo, María José Ruiz‐Moreno, Teresa Garde‐Cerdán et al. · LWT · 2015 · 44 citations

Agriculture, Enology, Food Science +15

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