Argitalpenak (88) Jose Manuel Rodriguez Nogales argitalpenak

2024

  1. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

    Foods, Vol. 13, Núm. 6

  2. Impact of high hydrostatic pressure and ultrasounds technologies in the autolytic process of Saccharomyces cerevisiae in a model wine system

    Food Bioscience, Vol. 57

  3. Impact of pre-veraison cluster treatments with nordihydroguaiaretic acid on the composition of verdejo grapes and wines

    Food Bioscience, Vol. 59

  4. Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors

    Molecules, Vol. 29, Núm. 1

2023

  1. Development of a fermented plant-based beverage from discarded bread flour

    LWT, Vol. 182

  2. Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine

    Fermentation, Vol. 9, Núm. 12

  3. Entrapment of Glucose Oxidase and Catalase in Silica–Calcium–Alginate Hydrogel Reduces the Release of Gluconic Acid in Must

    Gels, Vol. 9, Núm. 8

  4. Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine

    Beverages, Vol. 9, Núm. 1

  5. Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines

    LWT, Vol. 184

  6. Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae

    Fermentation, Vol. 9, Núm. 11

  7. Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents

    Foods, Vol. 12, Núm. 19

  8. Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must

    Gels, Vol. 9, Núm. 4

2022

  1. Application of Immobilized Yeasts for Improved Production of Sparkling Wines

    Fermentation, Vol. 8, Núm. 10

  2. Continuous malolactic fermentation of red wine in a reactor using silica-alginate encapsulated Oenococcus oeni

    Food and Bioproducts Processing, Vol. 134, pp. 202-209

  3. Efectos de estado hídrico y de la clorosis férrica del viñedo sobre la composición del vino tempranillo

    Tierras: Agricultura, Núm. 307, pp. 46-52

  4. Impact of β-glucanases and yeast derivatives on chemical and sensory composition of long-aged sparkling wines

    Journal of Food Composition and Analysis, Vol. 107

  5. Impacto enológico de la clorosis férrica de la vid: Niveles moderados de deficiencia de hierro en el viñedo pueden afectar positivamente al perfil volátil y a la calidad sensorial del vino

    La Semana vitivinícola, Núm. 3610, pp. 260-266

  6. Niveles moderados de deficiencia de hierro en el viñedo pueden afectar positivamente al perfil volátil y a la calidad sensorial del vino

    La Semana vitivinícola, Núm. 3629, pp. 2026-2031

  7. Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High‐Glucose Slurry from Bread Waste

    Foods, Vol. 11, Núm. 12

  8. Screening and Enzymatic Evaluation of Saccharomyces cerevisiae Populations from Spontaneous Fermentation of Organic Verdejo Wines

    Foods, Vol. 11, Núm. 21