Publicaciones (26) Publicaciones de Rafael Apolinar Valiente

2022

  1. Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines

    European Food Research and Technology, Vol. 248, Núm. 9, pp. 2369-2381

2021

  1. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?

    Food Chemistry, Vol. 354

  2. Recent advances in the knowledge of wine oligosaccharides

    Food Chemistry, Vol. 342

  3. Stabilisation de la matière colorante d'un vin rouge jeune: Lles propriétés de la gomme d'Acacia senegal

    Revue des oenologues et des techniques vitivinicoles et oenologiques: magazine trimestriel d'information professionnelle, Vol. 48, Núm. 181, pp. 47-49

2020

  1. Fractionation of Acacia seyal gum by ion exchange chromatography

    Food Hydrocolloids, Vol. 98

  2. Improvement of the foamability of sparkling base wines by the addition of Acacia gums

    Food Chemistry, Vol. 313

2019

  1. Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum

    Food Hydrocolloids, Vol. 89, pp. 864-873

2018

  1. Flexibility and hydration of amphiphilic hyperbranched arabinogalactan-protein from plant exudate: A volumetric perspective

    Colloids and Interfaces, Vol. 2, Núm. 1

  2. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 291-303

  3. Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide Composition

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 42, pp. 11151-11157

2017

  1. Amino acids, polysaccharides and oligosaccharides changes during the ageing of white and rose sparkling wines

    In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

  2. Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination

    European Food Research and Technology, Vol. 243, Núm. 11, pp. 1933-1942

  3. Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. "vinos de Madrid"

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6656-6664

  4. The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 12, pp. 4029-4035

2016

  1. Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study

    European Food Research and Technology, Vol. 242, Núm. 12, pp. 2041-2049

  2. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 24, pp. 5020-5030

2015

  1. Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques

    Food Chemistry, Vol. 187, pp. 89-97

  2. Effect of grape maturity on the carbohydrate composition of red sparkling wines

    OENO 2015 Proceedings of the 10th International Symposium of Enology. Burdeos, 19 de junio al 1 de julio de 2015.

  3. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines

    Food Chemistry, Vol. 179, pp. 311-317

  4. Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 2, pp. 620-633