Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Inmaculada Romero-Cascales"'
Autor:
Ana Ortega-Regules, Inmaculada Romero-Cascales, José María Ros García, Ana Belén Bautista-Ortín, José María López-Roca, José Ignacio Fernández-Fernández, Encarnación Gómez-Plaza
Publikováno v:
OENO One, Vol 42, Iss 3, Pp 147-156 (2008)
Aims: The knowledge of parameters as the quantity of anthocyanins and tannins present during grape maturation, their evolution during the ripening period and extractability data could improve the management of red wine fermentation and help predict t
Externí odkaz:
https://doaj.org/article/903c88b19fb543f99c1903b009296d9c
Autor:
Encarna Gómez-Plaza, Rafael Apolinar-Valiente, Inmaculada Romero-Cascales, José María Ros-García
Publikováno v:
European Food Research and Technology. 243:1933-1942
The diffusion of valuable components, from the grape skin into the must is limited by a barrier formed by the cell walls. The deconstruction of the cell wall matrix during fruit ripening probably involves the synergistic action of different enzymatic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::301b79ebf51f112f2a29b77049a3e73d
https://doi.org/10.1007/s00217-017-2900-8
https://doi.org/10.1007/s00217-017-2900-8
Autor:
Encarna Gómez-Plaza, Rafael Apolinar-Valiente, Inmaculada Romero-Cascales, José María Ros-García
Publikováno v:
European Food Research and Technology. 242:2041-2049
The commercial enzyme preparations can increase the degradation of skins cell wall and, hence, the release of compounds of interest such as polyphenols, aromas, polysaccharides and oligosaccharides. However, the effects of the maceration enzymes are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8bb426f2ea9d9cb2ed149218586d5d7
https://doi.org/10.1007/s00217-016-2702-4
https://doi.org/10.1007/s00217-016-2702-4
Autor:
Inmaculada Romero-Cascales, Jose María López-Roca, José María Ros-García, Encarna Gómez-Plaza, Rafael Apolinar-Valiente
Publikováno v:
Food Chemistry. 187:89-97
Different winemaking practices are aimed at increasing cell wall degradation to facilitate extraction of valuables molecules into the wine. However, little attention has been paid to the composition of marcs from different cultivars according to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9cf50cdb98348d6b9a3e7cb25205668
https://doi.org/10.1016/j.foodchem.2015.04.042
https://doi.org/10.1016/j.foodchem.2015.04.042
Autor:
Jose María López-Roca, Inmaculada Romero-Cascales, Rafael Apolinar-Valiente, E. Gómez-Plaza, José María Ros-García, Pascale Williams, Thierry Doco
Publikováno v:
Australian Journal of Grape and Wine Research. 20:62-71
Background and Aims Several authors have demonstrated the interesting properties of wine polysaccharides. These compounds act as protective colloids and are able to interact with tannins and anthocyanins in wines, reducing their reactivity and increa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e05edb302c57f28ebaec1032f9e728a
https://doi.org/10.1111/ajgw.12048
https://doi.org/10.1111/ajgw.12048
Autor:
Ana Belén Bautista-Ortín, Adrián Martínez-Cutillas, Yolanda Ruiz-García, Rocío Gil-Muñoz, Encarna Gómez-Plaza, Inmaculada Romero-Cascales
Publikováno v:
American Journal of Enology and Viticulture. 64:459-465
The application of different elicitors to plants has proved a useful technique for the improvement of their phenolic content. However, studies have shown that the exact response of plants to elicitors depends both on variety and clone. In the present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b1e221b0023f54e04f41fdf2577d0ba
https://doi.org/10.5344/ajev.2013.13038
https://doi.org/10.5344/ajev.2013.13038
Autor:
Y. Ruiz-García, J. M. Lopez-Roca, A. Hernández-Jiménez, R. Gil-Muñoz, E. Gómez-Plaza, Inmaculada Romero-Cascales, Adrián Martínez-Cutillas
Publikováno v:
Acta Horticulturae. :397-401
Pre-harvest treatments of grapevine (‘Monastrell’) with the plant defence response elicitor benzothiadiazole (BTH, 0.3 mM) and methyl jasmonate (10 mM), an important growth regulator, were applied to check whether these compounds could enhance st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae7c745022ac53276958f638cb6be41e
https://doi.org/10.17660/actahortic.2012.939.53
https://doi.org/10.17660/actahortic.2012.939.53
Autor:
Inmaculada Romero-Cascales, Encarna Gómez-Plaza, José María Ros-García, Jose María López-Roca
Publikováno v:
Food Chemistry. 130:626-631
The effect of a macerating enzyme and maceration time on the structure of grape skin cell walls and on wine quality was studied by making wines with different maceration times with and without the addition of enzyme. The results show that the additio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46f5060f8608c5a925c2e181d523998d
https://doi.org/10.1016/j.foodchem.2011.07.091
https://doi.org/10.1016/j.foodchem.2011.07.091
Autor:
Rafael Apolinar-Valiente, E. Gómez-Plaza, José María Ros-García, Jose María López-Roca, Inmaculada Romero-Cascales
Publikováno v:
Analytica Chimica Acta. 660:206-210
In order to choose an appropriate cell-wall material (CWM) isolation procedure in grapes cv. Monastrell, four different standard procedures have been tested, and a comparison made of the amount of cell-wall material obtained, its composition and morp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::063c2e731fdf0647bc31cf6050a29f33
https://doi.org/10.1016/j.aca.2009.09.020
https://doi.org/10.1016/j.aca.2009.09.020
Autor:
Inmaculada Romero-Cascales, Jose María López-Roca, José María Ros-García, José Ignacio Fernández-Fernández, Encarna Gómez-Plaza
Publikováno v:
International Journal of Food Science & Technology. 43:1295-1305
Summary Numerous studies have reported on the use of enzymes in wineries to facilitate the extraction of grape phenolics and to aid colour stability, although no clear conclusions were reached. Information concerning the enzymatic activities of indus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e846b7a2deccbe84f4d04515c3931c55
https://doi.org/10.1111/j.1365-2621.2007.01608.x
https://doi.org/10.1111/j.1365-2621.2007.01608.x