Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Juan José Mangas Alonso"'
Autor:
Pilar Arias-Abrodo, Enrique Dapena de la Fuente, Juan José Mangas-Alonso, Daniel Méndez-Sánchez, Jaime González-Álvarez, Jairo Pello-Palma, Vicente Gotor-Fernández, María Dolores Gutiérrez-Álvarez
Publikováno v:
Analytical and Bioanalytical Chemistry. 409:3033-3041
A chromatographic method for the separation of volatile compounds in Asturian cider apple juices has been developed. For this separation purpose, a monocationic imidazolium-based ionic liquid bearing a reactive terminal iodine atom was synthesized by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27c98ca085db49bc4e0e4ed92ecfdeaf
https://doi.org/10.1007/s00216-017-0250-9
https://doi.org/10.1007/s00216-017-0250-9
Publikováno v:
Food Chemistry. 213:505-513
A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c71e4c0a75de0d0c76506e0f5c363b1
https://doi.org/10.1016/j.foodchem.2016.06.063
https://doi.org/10.1016/j.foodchem.2016.06.063
Autor:
María José Antón-Díaz, Ovidio Fernández-García, Anna Picinelli-Lobo, Juan José Mangas-Alonso, Belén Suárez Valles
Publikováno v:
Food Chemistry. 190:1116-1122
The effect of different treatments involving contact with natural lees on the aromatic profile of cider has been evaluated. Comparing with the untreated ciders, the contact with lees brought about a significant increase of the concentrations of most
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21d5cb971147a52d815bdb11928b52e3
https://doi.org/10.1016/j.foodchem.2015.06.018
https://doi.org/10.1016/j.foodchem.2015.06.018
Autor:
Juan José Mangas-Alonso, Jaime González-Álvarez, Pilar Arias Abrodo, Enrique Dapena de la Fuente, Maria Dolores Gutiérrez Álvarez, Jairo Pello-Palma, Jorge Díez
Publikováno v:
RUO. Repositorio Institucional de la Universidad de Oviedo
instname
instname
Gas chromatography combined with solid-phase microextraction has been used for the identification of the aromatic profiles of new cider apple genotypes, and a chemometric characterization of these new cider apple genotypes has been carried out using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9680b4453f2324f5bc5b292acb39da1e
http://hdl.handle.net/10651/39346
http://hdl.handle.net/10651/39346
Autor:
Daniel Díaz Llorente, Jaime González Álvarez, Pilar Arias Abrodo, Domingo Blanco Gomis, Cristina Botas Velasco, Juan José Mangas Alonso, Maria Dolores Gutiérrez Álvarez
Publikováno v:
Food and Bioprocess Technology. 6:2651-2658
A high-speed gas chromatography method has been developed to separate the fatty acids in different milk fat fractions obtained via the dry fractionation deodorization process (TIRTIAUX method). Exploratory data techniques, namely cluster analysis and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e75139f936c6d12ebfec3e37f3a6aad0
https://doi.org/10.1007/s11947-012-0915-5
https://doi.org/10.1007/s11947-012-0915-5
Autor:
Pilar Arias Abrodo, Domingo Blanco Gomis, Daniel Díaz Llorente, Maria Dolores Gutiérrez Álvarez, Jaime González-Álvarez, Enrique Dapena de la Fuente, Juan José Mangas Alonso
Publikováno v:
Food and Bioprocess Technology. 6:2447-2454
Headspace solid-phase microextraction coupled to Fast gas chromatography (GC) with flame ionization detector and with quadrupole mass spectrometric detector was employed to study the volatile compounds in Asturian cider apples. The best conditions us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1de26b2c6c8e1e63553c0db39f8054d
https://doi.org/10.1007/s11947-012-0879-5
https://doi.org/10.1007/s11947-012-0879-5
Autor:
Juan José Mangas-Alonso, Domingo Blanco-Gomis, Yoana Expósito-Cimadevilla, Ma Dolores Gutiérrez-Álvarez
Publikováno v:
Food Chemistry. 121:220-226
This paper describes the characterization of ciders (both “natural” and sparkling cider) from the Principality of Asturias (northwest region of Spain) through the analysis of their protein content, based on their hydrophobic properties, and their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81b64ce3a7db46e7a797f644ef996569
https://doi.org/10.1016/j.foodchem.2009.11.075
https://doi.org/10.1016/j.foodchem.2009.11.075
Publikováno v:
Food Research International. 43:70-78
The influence of cider maturation on the chemical and sensory characteristics of fresh cider spirits was evaluated in the present study. To this end, a single-factor experiment with three maturation levels and five replicates (ciders) per level was d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59d02a6d647ad99e2d8422689a28c56c
https://doi.org/10.1016/j.foodres.2009.08.014
https://doi.org/10.1016/j.foodres.2009.08.014
Autor:
Juan José Mangas-Alonso, Domingo Blanco-Gomis, Sara Junco-Corujedo, Ma Dolores Gutiérrez-Álvarez
Publikováno v:
Food Chemistry. 115:375-379
This paper describes the characterisation of sparkling ciders from Asturias, northern Spain, by means of the analysis of their protein content and their foam characteristics. A capillary sieving electrophoretic method was used in the protein analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e47f02a23efe1aff764fb60b7dbcca3
https://doi.org/10.1016/j.foodchem.2008.11.102
https://doi.org/10.1016/j.foodchem.2008.11.102
Publikováno v:
Food Microbiology. 25:690-697
A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by mitochondrial DNA (mtDNA) restriction analysis. Fifty-four different Sacc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19c343d026e11a79ca8a3bb62d6bbeb3
https://doi.org/10.1016/j.fm.2008.03.004
https://doi.org/10.1016/j.fm.2008.03.004