Patricia Paneque

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

Raquel M. Callejón, A. Clavijo, P. Ortigueira et al. · Analytica Chimica Acta · 2009 · 111 citations

Food Chemistry, Organic Red Wines, Food Fermentation +6

Effects of foliar fertilization of a biostimulant obtained from chicken feathers on maize yield

Manuel Tejada, Bruno Rodríguez-Morgado, Patricia Paneque et al. · European Journal of Agronomy · 2018 · 70 citations · Full text

Crop Production, Fertility, Foliar Fertilization +9

Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serranía de Ronda (Spain) vine-growing region

A. Clavijo, Isabel L. Calderón, Patricia Paneque · International Journal of Food Microbiology · 2010 · 60 citations

Biology, Red Grape Varieties, Food Fermentation +9

Metal content in southern Spain wines and their classification according to origin and ageing

Patricia Paneque, Ma Teresa Álvarez-Sotomayor, A. Clavijo et al. · Microchemical Journal · 2009 · 48 citations

Metal Content, Wine Tasting, Southern Spain Wines +1

Elemental characterisation of Andalusian wine vinegars with protected designation of origin by ICP-OES and chemometric approach

Patricia Paneque, M. Lourdes Morales, Pilar Burgos et al. · Food Control · 2016 · 37 citations

Andalusian Wine Vinegars, Protected Designation, Mass Spectrometry +2