ILDEFONSO
CARO PINA
Catedrático de Universidad
ANA MARIA
ROLDAN GOMEZ
Profesora Titular de Universidad
Publicaciones en las que colabora con ANA MARIA ROLDAN GOMEZ (9)
2018
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Effect on white grape must of multiflora bee pollen addition during the alcoholic fermentation process
Molecules, Vol. 23, Núm. 6
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Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines
Food Research International, Vol. 105, pp. 197-209
2012
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Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines
Food Microbiology, Vol. 30, Núm. 1, pp. 245-252
2011
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Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics
Food Chemistry, Vol. 126, Núm. 2, pp. 574-582
2010
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Evolution of resveratrol and piceid contents during the industrial winemaking process of sherry wine
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 7, pp. 4268-4273
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Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide
Journal of Food Engineering, Vol. 96, Núm. 2, pp. 304-308
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Kinetic study of the velum formation by Saccharomyces cerevisiae (beticus ssp.) during the biological aging of wines
Process Biochemistry, Vol. 45, Núm. 4, pp. 493-499
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Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines
Food Control, Vol. 21, Núm. 11, pp. 1442-1447
2003
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Resveratrol content of Palomino fino grapes: Influence of vintage and fungal infection
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 5, pp. 1464-1468