Výsledky vyhledávání - "M.C. Díaz-Maroto"

Effects of the pre‐fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO 2 ‐ free red wines

Autor: Adela Mena, Lourdes Marchante, M.C. Díaz-Maroto, María Soledad Pérez-Coello, Esteban García-Romero, Pedro Miguel Izquierdo-Cañas

Publikováno v: Journal of the Science of Food and Agriculture. 101:1143-1149

Background Different red winemaking were carried out to evaluate the effects of the prefermentative addition of chitosan, as an alternative to the use of SO2 , on the secondary products of alcoholic fermentation, yeast available nitrogen (YAN), bioge

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd7e2ecd44b371deff088f7710a7be8d
https://doi.org/10.1002/jsfa.10725

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Impact of oenological antioxidant substances on the formation of 1‐hydroxyethyl radical and phenolic composition in SO 2 free red wines

Autor: Esteban García-Romero, Pedro Miguel Izquierdo-Cañas, Lourdes Marchante, Katherine Márquez, David Contreras, M.C. Díaz-Maroto

Publikováno v: Journal of the Science of Food and Agriculture. 100:3401-3407

BACKGROUND Different natural substances, chitosan, inactive dry yeasts and freeze-dried aqueous extracts from two wine industry by-products (stems and shoots) were used in red winemaking as possible alternatives to SO2 . The resistance to oxidation o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::28226a3197b1086f87036e7e93b45f58
https://doi.org/10.1002/jsfa.10374

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Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

Autor: Rodrigo Oliver Simancas, Encarna Gómez-Plaza, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, María Soledad Pérez-Coello, M.C. Díaz-Maroto

Publikováno v: Molecules
Molecules, Vol 26, Iss 1193, p 1193 (2021)
Volume 26
Issue 4

This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64ad0e2d6b2563a4e41231bdb054bf6b
http://europepmc.org/articles/PMC7926635

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Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

Autor: M.E. Alañón, M.C. Díaz-Maroto, María Soledad Pérez-Coello, I. J. Diaz-Maroto, Lourdes Marchante, Manuel López Viñas

Publikováno v: Molecules
Molecules, Vol 26, Iss 232, p 232 (2021)
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Minerva: Repositorio Institucional de la Universidad de Santiago de Compostela
Universidad de Santiago de Compostela (USC)
Volume 26
Issue 1

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0332f6e01d1d102d50ad4c120cdea7eb
https://pubmed.ncbi.nlm.nih.gov/33466330

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Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

Autor: Marina Alarcón, M.C. Díaz-Maroto, M.E. Alañón, Manuel López-Viñas, Almudena Soriano, María Soledad Pérez-Coello

Publikováno v: Antioxidants
Volume 9
Issue 8
Antioxidants, Vol 9, Iss 687, p 687 (2020)

Wine lees from two grape varieties (Vitis vinifera L. Cv. &ldquo
verdejo&rdquo
and &ldquo
palomino&rdquo
) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers pack

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6641e095907993b85d759c6c146f6764
http://europepmc.org/articles/PMC7463938

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Implementation of subcritical water extraction with natural deep eutectic solvents for sustainable extraction of phenolic compounds from winemaking by-products

Autor: M.C. Díaz-Maroto, M.E. Alañón, L. Loarce, Lourdes Marchante, Rodrigo Oliver-Simancas

Publikováno v: Food research international (Ottawa, Ont.). 137

In attempt to recover valuable phenolic compounds from grape pomace by-products, a new implemented methodology has been proposed. The subcritical water extraction technique has been implemented with the use of emerging eco-solvents such as natural de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::778cb15e6a188332b00ec6bd3161561b
https://pubmed.ncbi.nlm.nih.gov/33233297

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Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging

Autor: Marina Alarcón, M.C. Díaz-Maroto, M.E. Alañón, Almudena García-Ruiz, Almudena Soriano, María Soledad Pérez-Coello

Publikováno v: Food Research International. 111:524-533

The use of antioxidants and refrigeration storage in modified atmosphere packaging, MAP, are the main strategies to slow down the oxidative and microbial deterioration of fresh meat. Synthetic antioxidants are commonly used for this purpose, however

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ca98baabb1a19cc4ca3dc40c4ac002b
https://doi.org/10.1016/j.foodres.2018.05.055

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Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis

Autor: Soledad Pérez-Coello, M.C. Díaz-Maroto, Lourdes Marchante, M. Elena Alañón, Marina Alarcón, I. J. Diaz-Maroto

Publikováno v: Journal of the Science of Food and Agriculture. 98:5795-5806

Despite the acceptance of the use of chips as an alternative enological practice to traditional barrels, there is substantial interest in looking for parameters that enable the aging technique to be identified. In the present study, the volatile comp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::83cea5abbb0191a4eed04b8f5d45ac1b
https://doi.org/10.1002/jsfa.9129

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Changes in forest landscape due to agricultural activities and their influence on natural ecosystems: the eastern Galician mountains

Autor: I. J. Diaz-Maroto, M.C. Díaz-Maroto

Publikováno v: Change and Adaptation in Socio-Ecological Systems, Vol 4, Iss 1, Pp 1-6 (2018)

Forest and agricultural landscapes are vital in relation to biodiversity. Protection policies in such areas should include incentives to enable the common landuse practices. Conservation cannot be addressed in the short term because these landscapes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f825710e59a34be427b189d6fca99c1c
https://doi.org/10.1515/cass-2018-0001

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Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction

Autor: Rodrigo Oliver-Simancas, M.C. Díaz-Maroto, M.E. Alañón, L. Loarce, Lourdes Marchante

Publikováno v: LWT. 149:111889

Anthocyanins are regarded as treasured compounds due to their potential health claims, as well as their industrial food applications. They are usually found in large quantities in food by-products such as grape pomace. Consequently, research interest

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7b2c83242c0eb5b2e4187b5635a892c1
https://doi.org/10.1016/j.lwt.2021.111889

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