Zobrazeno 1 - 10 of 1 559 pro vyhledávání: '"Gómez‐Plaza, E."'
2
Akademický článek
The composition and structure of plant fibers affect their fining performance in wines.
Autor: Osete-Alcaraz L; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain., Gómez-Plaza E; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain. Electronic address: encarna.gomez@um.es., Jørgensen B; Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, Denmark., Oliva J; Department of Agricultural Chemistry, Faculty of Chemistry, University of Murcia, 30100, Murcia, Spain., Cámara MA; Department of Agricultural Chemistry, Faculty of Chemistry, University of Murcia, 30100, Murcia, Spain., Jurado R; Agrovin S.A., Avenida de los Vinos s/n, 13600 Alcázar de San Juan, Ciudad Real, Spain., Bautista-Ortín AB; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain.
Publikováno v: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 2), pp. 140657. Date of Electronic Publication: 2024 Jul 30.
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3
Akademický článek
The technology of high-power ultrasound and its effect on the color and aroma of rosé wines.
Autor: Labrador Fernández L; Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain., Pérez-Porras P; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain., Díaz-Maroto MC; Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain., Gómez-Plaza E; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain., Pérez-Coello MS; Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain., Bautista-Ortín AB; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain.
Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2023 Oct; Vol. 103 (13), pp. 6616-6624. Date of Electronic Publication: 2023 Jun 09.
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4
Akademický článek
Protein extracts from amaranth and quinoa as novel fining agents for red wines.
Autor: Pino-Ramos LL; Instituto de Investigación Interdisciplinaria, Universidad de Talca, 3460000 Talca, Chile., Gómez-Plaza E; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain., Olate-Olave VR; Instituto de Investigación Interdisciplinaria, Universidad de Talca, 3460000 Talca, Chile., Laurie VF; Laboratorio de enología, Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, 3460000 Talca, Chile. Electronic address: flaurie@utalca.cl., Bautista-Ortín AB; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: anabel@um.es.
Publikováno v: Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139055. Date of Electronic Publication: 2024 Mar 19.
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5
Akademický článek
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines.
Autor: Labrador Fernández L; Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain., Díaz-Maroto MC; Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain., Pérez Porras P; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain., Bautista-Ortín AB; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain., Alañón ME; Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain., Gómez-Plaza E; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain., Pérez-Coello MS; Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain.
Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2023 May; Vol. 103 (7), pp. 3613-3620. Date of Electronic Publication: 2022 Oct 17.
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6
Akademický článek
Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes.
Autor: Martínez-Moreno A; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain., Pérez-Porras P; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain., Bautista-Ortín AB; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain., Gómez-Plaza E; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain., Vallejo F; Metabolomic Platform, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain.
Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Jun 04; Vol. 13 (11). Date of Electronic Publication: 2024 Jun 04.
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7
Akademický článek
The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.
Autor: Pérez-Porras P; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain., Bautista-Ortín AB; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain., Martínez-Lapuente L; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26071 Logroño, Spain., Guadalupe Z; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26071 Logroño, Spain., Ayestarán B; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26071 Logroño, Spain., Gómez-Plaza E; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain.
Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Apr 24; Vol. 13 (9). Date of Electronic Publication: 2024 Apr 24.
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8
Akademický článek
Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines.
Autor: Martínez-Lapuente L; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain., Guadalupe Z; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain., Higueras M; Scientific Computation & Technological Innovation Center (SCoTIC), Universidad de La Rioja, 26006 Logroño, Spain., Ayestarán B; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain., Pérez-Porras P; Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain., Bautista-Ortín AB; Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain., Gómez-Plaza E; Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Jan 31; Vol. 72 (4), pp. 1928-1937. Date of Electronic Publication: 2023 Feb 25.
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9
Akademický článek
Reemplazo de la estabilización tartárica por frío en las bodegas: El uso de carboximetil celulosa, poliaspartato de potasio y resinas intercambiadoras de iones
Autor: Martínez-Pérez P., Ortín A.B. Bautista, Durand V., Gómez-Plaza E.
Publikováno v: BIO Web of Conferences, Vol 12, p 02018 (2019)
El tratamiento de los vinos antes del embotellado para evitar la precipitación de las sales del ácido tartárico es un paso importante y común durante la producción del vino. La estabilización en frío es el tratamiento de estabilización más u
Externí odkaz: https://doaj.org/article/4bad5488fa8a43c4a82ea0347b8991ed
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10
Akademický článek
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