15 Nov 2024Open access
Novel application of silica materials to reduce phenolic content of red winesPublisher siteApplied Food Research, Fermentation and Sensory Analysis
Active, last published 2026
José Luis
Aleixandre-Tudó
Scholar“Research profile drawn from open scholarly records.”
Stellenbosch University
South Africa1
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13
Citations
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01 · About the work
What I study
research summary for José Luis Aleixandre-Tudó will appear here once their profile is updated.
02 · Reach
Publication output and reach
José's work has been cited 13 times across 1 active year. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
04 · Where I am
Affiliations
Affiliation on published researchStellenbosch University, South AfricaDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
6 works15 Mar 2024Open access1cites
Forecasting wine phenolic composition from infrared spectra of grapes extracts and monitoring of fermentations with optimised time-specific prediction modelsPublisher siteChemometrics and Intelligent Laboratory Systems, Fermentation and Sensory Analysis
25 Feb 2024Open access
Exploration of Global and Specialized Near-Infrared Calibrations for the Quantification of Nutritional Content in Grapevine Organs, Berry Phenological Stages, and Shoot LignificationPublisher siteApplied Spectroscopy, Horticultural and Viticultural Research
19 Feb 2024Open access11cites
Astringency perception in a red wine context – a reviewPublisher siteOENO One, Fermentation and Sensory Analysis
1 Jan 2024Open access1cites
Prediction of physical attributes in fresh grapevine (Vitis vinifera L.) organs using infrared spectroscopy and chemometricsPublisher siteVibrational Spectroscopy, Spectroscopy and Chemometric Analyses
1 Jan 2024
The Data Repositories in Agriculture. A Preliminary InvestigationPublisher siteLecture notes in networks and systems, Research Data Management Practices
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