Zobrazeno 1 - 10
of 33
pro vyhledávání: '"M Soledad Pérez"'
Autor:
M. Consuelo Díaz-Maroto, Marina Alarcón, Lucía Loarce, Ignacio J. Díaz-Maroto, M. Soledad Pérez-Coello
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5451 (2023)
Natural cork remains a favored option for sealing high-quality wine bottles, despite its high cost for wineries. The cork industry faces the challenge of certifying the quality and traceability of these corks, with physical–chemical characterizatio
Externí odkaz:
https://doaj.org/article/640e322b95dc4ff7a7454da2e122cc27
Autor:
Rodrigo Oliver-Simancas, M. Consuelo Díaz-Maroto, M. Elena Alañón, M. Soledad Pérez-Coello, Lara Labrador-Fernández
Publikováno v:
Trends in Food Science & Technology. 118:179-188
Background Mango (Mangifera indica) is the world most harvested tropical fruit whose processing generates unavoidable amounts of by-products which are rich in valuable compounds. This fact generates a need but also an opportunity to revalorize them w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1050a24dd557a3ddba9858a20ff2962
https://doi.org/10.1016/j.tifs.2021.09.024
https://doi.org/10.1016/j.tifs.2021.09.024
Autor:
Lara Labrador Fernández, M. Consuelo Díaz‐Maroto, Paula Pérez Porras, Ana Belén Bautista‐Ortín, M. Elena Alañón, Encarna Gómez‐Plaza, M. Soledad Pérez‐Coello
Publikováno v:
Journal of the science of food and agricultureREFERENCES.
High-power ultrasound is a novel and non-thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction of aroma compounds and their pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfcae089b99e7ac72238118450c7f3ec
https://pubmed.ncbi.nlm.nih.gov/36208475
https://pubmed.ncbi.nlm.nih.gov/36208475
Autor:
Raquel Muñoz-García, M. Consuelo Díaz-Maroto, María Arévalo Villena, M. Soledad Pérez-Coello, M. Elena Alañón
Publikováno v:
LWT. 179:114597
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbe018452121226bcbfe7ffdde8b4a33
https://doi.org/10.1016/j.lwt.2023.114597
https://doi.org/10.1016/j.lwt.2023.114597
Publikováno v:
Beverages, Vol 4, Iss 4, p 91 (2018)
Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means of barrels or chips. The quantitative and qualitative compounds of the wood depend on the
Externí odkaz:
https://doaj.org/article/a446995917434f59919823d47f2377b6
Autor:
Eduardo Fassio, Fernando J Barreyro, M Soledad Pérez, Diana Dávila, Graciela Landeira, Gisela Gualano, Gabriela Ruffillo
Publikováno v:
World journal of hepatology. 14(2)
Metabolic dysfunction-associated fatty liver disease (MAFLD) is a new nomenclature recently proposed by a panel of international experts so that the entity is defined based on positive criteria and linked to pathogenesis, replacing the traditional no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4525aff11687df03466929040916dace
https://pubmed.ncbi.nlm.nih.gov/35317172
https://pubmed.ncbi.nlm.nih.gov/35317172
Publikováno v:
Holzforschung. 73:295-303
Cooperage woods are rich in volatile compounds responsible for pleasant aromas described as coconut, vanilla, spice, caramel, toasty, etc. In the present work, the hot water extraction under 103 bar pressure of natural flavoring compounds from cooper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91736a8a7c27b7f3bb0938f97bb5f068
https://doi.org/10.1515/hf-2018-0112
https://doi.org/10.1515/hf-2018-0112
Autor:
Marina Alarcón, Almudena Soriano, M. Soledad Pérez-Coello, M. Consuelo Díaz-Maroto, M. Elena Alañón
Publikováno v:
LWT. 152:112260
Grape stem and vine-shoot extracts have been studied in cooked pork model system as alternative preservatives to prevent oxidation reactions. After cooking, samples were stored in refrigeration and analyzed at 0, 10 and 20 d. Winery extracts addition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0dc432851df845d85598416d8b66bdc
https://doi.org/10.1016/j.lwt.2021.112260
https://doi.org/10.1016/j.lwt.2021.112260
Autor:
Marina Alarcón, M. Elena Alañón, M. Consuelo Díaz-Maroto, Antonia García-Ruiz, M. Soledad Pérez-Coello, Almudena Soriano
Publikováno v:
LWT. 146:111385
The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage “salchichon” was studied. Control sausages and those treated with di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aab4715f38e4c8d5628b52c0c8490fd
https://doi.org/10.1016/j.lwt.2021.111385
https://doi.org/10.1016/j.lwt.2021.111385
Autor:
Lourdes, Marchante, Lucía, Loarce, Pedro M, Izquierdo-Cañas, M Elena, Alañón, Esteban, García-Romero, M Soledad, Pérez-Coello, M Consuelo, Díaz-Maroto
Publikováno v:
Food research international (Ottawa, Ont.). 125
The search for alternative additives to sulfur dioxide, with antioxidant and antimicrobial activity, in the production of wines is one of the current objectives of the enological industry. In the present study, aqueous extracts obtained from winery b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f7695fb797e0ab0afdc9d376f3b7a410
https://pubmed.ncbi.nlm.nih.gov/31554048
https://pubmed.ncbi.nlm.nih.gov/31554048