Instituto
INSTITUTO DE LA VIÑA Y EL VINO
Argitalpenak (13) Ikertzaileren baten partaidetza izan duten argitalpenak
2022
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Biodegradation of Pine Processionary Caterpillar Silk Is Mediated by Elastase- and Subtilisin-like Proteases
International Journal of Molecular Sciences, Vol. 23, Núm. 23
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Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. Sylvestris (Gmelin) Hegi
Journal of Fungi, Vol. 8, Núm. 4
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Drought affects the performance of native oak seedlings more strongly than competition with invasive crested wattle seedlings
Plant Biology, Vol. 24, Núm. 7, pp. 1297-1305
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Efectos del sobreencalado en el estado nutricional de las vides, con especial atención a su contenido en micronutrientes
Enoviticultura, Núm. 75
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Effects of Leonardite Amendments on Vineyard Calcareous Soil Fertility, Vine Nutrition and Grape Quality
Plants, Vol. 11, Núm. 3
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El futuro es hoy: el reto de una transición energética compatible con la conservación vegetal
Conservación vegetal, Núm. 26, pp. 17-21
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First Report of Pleurostoma richardsiae Associated with Twig and Branch Dieback of Olive Trees in Spain
Plant Disease, Vol. 106, Núm. 7, pp. 1981
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Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies
Foods, Vol. 11, Núm. 8
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La evaluación de recursos docentes en una experiencia de flipped classroom. Un enfoque basado en el análisis cualitativo comparativo difuso (fsQCA)
Actas del congreso virtual: Avances en Tecnologías, Innovación y Desafíos de la Educación Superior. ATIDES 2022
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Laboratory Extractions of Soil Phosphorus Do Not Reflect the Fact That Liming Increases Rye Phosphorus Content and Yield in an Acidic Soil
Plants, Vol. 11, Núm. 21
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Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines
Fermentation, Vol. 8, Núm. 9
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The Grapevine Microbiome to the Rescue: Implications for the Biocontrol of Trunk Diseases
Plants, Vol. 11, Núm. 7
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Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10899-10927