Maria Encarnacion
Gomez Plaza
Catedraticos de Universidad
María Inmaculada
Romero Cascales
María Inmaculada Romero Cascales-rekin lankidetzan egindako argitalpenak (22)
2017
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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
2016
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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
2015
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Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques
Food Chemistry, Vol. 187, pp. 89-97
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Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines
Food Chemistry, Vol. 179, pp. 311-317
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The composition of cell walls from grape marcs is affected by grape origin and enological technique
Food Chemistry, Vol. 167, pp. 370-377
2014
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Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain
Food Chemistry, Vol. 156, pp. 151-159
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Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines
Australian Journal of Grape and Wine Research, Vol. 20, Núm. 1, pp. 62-71
2013
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Increasing bioactive phenolic compounds in grapes: Response of six monastrell grape clones to benzothiadiazole and methyl jasmonate treatments
American Journal of Enology and Viticulture, Vol. 64, Núm. 4, pp. 459-465
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Increasing the Phenolic Compound Content of Grapes by Preharvest Application of Abcisic Acid and a Combination of Methyl Jasmonate and Benzothiadiazole
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 16, pp. 3978-3983
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Polysaccharide composition of monastrell red wines from four different Spanish terroirs: Effect of wine-making techniques
Journal of Agricultural and Food Chemistry
2012
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Application of BTH and methyl jasmonate during the ripening of grapes (vitis vinifera L.) and its effects on the stilbene content: Preliminary results
Acta Horticulturae
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Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: Methyl jasmonate versus benzothiadiazole
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 5, pp. 1283-1290
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The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process
Food Chemistry, Vol. 130, Núm. 3, pp. 626-631
2010
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Application and comparison of four selected procedures for the isolation of cell-wall material from the skin of grapes cv. Monastrell
Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 206-210
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Use of enzymes for wine production
Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications (CRC Press), pp. 215-243
2008
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Anthocyanins and tannins in four grape varieties (Vitis vinifera L.) evolution of their content and extractability
Journal International des Sciences de la Vigne et du Vin, Vol. 42, Núm. 3, pp. 147-156
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Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes
International Journal of Food Science and Technology, Vol. 43, Núm. 7, pp. 1295-1305
2007
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Influence of the yeast strain on Monastrell wine colour
Innovative Food Science and Emerging Technologies, Vol. 8, Núm. 3, pp. 322-328
2006
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A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability
Analytica Chimica Acta
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Anthocyanin fingerprint of grapes: Environmental and genetic variations
Journal of the Science of Food and Agriculture, Vol. 86, Núm. 10, pp. 1460-1467