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pro vyhledávání: '"A. Osete-Alcaraz"'
Akademický článek
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Autor:
Osete-Alcaraz, Andrea1 (AUTHOR), Osete-Alcaraz, Lucía1 (AUTHOR), Ortega-Regules, Ana Eugenia2 (AUTHOR), Bautista-Ortín, Ana Belen1 (AUTHOR), Gómez-Plaza, Encarna1 (AUTHOR) encarna.gomez@um.es
Publikováno v:
Biomolecules (2218-273X). Oct2022, Vol. 12 Issue 10, pN.PAG-N.PAG. 11p.
Autor:
Andrea Osete-Alcaraz, Lucía Osete-Alcaraz, Ana Eugenia Ortega-Regules, Ana Belen Bautista-Ortín, Encarna Gómez-Plaza
Publikováno v:
Biomolecules, Vol 12, Iss 10, p 1519 (2022)
One of the biggest problems with the use of traditional fining agents is that some of them present allergenic characteristics or are not suitable for vegan consumers due to their animal origin. An alternative to these traditional proteinaceous agents
Externí odkaz:
https://doaj.org/article/56923ab804a94ed781c318ce64d24c26
Autor:
Osete-Alcaraz, Andrea, Gómez-Plaza, Encarna, Martínez-Pérez, Pilar, Weiller, Florent, Schückel, Julia, Willats, William G.T., Moore, John P., Ros-García, José M., Bautista-Ortín, Ana B.
Publikováno v:
In Food Research International March 2020 129
Publikováno v:
Foods, Vol 11, Iss 1, p 19 (2021)
The final concentration of phenolic compounds in wines is usually lower than what might be expected, given their concentration in grapes. This is in part due to the interactions between cell walls from grapes and yeast with phenolics during red winem
Externí odkaz:
https://doaj.org/article/252af3316bb040788c0c796a7c43794b
Autor:
Andrea Osete-Alcaraz, Encarna Gómez-Plaza, Pilar Martínez-Pérez, Florent Weiller, Julia Schückel, William G.T. Willats, John P. Moore, José M. Ros-García, Ana B. Bautista-Ortín
Publikováno v:
Molecules, Vol 26, Iss 3, p 770 (2021)
This study evaluates the capacity of four hydrolytic enzymes to limit the interactions between grape cell-walls and tannins and/or to favor tannin desorption. Adsorption and desorption tests were conducted by mixing a commercial seed tannin with puri
Externí odkaz:
https://doaj.org/article/b5aa45421a17452aa6297523a52e16b0
Publikováno v:
Foods, Vol 11, Iss 19, p 19 (2022)
Foods
Foods; Volume 11; Issue 1; Pages: 19
Foods
Foods; Volume 11; Issue 1; Pages: 19
The final concentration of phenolic compounds in wines is usually lower than what might be expected, given their concentration in grapes. This is in part due to the interactions between cell walls from grapes and yeast with phenolics during red winem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0aeaff14877820b3180451352c0e432
https://www.mdpi.com/2304-8158/11/1/19
https://www.mdpi.com/2304-8158/11/1/19
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Osete-Alcaraz, Andrea1 andrea.osete@um.es, Bautista-Ortín, Ana Belén1 anabel@um.es, Gómez-Plaza, Encarna1 encarna.gomez@um.es
Publikováno v:
Biomolecules (2218-273X). Jan2020, Vol. 10 Issue 1, p1-22. 22p.
The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines
Publikováno v:
Biomolecules, Vol 10, Iss 1, p 36 (2019)
The interactions between tannins and soluble and insoluble cell wall components are, in part, responsible for the low quantities of tannins found in wines compared with the quantities in grapes. The use of polysaccharides to compete with cell wall co
Externí odkaz:
https://doaj.org/article/220f6f25595142de92ab069320eca281