Lucía González‐Arenzana

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 et al. · Food Chemistry · 2014 · 123 citations · Full text

Agricultural Chemistry, Engineering, Botany +8

Screening of enzymatic activities within different enological non-Saccharomyces yeasts

Rocío Escribano‐Viana, Lucía González‐Arenzana, Patrocinio Garijo et al. · Journal of Food Science and Technology · 2017 · 89 citations · Full text

Enzymatic Activities, Biochemistry, Biotechnology +2

Wine aromatic compound production and fermentative behaviour within different non-<i>Saccharomyces</i> species and clones

Lucía González‐Arenzana, Javier Portu, Patrocinio Garijo et al. · Journal of Applied Microbiology · 2018 · 88 citations · Full text

Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts

Rocío Escribano‐Viana, Lucía González‐Arenzana, Javier Portu et al. · Food Research International · 2018 · 85 citations · Full text

Alcoholic Fermentation, Food Fermentation, Flavoromics +5

Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers

Teresa Garde‐Cerdán, Pilar Santamaría, Pilar Rubio‐Bretón et al. · LWT · 2014 · 79 citations · Full text

Food Chemistry, Engineering, Amino Acids +14