Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Rafael Apolinar-Valiente"'
Autor:
Diego F. Paladines-Quezada, Rocío Gil-Muñoz, Rafael Apolinar-Valiente, Pascale Williams, José I. Fernández-Fernández, Thierry Doco
Publikováno v:
European Food Research and Technology. 248:2369-2381
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6641698e81dd311ec5a1af58ad7d20a4
https://doi.org/10.1007/s00217-022-04053-4
https://doi.org/10.1007/s00217-022-04053-4
Autor:
Christian Sanchez, Michaël Nigen, Thierry Doco, Veronica Mejia Tamayo, Pascale Williams, Rafael Apolinar-Valiente
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 89, pp.864-873. ⟨10.1016/j.foodhyd.2018.11.054⟩
Food Hydrocolloids, Elsevier, 2019, 89, pp.864-873. ⟨10.1016/j.foodhyd.2018.11.054⟩
Acacia senegal gum (Asen) is a natural exudate of Acacia trees species largely used in food as well as other industries. This natural product appears as a continuum of molecular species which shows diverse sugar and protein composition, molar masses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d82774c8dd677f56359f5dba6617ecb2
https://doi.org/10.1016/j.foodhyd.2018.11.054
https://doi.org/10.1016/j.foodhyd.2018.11.054
Autor:
Rafael Apolinar-Valiente, Veronica Mejia Tamayo, Pascale Williams, Christian Sanchez, Michaël Nigen, Thierry Doco
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2020, 98, ⟨10.1016/j.foodhyd.2019.105283⟩
Food Hydrocolloids, Elsevier, 2020, 98, ⟨10.1016/j.foodhyd.2019.105283⟩
Acacia gum is a complex gum exudate from trees of selected Acacia species (i.e. A. senegal and A. seyal). It is a continuum of molecular species showing diverse, sugar and protein composition, molar mass and charge density. Numerous studies have been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a076c1bc10f7e1c68d94e3eca9e33db2
https://hal.archives-ouvertes.fr/hal-02299671/file/S0268005X19309919.pdf
https://hal.archives-ouvertes.fr/hal-02299671/file/S0268005X19309919.pdf
Autor:
Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-Magariño, Rafael Apolinar-Valiente, Pascale Williams, Thierry Doco
Publikováno v:
Journal of the Science of Food and Agriculture. 98:291-303
BACKGROUND: Verdejo and Tempranillo are traditional varieties for producing still wines; however, they could provide an alternative for the manufacturing of sparkling wines. Sparkling wines were elaborated by the traditional method, followed by agein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31d96ef3eecb70d2825563aeb57f014e
https://doi.org/10.1002/jsfa.8470
https://doi.org/10.1002/jsfa.8470
Autor:
Encarna Gómez-Plaza, Rafael Apolinar-Valiente, Inmaculada Romero-Cascales, José María Ros-García
Publikováno v:
European Food Research and Technology. 243:1933-1942
The diffusion of valuable components, from the grape skin into the must is limited by a barrier formed by the cell walls. The deconstruction of the cell wall matrix during fruit ripening probably involves the synergistic action of different enzymatic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::301b79ebf51f112f2a29b77049a3e73d
https://doi.org/10.1007/s00217-017-2900-8
https://doi.org/10.1007/s00217-017-2900-8
Autor:
Thierry Doco, Rafael Apolinar-Valiente, Encarna Gómez-Plaza, Nancy Terrier, José María Ros-García
Publikováno v:
Journal of the Science of Food and Agriculture. 97:4029-4035
Monastrell is a red grape cultivar adapted to the dry environmental conditions of Murcia, SE Spain. Its berries seem to be characterized by a rigid cell wall structure, which could make difficult the winemaking process. Cabernet Sauvignon cultivar is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb6ce2e2aee1c4c7d03677e51579dc4d
https://doi.org/10.1002/jsfa.8270
https://doi.org/10.1002/jsfa.8270
Autor:
Rafael Apolinar Valiente, Yolanda Ruiz-García, Pascale Williams, Rocío Gil-Muñoz, Encarna Gómez-Plaza, Thierry Doco
Publikováno v:
11. Journées Scientifiques de la Vigne et du Vin
11. Journées Scientifiques de la Vigne et du Vin, Mar 2019, Montpellier, France
2019; 11. Journées Scientifiques de la Vigne et du Vin, Montpellier, FRA, 2019-03-12-2019-03-12
HAL
11. Journées Scientifiques de la Vigne et du Vin, Mar 2019, Montpellier, France
2019; 11. Journées Scientifiques de la Vigne et du Vin, Montpellier, FRA, 2019-03-12-2019-03-12
HAL
Traitements des raisins avant récolte: Impact de différents éliciteurs sur la composition en polysaccharides des vins. 11. Journées Scientifiques de la Vigne et du Vin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bf21c2d25e352f98634eb3ffae2f35bb
https://hal.archives-ouvertes.fr/hal-02121865
https://hal.archives-ouvertes.fr/hal-02121865
Autor:
Michaël Nigen, Arnaud Massot, Pascale Williams, Isabelle Jaouen, Christian Sanchez, Nerea Iturmendi, Rafael Apolinar Valiente, Virginie Moine, Thierry Doco
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 97, ⟨10.1016/j.foodhyd.2019.105176⟩
Food Hydrocolloids, Elsevier, 2019, ⟨10.1016/j.foodhyd.2019.105176⟩
Food Hydrocolloids (97), . (2019)
Food Hydrocolloids, Elsevier, 2019, 97, ⟨10.1016/j.foodhyd.2019.105176⟩
Food Hydrocolloids, Elsevier, 2019, ⟨10.1016/j.foodhyd.2019.105176⟩
Food Hydrocolloids (97), . (2019)
The arabinogalactan-proteins (AGPs) from Acacia senegal gum are used as protective colloid in young red wines to prevent the precipitation of the coloring matter. Usually, Acacia senegal gum is chosen based on its efficiency to stabilize iron hexacya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2715a4c2292b8b9e05375b55a05e383
https://hal.archives-ouvertes.fr/hal-02164154/document
https://hal.archives-ouvertes.fr/hal-02164154/document
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2021, 342, ⟨10.1016/j.foodchem.2020.128330⟩
Food Chemistry, Elsevier, 2021, 342, ⟨10.1016/j.foodchem.2020.128330⟩
International audience; Oligosaccharides are carbohydrates with a low polymerization degree containing between three and fifteen monosaccharide residues covalently linked through glycosidic bonds. Oligosaccharides are related to plant defense respons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2546c7bbbccad1d49708a8f73352767d
https://doi.org/10.1016/j.foodchem.2020.128330
https://doi.org/10.1016/j.foodchem.2020.128330
Autor:
Encarna Gómez-Plaza, Rafael Apolinar-Valiente, Inmaculada Romero-Cascales, José María Ros-García
Publikováno v:
European Food Research and Technology. 242:2041-2049
The commercial enzyme preparations can increase the degradation of skins cell wall and, hence, the release of compounds of interest such as polyphenols, aromas, polysaccharides and oligosaccharides. However, the effects of the maceration enzymes are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8bb426f2ea9d9cb2ed149218586d5d7
https://doi.org/10.1007/s00217-016-2702-4
https://doi.org/10.1007/s00217-016-2702-4