Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Carlos, Escott"'
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
Context & aim: The two major categories of Port wines, Tawny and Ruby, are defined by their ageing conditions, with associated oxidative conditions being much more pronounced in the case of the former than the latter. The main aim of this study was t
Externí odkaz:
https://doaj.org/article/7c117be7bb00408f8f48cdbb9161ed56
Publikováno v:
Beverages, Vol 9, Iss 2, p 49 (2023)
The aim of this study was the elaboration of isotonic drinks rich in bioactive compounds and antioxidant activity using organic ingredients and without synthetic additives. Grape juice was used as a natural source of sugars and phenolic compounds, co
Externí odkaz:
https://doaj.org/article/bbd3357174674b97b4d6fc185f38b95b
Autor:
Juan Manuel Del Fresno, Antonio Morata, Iris Loira, Carlos Escott, José Antonio Suárez Lepe
Publikováno v:
ACS Omega, Vol 5, Iss 13, Pp 7235-7243 (2020)
Externí odkaz:
https://doaj.org/article/91141e05e85a40f290d3ffaf7e326845
Autor:
Juan Manuel del Fresno, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González, Antonio Morata
Publikováno v:
Fermentation, Vol 8, Iss 11, p 654 (2022)
Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have reported that these species can provide interesting sensory character
Externí odkaz:
https://doaj.org/article/f35c4632ccc040a98fe5b79dd888c5fe
Publikováno v:
Foods, Vol 11, Iss 22, p 3734 (2022)
On the one hand, the species Lachancea thermotolerans is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species Metschnikowia pulcherrima is renowned for i
Externí odkaz:
https://doaj.org/article/cc1f04861260405493a9b8e9fd75f71e
Autor:
Carlos Escott, Antonio Morata, Fernando Zamora, Iris Loira, Juan Manuel del Fresno, José Antonio Suárez-Lepe
Publikováno v:
ACS Omega, Vol 3, Iss 11, Pp 15575-15581 (2018)
Externí odkaz:
https://doaj.org/article/ee387f19f4994da89c8dd1d27a01b8f7
Publikováno v:
Antioxidants, Vol 10, Iss 12, p 1863 (2021)
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affecte
Externí odkaz:
https://doaj.org/article/45e17bd828f54803ab6748af0cf9287d
Publikováno v:
Beverages; Volume 9; Issue 2; Pages: 49
The aim of this study was the elaboration of isotonic drinks rich in bioactive compounds and antioxidant activity using organic ingredients and without synthetic additives. Grape juice was used as a natural source of sugars and phenolic compounds, co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::1efe7e5b5c5672ac10d07da0bfb85420
Autor:
Juan Manuel Del Fresno, Iris Loira, Carlos Escott, Francisco Carrau, Carmen González, Rafael Cuerda, Antonio Morata
Publikováno v:
Fermentation, Vol 7, Iss 3, p 141 (2021)
Hanseniaspora vineae is an apiculate yeast that can be used for the production of interesting commercial wines, due to its contribution of fermentative volatiles. This paper presents a detailed comparative study of the use of H. vineae, compared to p
Externí odkaz:
https://doaj.org/article/f19d98123d89477f880f50feab9a554c
Publikováno v:
Molecules, Vol 26, Iss 15, p 4571 (2021)
Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologie
Externí odkaz:
https://doaj.org/article/093559b26d6d4e4ca36edc58a2b71b6f