2026-04-27T21:45:07Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/305652025-03-26T19:10:03Zcom_10324_31661com_10324_952com_10324_894com_10324_1186com_10324_931col_10324_31662col_10324_1404

Rodríguez Méndez, María Luz Muñoz Martínez, Raquel García Hernández, Celia Medina Plaza, Cristina García Cabezón, Ana Cristina Fernández Escudero, José Antonio Barajas Tola, Enrique Medrano, Germán 2018-07-09T09:49:42Z 2018 Food Research International, 2018, vol.107, p. 544-550 http://uvadoc.uva.es/handle/10324/30565 10.1016/j.foodres.2018.02.060 In this work, an alternative method to monitor the phenolic maturity of grapes was developed. In this approach, the skins of grapes were used to cover the surface of carbon paste electrodes and the voltammetric signals obtained with the skin-modified sensors were used to obtain information about the phenolic content of the skins. These sensors could easily detect differences in the phenolic composition of different Spanish varieties of grapes (Mencía, Prieto Picudo and Juan García). Moreover, sensors were able to monitor changes in the phenolic content throughout the ripening process from véraison until harvest. 2020-07-09 2020-07-09 application/pdf spa Food Research International info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 International A different approach for the analysis of grapes: Using the skin as sensing element info:eu-repo/semantics/article SI