Zobrazeno 1 - 7
of 7
pro vyhledávání: '"María José Antón"'
Autor:
Belén García-Fernández, Ramon Dolcet-Sanjuan, Diego Micheletti, María José Antón-Díaz, Cristina Solsona, Mercedes Fernández, Xavier Abad, Enrique Dapena
Publikováno v:
Plants, Vol 12, Iss 23, p 4068 (2023)
Fire blight, caused by Erwinia amylovora, is one of the most devastating apple diseases. The selection of cultivars of low susceptibility and the study of the genetic mechanisms of the disease play important roles in fire blight management. The susce
Externí odkaz:
https://doaj.org/article/9086777c5c684d16b03aa73c6b4ab0a9
Autor:
Abelardo Margolles, María José Antón, Inés Calvete-Torre, Mar Villamiel, Nerea Muñoz-Almagro, Lorena Ruiz, F. Javier Moreno, E. Dapena, M. Teresa Pacheco
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Carbohydrate Polymers
instname
Carbohydrate Polymers
Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35–52.9 %), and polyphenols. High levels in GalA (11.8–21.6 %)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7b9c90d8532efb9a914308d47a4de76
https://doi.org/10.1016/j.carbpol.2021.117980
https://doi.org/10.1016/j.carbpol.2021.117980
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
Relationship between hydroxycinnamic acids and the resistance of apple cultivars to rosy apple aphid
Autor:
Diego Micheletti, María José Antón, Andrea Sasía-Arriba, Marcos Miñarro, Luis A. Berrueta, Rosa M. Alonso-Salces, Blanca Gallo, E. Dapena
Publikováno v:
Talanta. 187
The phenolic profiles of apple cultivars from the SERIDA Asturian cider apple breeding program, including parents and progenies, were determined by ultrahigh-performance liquid chromatography-diode array detector-electrospray ionization-quadrupole ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f75939e5ea50f24e114857ade2c9dfa
https://pubmed.ncbi.nlm.nih.gov/29853055
https://pubmed.ncbi.nlm.nih.gov/29853055
Publikováno v:
Journal of Food Science. 79:S92-S99
Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile pheno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c59be34d14419b2faaff071898f3816
https://doi.org/10.1111/1750-3841.12323
https://doi.org/10.1111/1750-3841.12323
Publikováno v:
Journal of food science. 79(1)
Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile pheno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e666612a86145dfe4ee95342652ecd6d
https://pubmed.ncbi.nlm.nih.gov/24313985
https://pubmed.ncbi.nlm.nih.gov/24313985