CIENCIAS DE LA TIERRA Y DEL MEDIO AMBIENTE
Department
María Nieves
Goicoechea Preboste
Publications by the researcher in collaboration with María Nieves Goicoechea Preboste (19)
2023
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Mycorrhizal symbiosis improve fruit quality in Tempranillo grapevine sensitive to low-moderate warming
Scientia Horticulturae, Vol. 315
2022
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Atmospheric CO2 concentration affects the life cycle, yield, and fruit quality of early maturing edible legume cultivars
Journal of the Science of Food and Agriculture, Vol. 102, Núm. 10, pp. 3964-3971
2020
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Assessing growth and antioxidant properties of greenhouse-grown lettuces (Lactuca sativa l.) under different irrigation and carbon fertilization management
Revista de la Facultad de Ciencias Agrarias, Vol. 52, Núm. 1, pp. 87-94
2018
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Nutritional properties of Tempranillo grapevine leaves are affected by clonal diversity, mycorrhizal symbiosis and air temperature regime
Plant Physiology and Biochemistry, Vol. 130, pp. 542-554
2017
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Responsiveness of Durum Wheat to Mycorrhizal Inoculation Under Different Environmental Scenarios
Journal of Plant Growth Regulation, Vol. 36, Núm. 4, pp. 855-867
2016
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Nutritional quality and yield of onion as affected by different application methods and doses of humic substances
Journal of Food Composition and Analysis, Vol. 51, pp. 37-44
2015
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Pearl millet growth and biochemical alterations determined by mycorrhizal inoculation, water availability and atmospheric CO2 concentration
Crop and Pasture Science, Vol. 66, Núm. 8, pp. 831-840
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Selenium fertilization and mycorrhizal technology may interfere in enhancing bioactive compounds in edible tissues of lettuces
Scientia Horticulturae, Vol. 195, pp. 163-172
2014
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Mycorrhizal inoculation affected growth, mineral composition, proteins and sugars in lettuces biofortified with organic or inorganic selenocompounds
Scientia Horticulturae, Vol. 180, pp. 40-51
2013
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Enhanced accumulation of vitamins, nutraceuticals and minerals in lettuces associated with arbuscular mycorrhizal fungi (Amf): A question of interest for both vegetables and humans
Agriculture (Switzerland), Vol. 3, Núm. 1, pp. 188-209
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Nutritional quality of outer and inner leaves of green and red pigmented lettuces (Lactuca sativa L.) consumed as salads
Scientia Horticulturae, Vol. 151, pp. 103-111
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The arbuscular mycorrhizal symbiosis can overcome reductions in yield and nutritional quality in greenhouse-lettuces cultivated at inappropriate growing seasons
Scientia Horticulturae, Vol. 164, pp. 145-154
2012
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Elevated CO2 may impair the beneficial effect of arbuscular mycorrhizal fungi on the mineral and phytochemical quality of lettuce
Annals of Applied Biology, Vol. 161, Núm. 2, pp. 180-191
2011
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Arbuscular mycorrhizal fungi (AMF) improved growth and nutritional quality of greenhouse-grown Lettuce
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 10, pp. 5504-5515
2010
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Review. Mycorrhizal fungi (AMF) as bioprotector agents against wilt induced by Verticillium spp. in pepper
Spanish journal of agricultural research, Núm. 1, pp. 25-42
2006
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Defence-related enzymes in pepper roots during interactions with arbuscular mycorrhizal fungi and/or verticillium dahliae
BioControl, Vol. 51, Núm. 3, pp. 293-310
2005
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Moderate drought influences the effect of arbuscular mycorrhizal fungi as biocontrol agents against Verticillium-induced wilt in pepper
Mycorrhiza, Vol. 15, Núm. 5, pp. 345-356
2004
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Antioxidant metabolism in asymptomatic leaves of Verticillium-infected pepper associated with an arbuscular mycorrhizal fungus
Journal of Phytopathology, Vol. 152, Núm. 11-12, pp. 539-599
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Effectiveness of three Glomus species in protecting pepper (Capsicum annuum L.) against verticillium wilt
Biological Control, Vol. 31, Núm. 3, pp. 296-305