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List of works by Gonzalo L. Alonso

A contribution to nutritional studies on Crocus sativus flowers and their value as food

A new approach to saffron aroma.

scientific article published on January 2007

Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone

scientific article

Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines

scientific article published on 25 August 2016

Adsorption-Thermal Desorption Gas Chromatography Applied to the Determination of Wine Aromas

article by M. Rosario Salinas et al published June 1994 in Journal of Agricultural and Food Chemistry

Agronomic Response of 13 Spanish Red Grapevine (Vitis vinifera L.) Cultivars under Drought Conditions in a Semi-Arid Mediterranean Climate

scientific article published in 2022

Analysis of saffron volatile fraction by TD–GC–MS and e-nose

article

Analysis of wine primary aroma compounds by stir bar sorptive extraction.

scientific article

Anthocyanin composition of the fruit of Coriaria myrtifolia L.

scientific article published on November 2002

Antitumor effects of saffron-derived carotenoids in prostate cancer cell models

scientific article published on 11 May 2014

Authentication of Saffron Spice (Crocus sativusL.)

Changes in saffron volatile profile according to its storage time

Characterization of grape seed oil from different grape varieties (Vitis vinifera)

Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron

scientific article published on 21 November 2016

Comparison of stir bar sorptive extraction and solid-phase microextraction to determine halophenols and haloanisoles by gas chromatography-ion trap tandem mass spectrometry.

scientific article published on 23 December 2007

Complementary effect of Cabernet Sauvignon on Monastrell wines

article by Candida Lorenzo et al published February 2008 in Journal of Food Composition and Analysis

Crocetin Extracted from Saffron Shows Antitumor Effects in Models of Human Glioblastoma

scientific article published on 09 January 2020

Crocetin Isolated from the Natural Food Colorant Saffron Reduces Intracellular Fat in 3T3-L1 Adipocytes

scientific article published on 12 November 2020

Crocetin esters, picrocrocin and its related compounds present in Crocus sativus stigmas and Gardenia jasminoides fruits. Tentative identification of seven new compounds by LC-ESI-MS.

scientific article published in February 2006

Crocetin, a Carotenoid Derived from Saffron (Crocus sativus L.), Improves Acetylcholine-Induced Vascular Relaxation in Hypertension

scientific article published on 20 December 2014

Crocin, safranal and picrocrocin from saffron (Crocus sativus L.) inhibit the growth of human cancer cells in vitro

scientific article

Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts.

scientific article

Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy

article by Candida Lorenzo et al published November 2009 in Food Research International

Determination of free amino acids and ammonium ion in saffron (Crocus sativus L.) from different geographical origins

scholarly article by C. Priscila del Campo et al published June 2009 in Food Chemistry

Determination of saffron quality by high-performance liquid chromatography.

scientific article published on 5 August 2014

Development and validation of an HPLC-DAD method for determination of oleuropein and other bioactive compounds, in olive leaf by-products

scientific article published on 25 August 2020

Differentiation of co-winemaking wines by their aroma composition

article

Effect of Oak Extract Application to Verdejo Grapevines on Grape and Wine Aroma

scientific article published on 11 March 2011

Effect of centrifugal ultrafiltration on the composition of aqueous extracts of saffron spice (Crocus sativus L.).

scientific article published on 12 July 2008

Effect of drying and storage process on Moroccan saffron quality

Effect of post-pruning vine-shoots storage on the evolution of high-value compounds

scholarly article in Industrial Crops and Products, vol. 109, December 2017

Effect of red grapes co-winemaking in polyphenols and color of wines.

scientific article published in September 2005

Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds.

scientific article

Effect of vine foliar treatments on the varietal aroma of Monastrell wines

scientific article published on 09 May 2014

Effects of Crocetin Esters and Crocetin from Crocus sativus L. on Aortic Contractility in Rat Genetic Hypertension.

scientific article published on 22 September 2015

Effects of mild temperature conditions during dehydration procedures on saffron quality parameters.

scientific article published in March 2010

Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines

scholarly article by Teresa Garde-Cerdán et al published 15 March 2010 in Food Chemistry

Erratum to “Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts” [Food Chem. 147 (2013) 55–59]

scholarly article by Jéssica Serrano-Díaz et al published May 2014 in Food Chemistry

Evaluation of an Integrated Ultrafiltration/Solid Phase Extraction Process for Purification of Oligomeric Grape Seed Procyanidins

scientific article published on 09 July 2020

Fast methodology of analysing major steviol glycosides from Stevia rebaudiana leaves

scientific article published on 28 February 2014

Flavonoid Determination in the Quality Control of Floral Bioresidues from Crocus sativus L

scientific article published on 27 March 2014

Generation of Saffron Volatiles by Thermal Carotenoid Degradation

scientific article published on 01 September 2006

Geographical origin differentiation of saffron spice (Crocus sativus L. stigmas) - Preliminary investigation using chemical and multi-element (H, C, N) stable isotope analysis.

scientific article

Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines

scholarly article by Ana Martínez-Gil et al published June 2013 in Food Chemistry

Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins

scholarly article by Manuel Carmona et al published January 2007 in Food Chemistry

Increasing the Applications of Crocus sativus Flowers as Natural Antioxidants

article

Influence of Diet in Multiple Sclerosis: A Systematic Review.

scientific article

Influence of different drying and aging conditions on saffron constituents.

scientific article published in May 2005

Influence of oak wood on the aromatic composition and quality of wines with different tannin contents.

scientific article published in April 2002

Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines

article

Kinetics of individual crocetin ester degradation in aqueous extracts of saffron (Crocus sativus L.) upon thermal treatment in the dark.

scientific article published in February 2008

Kinetics of polyphenol content of dry flowers and floral bio-residues of saffron at different temperatures and relative humidity conditions

scientific article published on 25 March 2019

Method to Determine the Authenticity of Aroma of Saffron (Crocus sativus L.)

scientific article published on 01 November 1998

Microbiological quality of saffron from the main producer countries

scientific article published in October 2009

Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality

scientific article published on 09 January 2017

Multi-residue contaminants and pollutants analysis in saffron spice by stir bar sorptive extraction and gas chromatography–ion trap tandem mass spectrometry

article

Near Infrared Spectroscopy: Easy and Rapid Tool to Determine Different Volatile Compounds in Wines

article by Teresa Garde-Cerdan et al published 1 June 2011 in Current Bioactive Compounds

Near-infrared spectroscopy in saffron quality control: determination of chemical composition and geographical origin.

scientific article

Non-destructive method to determine halophenols and haloanisoles in cork stoppers by headspace sorptive extraction

scientific article published on 6 March 2006

Oenological Applications of Winemaking By-Products

Olive oil aromatization with saffron by liquid-liquid extraction

scientific article published on 25 January 2018

Parabens as agents for improving crocetin esters' shelf-life in aqueous saffron extracts.

scientific article

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

scientific article published in 2021

Picrocrocin Kinetics in Aqueous Saffron Spice Extracts (Crocus sativus L.) upon Thermal Treatment

scientific article published on 08 December 2010

Picrocrocin content and quality categories in different (345) worldwide samples of saffron ( Crocus sativus L.).

scientific article published in January 2010

Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines

scientific article published on 4 August 2012

Preservation of saffron floral bio-residues by hot air convection.

scientific article published on 18 April 2013

Quantification of crocetin esters in saffron (Crocus sativus L.) using Raman spectroscopy and chemometrics.

scientific article published in May 2010

Rapid determination of crocetin esters and picrocrocin from saffron spice (Crocus sativus L.) using UV-visible spectrophotometry for quality control.

scientific article

Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.)

scholarly article by Luana Maggi et al published July 2011 in Food Chemistry

Reuse of Vine-Shoots Wastes for Agricultural Purposes

article published in 2017

Saffron: An Old Medicinal Plant and a Potential Novel Functional Food.

scientific article

Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin

scientific article published in July 2005

Solid-phase extraction for picrocrocin determination in the quality control of saffron spice (Crocus sativus L.)

scholarly article by Ana María Sánchez et al published October 2009 in Food Chemistry

Spraying Ozonated Water on Bobal Grapevines: Effect on Wine Quality

scientific article published on 01 February 2020

Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening

scientific article

Stir bar sorptive extraction for the analysis of wine cork taint

scientific article published in April 2004

Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines

scientific article published on 02 November 2005

Study of volatiles in grapes by dynamic headspace analysis

article

Synergic effect of water-soluble components on the coloring strength of saffron spice

article

The Microvine, A Plant Model to Study the Effect of Vine-Shoot Extract on the Accumulation of Glycosylated Aroma Precursors in Grapes.

scientific article

The Natural Carotenoid Crocetin and the Synthetic Tellurium Compound AS101 Protect the Ovary against Cyclophosphamide by Modulating SIRT1 and Mitochondrial Markers.

scientific article published on 15 November 2017

The effects of geographical origin and virus infection on the saffron (Crocus sativus L.) quality

scientific article published on 17 May 2019

Toasted vine-shoot chips as enological additive

scholarly article by Cristina Cebrián-Tarancón et al published October 2018 in Food Chemistry

Vine-Shoot Waste Aqueous Extracts for Re-use in Agriculture Obtained by Different Extraction Techniques: Phenolic, Volatile, and Mineral Compounds

scientific article published on 30 October 2014

Wine Differentiation According to Color Using Conventional Parameters and Volatile Components

article by M.Dolores Huerta et al published December 1998 in Journal of Food Composition and Analysis

Winemaking with vine-shoots. Modulating the composition of wines by using their own resources

scientific article published on 15 March 2019

Worldwide market screening of saffron volatile composition

article

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