MIGUEL
PALMA LOVILLO
Catedrático de Universidad
Instituto de Investigación y Formación Agraria y Pesquera
Sevilla, EspañaPublications in collaboration with researchers from Instituto de Investigación y Formación Agraria y Pesquera (10)
2024
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Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine
European Food Research and Technology
2023
2022
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Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines
Foods, Vol. 11, Núm. 12
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Microwave-assisted extraction of non-coloured phenolic compounds from grape cultivars
European Food Research and Technology, Vol. 248, Núm. 7, pp. 1883-1901
2021
2014
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Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)
Food Chemistry, Vol. 153, pp. 200-206
2011
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Microwave assisted extraction of anthocyanins from grape skins
Food Chemistry, Vol. 124, Núm. 3, pp. 1238-1243
2010
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Induction of stilbenes in grapes by UV-C: Comparison of different subspecies of Vitis
Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 1, pp. 231-238
2009
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Phenolic characterisation of red grapes autochthonous to Andalusia
Food Chemistry, Vol. 112, Núm. 4, pp. 949-955