Publikationen, an denen er mitarbeitet Paula Perez Porras (20)

2024

  1. Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1928-1937

  2. The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines

    Foods, Vol. 13, Núm. 9

  3. Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes

    Foods, Vol. 13, Núm. 11

2023

  1. High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?

    Foods, Vol. 12, Núm. 11

  2. Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 7, pp. 3613-3620

  3. The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes

    European Food Research and Technology, Vol. 249, Núm. 3, pp. 641-651

  4. The technology of high-power ultrasound and its effect on the color and aroma of rosé wines

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 13, pp. 6616-6624

  5. Ultrasound and microwave techniques for assisting ageing on lees of red wines

    Food Chemistry, Vol. 426

2022

  1. Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine

    LWT, Vol. 156

  2. Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine

    LWT, Vol. 170

  3. Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time

    Applied Sciences (Switzerland), Vol. 12, Núm. 16

  4. Revisiting the use of pectinases in enology: A role beyond facilitating phenolic grape extraction

    Food Chemistry, Vol. 372

  5. The application of ultrasound and enzymes could be promising tools for recovering polyphenols during the aging on lees process in red winemaking

    Foods, Vol. 11, Núm. 1

  6. Un nuevo enfoque para la reducción del grado alcohólico en los vinos tintos: el uso de ultrasonidos de alta potencia

    Enoviticultura, Núm. 76

2021

  1. Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

    Molecules (Basel, Switzerland), Vol. 26, Núm. 4

  2. Effect of sonication treatment and maceration time in the extraction of polysaccharide compounds during red wine vinification

    Molecules, Vol. 26, Núm. 15

  3. Ultrasound to process white grapes

    White Wine Technology (Elsevier), pp. 73-85

  4. Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition

    Food Chemistry, Vol. 356

  5. Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics

    LWT, Vol. 138

2020

  1. A new approach to the reduction of alcohol content in red wines: The use of high-power ultrasounds

    Foods, Vol. 9, Núm. 6