Publicaciones (69) Publicaciones de Encarnacion Fernandez Fernandez

2024

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

    Food Bioscience, Vol. 57

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

    Molecules, Vol. 29, Núm. 1

2023

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

    Fermentation, Vol. 9, Núm. 12

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

    Gels, Vol. 9, Núm. 8

  3. Image-based evaluation of beers at an online Pint of Science festival using projective mapping, check-all-that-apply, and acceptability

    Journal of Sensory Studies, Vol. 38, Núm. 4

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

    Fermentation, Vol. 9, Núm. 11

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

    Foods, Vol. 12, Núm. 19

  7. 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. 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

  4. 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

  5. Membrane Dialysis for Partial Dealcoholization of White Wines

    Membranes, Vol. 12, Núm. 5

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

    Foods, Vol. 11, Núm. 21

  8. Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis

    Food Chemistry, Vol. 369

2021

  1. Capacidad antioxidante y composición fenólica de vinos tintos elaborados con uva de tempranilloy cabernet sauvignon

    Tierras: Agricultura, Núm. 293, pp. 50-54

  2. Enofood-Game: aplicación de la gamificación en estudios universitarios de grado y máster del ámbito alimentario

    Actas del III Congreso Internacional de Innovación Docente e Investigación en Educación Superior: cambios en el proceso de enseñanza-aprendizaje de las Áreas del Conocimiento. 15-20 de noviembre de 2021

  3. Geometric and statistical techniques for projective mapping of chocolate chip cookies with a large number of consumers

    Food Quality and Preference, Vol. 87