Publicacións nas que colabora con Ana Belen Bautista Ortin (118)

2024

  1. Correlation of chemical composition and sensory scores in Spanish Monastrell red wines: Insights from a blind wine competition

    Journal of Food Composition and Analysis, Vol. 134

  2. 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

  3. Exploring the Impact of Extended Maceration on the Volatile Compounds and Sensory Profile of Monastrell Red Wine

    Fermentation, Vol. 10, Núm. 7

  4. Protein extracts from amaranth and quinoa as novel fining agents for red wines

    Food Chemistry, Vol. 448

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

    Foods, Vol. 13, Núm. 9

  6. The composition and structure of plant fibers affect their fining performance in wines

    Food Chemistry, Vol. 460

  7. 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. Effect of fining with new plant proteins on the aroma composition, phenolic compounds, and color of a Monastrell wine

    BIO Web of Conferences

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

    Foods, Vol. 12, Núm. 11

  3. 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

  4. 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

  5. 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

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

    Food Chemistry, Vol. 426

  7. Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines

    Oeno One, Vol. 57, Núm. 1, pp. 109-119

2022

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

    LWT, Vol. 156

  2. Efecto de la combinación de ultrasonidos de alta potencia y enzimas en la composición de polisacáridos del vino tinto

    XV Congreso Nacional de Investigación Enológica. GIENOL 2022

  3. Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

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

    LWT, Vol. 170

  5. El uso de elicitores como herramienta para obtener vinos altamente coloreados con un reducido grado alcohólico

    Enoviticultura, Núm. 76

  6. Grape Pulp Fiber as Possible Fining Agents for Red Wine

    Biomolecules, Vol. 12, Núm. 10