Todas las publicaciones del investigador:
Ayestarán Iturbe, Belén

2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 Años anteriores
TítuloAutoresFuenteAño
Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines

Ayestarán Iturbe, BelénGuadalupe Mínguez, Zenaida Journal of Agricultural and Food Chemistry 2008
Changes in the color components and phenolic content of red wines from Vitis Vinífera L. Cv. "Tempranillo" during vinification and aging

Ayestarán Iturbe, BelénGuadalupe Mínguez, Zenaida European Food Research and Technology 2008
Manoproteínas y Enzimas en la Extracción y estabilidad del color de vinos tintos de Tempranillo

Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén (Director de tesis);  2008
Maceration Enzymes and Mannoproteins: A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines

Palacios García, Antonio TomásGuadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén Journal of Agricultural and Food Chemistry 2007
Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines

Ayestarán Iturbe, BelénGuadalupe Mínguez, Zenaida Journal of Agricultural and Food Chemistry 2007
Seguimiento de la autolisis acelerada de lías de levaduras por pectinasas y beta-glucanasas

Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén; Rodríguez, Domingo; Barrau, José; Rodríguez, Rocío; Fernández, Oscar; Ryan, Jose María;  Avances en ciencias y técnicas enológicas: Transferencia de tecnología de la red GIENOL al sector vitivinícola 2007
Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation

Ayestarán Iturbe, BelénGuadalupe Mínguez, ZenaidaSáenz Navajas, María Pilar; Soldevilla Armas, Alberto;  Journal of Chromatography A 2006
Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process

Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén; León, D.;  Analytica Chimica Acta 2004
Cuantificación de polisacáridos en mostos y vinos tintos de variedad tempranillo

 
Ayestarán Iturbe, BelénGuadalupe Mínguez, Zenaida; León, D.;  VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL : Logroño, 21, 22 y 23 de mayo de 2003 2003
Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high and low-quality vineyards over two years

Ayestarán Iturbe, Belén; Cantalejo, M.J.; Casp, A.; Arozarena, I.;  Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print 2002
Estudio de la madurez fenólica en uvas

Ayestarán Iturbe, Belén; Casp Vanaclocha, Ana; Ayestarán, Belén; Cantalejo Díez, María Jesús;  XXVème Congrès Mondial de la Vigne et du Vin : Paris 19-23 Juin/June/Junio 2000 2000
Acidos Grasos en Mostos Garnacha. Contenido y Utilización Durante la Fermentación

 
Ayestarán Iturbe, Belén; García, A.; Ancín, C.; Zufia, L.;  Grupos de Investigación Enológica Jornadas Científicas Tecnológicas¿97 1999
Diferencias en el Metabolismo Nitrogenado de las Levaduras, en Mostos Garnacha con Diferente Grado de Clarificación

 
Ayestarán Iturbe, Belén; Ancín, C.; Torrea, D.;  Grupos de Investigación Enológica Jornadas Científicas Tecnológicas¿97 1999
El buen hacer del vino

Ayestarán Iturbe, Belén; Casp, A.; Rankine, F.; Cantalejo, I.;  1999
Relation of Fatty Acid Contents in Garnacha and Viura Musts during Fermentation and Aging Wine

Ayestarán Iturbe, Belén; Garrido, J.; Ancín, C.; García, A.;  Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print 1998
Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must

Ayestarán Iturbe, Belén; Ancín, C.; Garrido, J.;  Journal of Agricultural and Food Chemistry 1998
Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine

Ayestarán Iturbe, Belén; Ancin C., Garcia A., Garrido J.;  Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print 1998
Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine

Ayestarán Iturbe, Belén; Ancin C., Garcia A., Garrido J.;  European Food Research and Technology 1998
Sedimentation clarification of viura musts. Utilization of amino acids during fermentation

Texto completo open access 
Ayestarán Iturbe, Belén; Garrido, J.; Ancín, C.;  Food Chemistry 1998
The Influence of Prefermentation Clarification on Heavy Metal Lability in Garnacha Must and Rosé Wine using Differential Pulse Anodic Stripping Voltammetry

Ayestarán Iturbe, Belén; Ancín, C.; Garrido, J.;  Journal of Agricultural and Food Chemistry 1997
Influence of Prefermentation Clarification on Heavy Metal Lability in Garnacha Must and Rosé Wine Using Differential Pulse Anodic Stripping Voltammetry

Ayestarán Iturbe, Belén; Garrido J., Fraile P., Ancin C.;  Journal of Agricultural and Food Chemistry 1997
Influence of Prefermentation Clarification on the Higher Alcohol Contents of Wines

Ayestarán Iturbe, Belén; González, A.; Ancín, C.; García, A.;  Food Chemistry 1996
Sedimentation Clarification of Garnacha Must. Consumption of Amino Acids During Fermentation and Aging

Ayestarán Iturbe, Belén; Ancín, C.; Garrido, J.;  Food Research International 1996
Clarification by vacuum filtration of Grenache must. Utilization of free amino acids during fermentation and bottle-aging of wine

Ayestarán Iturbe, Belén; Ancín, C.; Garrido, J.;  American Journal of Enology and Viticulture 1996
Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation

Texto completo open access 
Ayestarán Iturbe, Belén; Ancín, C.; Carroza, M.; Garrido, J.;  Food Control 1996
Influence of vacuum filtration of Viura must on the concentration of fatty acids and their utilization in fermentation

Texto completo open access 
Ayestarán Iturbe, Belén; Ancín, C.; García, A.; Garrido, J.;  Food Research International 1996
Influence of Prefermentation Clarification on Nitrogenous Contents of Musts and Wines

Ayestarán Iturbe, Belén; García, A.; González, A.; Garrido, J.; Ancín, C.;  Journal of Agricultural and Food Chemistry 1995
Influencia de los pretratamientos de clarificación en el contenido nitrogenado de mostos y vinos. Alcoholes superiores en vinos

Ayestarán Iturbe, Belén; Ancín Azpilicueta, Carmen ;  1995