Zobrazeno 1 - 10
of 10
pro vyhledávání: '"María Consuelo Díaz‐Maroto"'
Autor:
Paula Pérez-Porras, Encarna Gómez-Plaza, Raquel Muñoz García, María Consuelo Díaz-Maroto, Juan Daniel Moreno-Olivares, Ana Belén Bautista-Ortín
Publikováno v:
Applied Sciences, Vol 12, Iss 16, p 8164 (2022)
Phenolic compounds are responsible for color and, with it, the quality of red wines. Its content will depend, among other factors, on the oenological techniques applied in the winery and, among them, the maceration time. Long maceration times can gen
Externí odkaz:
https://doaj.org/article/ca17259797d9420db72d93d41aa7c1da
Autor:
José Pedro Santos, Isabel Sayago, José Luis Sanjurjo, María Soledad Perez-Coello, María Consuelo Díaz-Maroto
Publikováno v:
Sensors, Vol 22, Iss 13, p 4687 (2022)
This article discusses the use of a handheld electronic nose to obtain information on the presence of some aromatic defects in natural cork stoppers, such as haloanisoles, alkylmethoxypyrazines, and ketones. Typical concentrations of these compounds
Externí odkaz:
https://doaj.org/article/d239aec38ff644199ce24c02294a1cce
Autor:
Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello
Publikováno v:
Molecules, Vol 27, Iss 9, p 3018 (2022)
The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes
Externí odkaz:
https://doaj.org/article/0b03e113e6604b108eadbcdf9222b3d6
Autor:
Raquel Muñoz García, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, María Soledad Pérez-Coello
Publikováno v:
Foods, Vol 10, Iss 6, p 1164 (2021)
This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The v
Externí odkaz:
https://doaj.org/article/daabbbc0fca746848a3a650221d60647
Autor:
Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, María Soledad Pérez-Coello
Publikováno v:
Molecules, Vol 26, Iss 4, p 1193 (2021)
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://doaj.org/article/cec0ffcd1d1f4e9d9e6e9b184e128c5b
Autor:
María Consuelo Díaz-Maroto, Manuel López Viñas, Lourdes Marchante, María Elena Alañón, Ignacio Javier Díaz-Maroto, María Soledad Pérez-Coello
Publikováno v:
Molecules, Vol 26, Iss 1, p 232 (2021)
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://doaj.org/article/e44610fe0ef9461ca085e9830fbe2869
Autor:
Marina Alarcón, Manuel López-Viñas, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto, María Elena Alañón, Almudena Soriano
Publikováno v:
Antioxidants, Vol 9, Iss 8, p 687 (2020)
Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging
Externí odkaz:
https://doaj.org/article/19699df435ec44c090e3cf10d99fd328
Autor:
María Consuelo Díaz-Maroto, Manuel López-Viñas, Lucía Loarce, María del Álamo Sanza, Ignacio Nevares, María Elena Alañón, María Soledad Pérez-Coello
Publikováno v:
Holzforschung. 76:863-873
This work presents the evaluation of the porosity by image analysis, the quantitative analysis of the cell morphology from images obtained by scanning electron microscopy (SEM) and the oxygen transmission rate (OTR) of natural corks of different visu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aea22a995d493f1d080667557646f89d
https://doi.org/10.1515/hf-2022-0024
https://doi.org/10.1515/hf-2022-0024
Autor:
Lara Labrador Fernández, Paula Pérez‐Porras, María Consuelo Díaz‐Maroto, Encarna Gómez‐Plaza, María Soledad Pérez‐Coello, Ana Belén Bautista‐Ortín
Publikováno v:
Journal of the Science of Food and Agriculture.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7c350678232e3d038731d7ae4103209
https://doi.org/10.1002/jsfa.12757
https://doi.org/10.1002/jsfa.12757
Autor:
M Elena, Alañón, Lourdes, Marchante, Marina, Alarcón, Ignacio J, Díaz-Maroto, Soledad, Pérez-Coello, María Consuelo, Díaz-Maroto
Publikováno v:
Journal of the science of food and agriculture. 98(15)
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=pmid________::cb51ca6634e42531215d73e5b699c057
https://pubmed.ncbi.nlm.nih.gov/29756361
https://pubmed.ncbi.nlm.nih.gov/29756361