Artículos publicados por investigadores de la UR en:
LWT - Food Science and Technology

Encontrados 14 registros. 1 de 1
  • 1
Título Autores Año
Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

Garde Cerdán, Teresa; Gutiérrez-Gamboa, G.; Gonzalo-Diago, A.; Moreno-Simunovic, Y.; Martínez-Gil, A.M.;  2017
Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration

González García, RamónMorales Calvo, Pilar; Rodrigues, A.J.; Raimbourg, T.;  2016
Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

Garde Cerdán, TeresaGonzalo Diago, Ana; Raposo, R.; Ruiz-Moreno, M.J.; Puertas, B.; Moreno-Rojas, J.M.; Zafrilla, P.; Guerrero, R.F.; Cantos-Villar, E.;  2016
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

Texto completo open access 
Sáenz Navajas, María PilarFernández Zurbano, PurificaciónAvizcuri Inac, José Miguel; PEYRON, DOMINIQUE; VALENTIN, DOMINIQUE; FERREIRA GONZÁLEZ, VICENTE; BALLESTER, JORDI;  2015
Grape variety, aging on lees and aging in bottle after disgorging. Influence on volatile composition and foamability of sparkling wines

Texto completo open access 
Martínez Lapuente, Leticia Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén; Bueno Herrera, Marta; Ortega Heras, Miriam; Pérez Magariño, Silvia;  2015
Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers

Garde Cerdán, TeresaSantamaría Aquilué, María PilarGonzález Arenzana, LucíaLópez Alfaro, Isabel; Lopez, Rosario;  2015
Improved fermentation kinetics by wine yeast strains evolved under ethanol stress

Texto completo open access 
González García, RamónMorales Calvo, Pilar; Novo Molinero, Teresa; Bertran, E.; Martinez, M.; Yuste, M.;  2014
Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

Texto completo open access 
Avizcuri Inac, José MiguelFernández Zurbano, PurificaciónDizy Soto, Marta María Inés; Bodelón, O.G.; Préstamo, G.;  2013
Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

Texto completo open access 
Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén; Del Barrio Galán, Rubén; Pérez Magariño, Silvia; Ortega Heras, Miriam;  2012
Using near infrared spectroscopy to determine haloanisoles and halophenols in barrel aged red wines

Texto completo open access 
Garde Cerdán, Teresa; Lorenzo C.; Zalacain A.; Alonso G.L.; Salinas M.R.;  2012
Effect of plastic permeability and exposure to light during storage on the quality of minimally processed broccoli and cauliflower

Ayala Zurbano, FernandoOlarte Martínez, CarmenEchávarri Granado, José FedericoSanz Cervera, Susana 2009
Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

Texto completo open access 
Garde Cerdán, Teresa; Ancin-Azpilicueta C.;  2008
Effect of oak barrel type on the volatile composition of wine: Storage time optimization

Texto completo open access 
Garde Cerdán, Teresa; Ancin-Azpilicueta C.;  2006
A Study of Factors Affecting Wine Volatile Composition and its Application in Discriminant Analysis

Texto completo open access 
Fernández Zurbano, Purificación; Ferreira, V.; Cacho, J.;  1996
  • 1