Rocío Gutiérrez Escobar-rekin lankidetzan egindako argitalpenak (9)

2024

  1. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

    European Food Research and Technology

  2. Variety and year: Two key factors on amino acids and biogenic amines content in grapes

    Food Research International, Vol. 175

2023

  1. Elaboración de vino blanco sin anhídrido sulfuroso, un desafío para la industria enológica

    XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022

  2. Estudio comparativo de aminoácidos y aminas biógenas presentes en el mosto de ocho variedades de uva blanca y tinta cultivadas en clima cálido durante tres años

    XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022

  3. Grapevine shoots extract as an alternative to SO2 in rosé wines. A double approach: Classical measurements and 1H NMR metabolomics

    Food Control, Vol. 152

  4. On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies

    Foods, Vol. 12, Núm. 19

  5. Stilbenes as a sustainable alternative to sulfur dioxide in wines

    BIO Web of Conferences

  6. Sulfur dioxide-free Verdejo wines through the use of a pure stilbene extract: exploring possible synergistic effect with glutathione

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 3, pp. 1152-1160

2021

  1. Wine polyphenol content and its influence on wine quality and properties: A review

    Molecules, Vol. 26, Núm. 3