Zobrazeno 1 - 10
of 33
pro vyhledávání: '"José María Ros García"'
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:
Inés González Hidalgo, José María Ros García, Adriana Hurtado Gómez, María Isabel Alarcón Flores, Esther Vidal Cascales
Publikováno v:
Journal of Food and Nutrition Research. 9:193-198
The purpose of this research is to evaluate the stability of the added fructooligosaccharides during the processing and the shelf life of an aseptically packed commercial pineapple nectar. With this objective, a pineapple nectar was produced in a fru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a539dde7e12c996044baafa4d71f97a
https://doi.org/10.12691/jfnr-9-4-4
https://doi.org/10.12691/jfnr-9-4-4
Publikováno v:
Emirates Journal of Food and Agriculture.
The characteristics of the hackberry (Celtis australis L.) fresh flesh stored under refrigeration conditions during ten weeks have been investigated. The hackberries were harvested at maturity (October) in Moratalla (Spain). The flesh was obtained us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed786c7f0cd7079b9026e91517cccd2e
https://doi.org/10.9755/ejfa.2022.v34.i3.2830
https://doi.org/10.9755/ejfa.2022.v34.i3.2830
Publikováno v:
Emirates Journal of Food and Agriculture. :528
Quince fruits from different geographical origin and year of harvesting (2019 and 2020) were characterized from physicochemical and nutritional viewpoint. Quince fruits were collected at maturity (September) in Murcia (Spain). The pH, soluble solids,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12ae1cf665ef3e3a1b3d71609b9d9611
https://doi.org/10.9755/ejfa.2021.v33.i6.2715
https://doi.org/10.9755/ejfa.2021.v33.i6.2715
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:
Thierry Doco, Rafael Apolinar-Valiente, Encarna Gómez-Plaza, Nancy Terrier, José María Ros-García
Publikováno v:
Journal of the Science of Food and Agriculture. 97:4029-4035
Monastrell is a red grape cultivar adapted to the dry environmental conditions of Murcia, SE Spain. Its berries seem to be characterized by a rigid cell wall structure, which could make difficult the winemaking process. Cabernet Sauvignon cultivar is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb6ce2e2aee1c4c7d03677e51579dc4d
https://doi.org/10.1002/jsfa.8270
https://doi.org/10.1002/jsfa.8270
Autor:
Ana Belén Bautista-Ortín, Pilar Martínez-Pérez, Encarna Gómez-Plaza, William G.T. Willats, Florent Weiller, José María Ros-García, Andrea Osete-Alcaraz, Julia Schückel, John P. Moore
Publikováno v:
Food research international (Ottawa, Ont.). 129
Tannins are present in grape skins and seeds from where they are transferred into the must-wine matrix during the maceration stages of winemaking. However, tannin transfer is often incomplete. This could be due, among other reasons, to tannins becomi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::300ee7c51781a8f5569cdc0543d82f59
https://pubmed.ncbi.nlm.nih.gov/32036932
https://pubmed.ncbi.nlm.nih.gov/32036932
Autor:
Esther Vidal Cascales, Domenico Prencipe, Claudia Nocentini, José María Ros García, Reyes López Sánchez
Publikováno v:
Emirates Journal of Food and Agriculture. :37
The characteristics and composition of hackberries (Celtis australis L.) from Mediterranean forests were stablished and compared to other fruits. Fresh hackberries were fractionated in peel (19.8%), flesh (49.7%) and stone (29.4%). A very high value
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcf0baf5870f1b3ca48d5acf4e772ecf
https://doi.org/10.9755/ejfa.2021.v33.i1.2375
https://doi.org/10.9755/ejfa.2021.v33.i1.2375
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
Publikováno v:
Emirates Journal of Food and Agriculture. :623
Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing fact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f258d19ca22516f6a598e6857f17de41
https://doi.org/10.9755/ejfa.2020.v32.i8.2140
https://doi.org/10.9755/ejfa.2020.v32.i8.2140