Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

Autor: Irene Esparza, Blanca Martínez-Inda, María José Cimminelli, Maria Carmen Jimeno-Mendoza, José Antonio Moler, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta

Publikováno v: Biomolecules, Vol 10, Iss 10, p 1369 (2020)

SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem

Externí odkaz: https://doaj.org/article/c56300c66bfd416f941538fab489e42e

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

Autor: Nerea Jiménez-Moreno, Blanca Martínez-Inda, Carmen Ancín-Azpilicueta, María José Cimminelli, Maria Carmen Jimeno-Mendoza, Irene Esparza, José Antonio Moler

Publikováno v: Biomolecules, Vol 10, Iss 1369, p 1369 (2020)
Biomolecules
Volume 10
Issue 10

SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ed2087b8732902628b78a558fe3af1b
https://www.mdpi.com/2218-273X/10/10/1369

Phenolic composition of artichoke waste and its antioxidant capacity on differentiated Caco-2 cells

Autor: Irene Esparza, Francesca Volpe, Carmen Ancín-Azpilicueta, Raul Ansó, María José Cimminelli, Inés Mármol, María Jesús Rodríguez-Yoldi, Nerea Jiménez-Moreno

Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Academica-e: Repositorio Institucional de la Universidad Pública de Navarra
Universidad Pública de Navarra
Nutrients
Volume 11
Issue 8
Nutrients, Vol 11, Iss 8, p 1723 (2019)
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza

Artichoke waste represents a huge amount of discarded material. This study presents the by-products (bracts, exterior leaves, and stalks) of the &ldquo
Blanca de Tudela&rdquo
artichoke variety as a potential source of phenolic compounds wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0aaaae2d622d37fc45332b950069f44f
http://zaguan.unizar.es/record/98239