Zobrazeno 1 - 10
of 71
pro vyhledávání: '"del Fresno Juan Manuel"'
Autor:
de la Fuente Mario, Escott Carlos, del Fresno Juan Manuel, Loira Iris, Lissarrague José Ramón, Baeza Pilar, Morata Antonio
Publikováno v:
BIO Web of Conferences, Vol 68, p 01027 (2023)
Sunlight and microclimate inside the clusters’ zone are key factors in berry development and must composition. Plant geometry and training system should be joined with a proper sunlight and temperature cluster microclimate and, also in the rest of
Externí odkaz:
https://doaj.org/article/b30716b38dc14e619f968829a0d29280
Autor:
Gonzalez Carmen, Bendaali Yasmina, Vaquero Cristian, Escott Carlos, del Fresno Juan Manuel, Loira Iris, Bañuelos Maria Antonia, Palomero Felipe, López Carmen, Lepe José Antonio Suárez, Morata Antonio
Publikováno v:
BIO Web of Conferences, Vol 68, p 02024 (2023)
The physical-chemical composition, sensory characteristics, and nutritional value of the grape juice can provide sports drink (isotonic beverage) with antioxidant compounds that complement the beneficial effect of these drinks to the rehydration and
Externí odkaz:
https://doaj.org/article/074bdf2d55e14904aa82720505bcf64d
Autor:
del Fresno Juan Manuel, Carrau Francisco, Escott Carlos, Vaquero Cristian, González Carmen, Morata Antonio
Publikováno v:
BIO Web of Conferences, Vol 68, p 02029 (2023)
Hanseniaspora spp apiculate yeasts can be found on ripe grape skins and during the first six days of the alcoholic fermentation. Generally, these yeasts have poor characteristics for its industrial application in winery as they are related with low f
Externí odkaz:
https://doaj.org/article/0a7de7484c6945ebb85770679ea26364
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:
Morata Antonio, Escott Carlos, Vaquero Cristian, del Fresno Juan Manuel, Guamis Buenaventura, Loira Iris, Bañuelos María Antonia, Palomero Felipe, López Carmen, González Carmen, Lepe Jose Antonio Suárez
Publikováno v:
BIO Web of Conferences, Vol 68, p 02001 (2023)
The use of unconventional yeasts, also called non-Saccharomyces yeasts, is a hot topic in current enology due to the improvement that can be produced in the sensory profile during fermentation. However, the use of these yeasts have problems due to di
Externí odkaz:
https://doaj.org/article/e030a8e17da44b8187cd3ff77b60bf5e
Autor:
Morata Antonio, Loira Iris, Escott Carlos, Vaquero Cristian, Bañuelos María Antonia, del Fresno Juan Manuel, González Carmen, Guamis Buenaventura
Publikováno v:
BIO Web of Conferences, Vol 56, p 02006 (2023)
Ultra High Pressure Homogenization (UHPH) consists of continuous pumping of must at pressures above 200 MPa, usually 300 MPa, and its subsequent instantaneous depressurization to atmospheric pressure after passing through a special valve. In the valv
Externí odkaz:
https://doaj.org/article/61e526c06ad84686bd4e7ebc09846e39
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:
Izquierdo-Cañas, Pedro Miguel, del Fresno, Juan Manuel, Malfeito-Ferreira, Manuel, Mena-Morales, Adela, García-Romero, Esteban, Heras, José María, Loira, Iris, González, Carmen, Morata, Antonio
Publikováno v:
In International Journal of Food Microbiology 16 January 2025 427
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