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List of works by Ana Gonzalo-Diago

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

scientific article published on 7 January 2014

Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines.

scientific article published on 25 January 2013

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

scientific article published on 27 June 2015

Grapevine-shoot stilbene extract as a preservative in red wine.

scientific article published on 26 November 2015

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