Publicaciones en colaboración con investigadores/as de Universidad de Murcia (10)

2023

  1. Factors Affecting the Bioproduction of Resveratrol by Grapevine Cell Cultures under Elicitation

    Biomolecules, Vol. 13, Núm. 10

2014

  1. Differential plant proteome analysis by isobaric tags for relative and absolute quantitation (iTRAQ)

    Methods in Molecular Biology, Vol. 1072, pp. 155-169

  2. Suspension-cultured plant cells as a tool to analyze the extracellular proteome

    Methods in Molecular Biology, Vol. 1072, pp. 407-433

2013

  1. Bioproduction of trans-resveratrol from grapevine cell cultures

    Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes (Springer Berlin Heidelberg), pp. 1683-1713

  2. Production of grapevine cell biomass (Vitis Vinifera L. Gamay) and resveratrol in custom commercial bioreactors using cyclodextrins methyl-jasmonate elicitors

    Resveratrol: Sources, Production and Health Benefits (Nova Science Publishers, Inc.), pp. 19-39

2011

  1. A DIGE-based quantitative proteomic analysis of grape berry flesh development and ripening reveals key events in sugar and organic acid metabolism

    Journal of Experimental Botany, Vol. 62, Núm. 8, pp. 2521-2569

  2. DIGE analysis of proteome changes accompanying large resveratrol production by grapevine (Vitis vinifera cv. Gamay) cell cultures in response to methyl-β-cyclodextrin and methyl jasmonate elicitors

    Journal of Proteomics, Vol. 74, Núm. 8, pp. 1421-1436

  3. ITRAQ-based profiling of grape berry exocarp proteins during ripening using a parallel mass spectrometric method

    Molecular BioSystems, Vol. 7, Núm. 3, pp. 749-765

2009

  1. Changes of defense proteins in the extracellular proteome of grapevine (Vitis vinifera cv. Gamay) cell cultures in response to elicitors

    Journal of Proteomics, Vol. 73, Núm. 2, pp. 331-341

2006

  1. Modified cyclodextrins are chemically defined glucan inducers of defense responses in grapevine cell cultures

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 1, pp. 66-71