Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Suárez Lepe, José Antonio"'
Autor:
Escott Carlos, Vaquero Cristian, López Carmen, Loira Iris, González Carmen, del Fresno Juan Manuel, Palomero Felipe, Suárez-Lepe José Antonio, Morata Antonio
Publikováno v:
BIO Web of Conferences, Vol 68, p 02009 (2023)
UHPH treatment of Vitis vinifera must for winemaking leads to fragmentation of colloidal particles into smaller structures. The shear and fracture forces experienced by grape juice during valve pressurization are sufficient to reduce the particle siz
Externí odkaz:
https://doaj.org/article/a69f20aa167d48889f8d842861b1a765
Autor:
Escott Carlos, Vaquero Cristian, López Carmen, Loira Iris, González Carmen, del Fresno Juan Manuel, Suárez-Lepe José Antonio, Palomero Felipe, Morata Antonio
Publikováno v:
BIO Web of Conferences, Vol 56, p 02023 (2023)
Pulsed light is an emerging technology used to limit the proliferation of microorganisms in food matrices. The treatment consists on the emission of ultra-short high intensity white light pulses. The light is composed by ultraviolet, visible and near
Externí odkaz:
https://doaj.org/article/f9ba49d7bea547d18147165066a16aa6
Autor:
del Fresno, Juan Manuel, Loira, Iris, Morata, Antonio, González, Carmen, Suárez-Lepe, Jose Antonio, Cuerda, Rafael
Publikováno v:
In Food Chemistry 30 September 2018 261:157-163
Autor:
Escott, Carlos, Del Fresno, Juan Manuel, Loira, Iris, Morata, Antonio, Tesfaye, Wendu, González, María del Carmen, Suárez-Lepe, José Antonio
Publikováno v:
In Food Chemistry 15 January 2018 239:975-983
Autor:
Morata, Antonio, Loira, Iris, Heras, José María, Callejo, María Jesús, Tesfaye, Wendu, González, Carmen, Suárez-Lepe, José Antonio
Publikováno v:
In Food Chemistry 15 April 2016 197 Part A:686-691
Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Morata, Antonio, Escott, Carlos, González, Carmen, Loira, Iris, Palomero, Felipe, Bañuelos, Maria Antonia, del Fresno, Juan Manuel, Vaquero, Cristian, López, Carmen, Heras, José María, Suárez Lepe, José Antonio
Publikováno v:
Enólogos; Enero-Febrero, Vol. 25 Issue 141, p64-73, 7p
Autor:
Cristóbal N. Aguilar, Bañuelos María Antonia, Morata Antonio, Suárez-Lepe José Antonio, Emese Biró, Carmen G. Boeriu, Monica Butnariu, Alina Butu, Laura Canonico, M. Chavez-Gonzalez, Lee Suan Chua, Maurizio Ciani, Teodora Coldea, Francesca Comitini, Beatriz Coutiño, Alma Irene Corona Cruz, Gabriela del Carmen Esapadas Aldana, Rositsa Denkova, A.C. Flores, Bogdan Goranov, K.D.P.P. Gunathilake, Pranita Hazarika, Vasil Iliev, Loira Iris, K.R. Jolvis Pou, Georgi Kostov, Sofia Lalou, Santanu Malakar, Fani Th. Mantzouridou, Elena Mudura, Siti Marhaida Mustafa, Lucia Oro, T. Ozdal, Sanjib Kr Paul, Francisc Peter, Raúl Rodríguez, Jorge Carlos Ruiz-Ruiz, Maira Rubí Segura-Campos, L. Sepúlveda, Vesela Shopska, H. Ranjit Singh, Khongsak Srikaeo, E.C. Tamer, Anamaria Todea, Maria Z. Tsimidou, G. Vela-Gutiérrez, P. Yolci-Omeroglu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bfcba37d5e0e43198ab8f7c5048be62
https://doi.org/10.1016/b978-0-12-816678-9.09992-6
https://doi.org/10.1016/b978-0-12-816678-9.09992-6
In the last few years, non-Saccharomyces yeasts have been gaining increasing importance in the field of oenology because of its specific contribution to the chemical composition of the wine when they are used alone or in combination with other yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac5a2b21810574bd110e0547a8ff27ab
https://doi.org/10.1016/b978-0-12-816678-9.00015-1
https://doi.org/10.1016/b978-0-12-816678-9.00015-1