Belén
Ayestarán Iturbe
CATEDRÁTICA DE UNIVERSIDAD
Publicaciones (174) Publicaciones en las que ha participado algún/a investigador/a
2024
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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
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Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines
Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1985-1994
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Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines
Food Chemistry, Vol. 430
2023
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Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
Molecules, Vol. 28, Núm. 19
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Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine’s Quality
Nitrogen, Vol. 4, Núm. 3, pp. 263-278
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Enseñanza-aprendizaje en torno al vino
Revista de innovación y buenas prácticas docentes, Vol. 12, Núm. 1, pp. 91-102
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Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition
Oeno One, Vol. 57, Núm. 1, pp. 1-14
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Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds
Molecules, Vol. 28, Núm. 18
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High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?
Foods, Vol. 12, Núm. 11
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Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. callet) in a mediterranean climate
Oeno One, Vol. 57, Núm. 1, pp. 217-233
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Polysaccharide content of extracts obtained from unfermented skins from red varieties
BIO Web of Conferences: 44th World Congress of Vine and Wine
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Ultrasound and microwave techniques for assisting ageing on lees of red wines
Food Chemistry, Vol. 426
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Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
LWT, Vol. 173
2022
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Characterization of polysaccharide extracts recovered from different grape and winemaking products
Food Research International, Vol. 157
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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
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Efecto de los polisacáridos procedentes de la uva o de las levaduras en las características sensoriales de vinos tintos
XV Congreso de Investigación Enológica GIENOL 2022
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Efecto del origen del roble americano en la composición volátil de los vinos tintos de diferentes denominaciones de origen
XV Congreso Nacional de Investigación Enológica. GIENOL 2022
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Effect Of Grape Polysaccharides On The VolatileComposition Of Red Wines
In Vino Analytica Scientia 2022 (IVAS Metting)
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Effect of Quercus Alba oak barrels from different forests on the polyphenolic composition of Tempranillo red wines
In Vino Analytica Scientia 2022 (IVAS Metting)
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Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines
In Vino Analytica Scientia 2022 (IVAS Metting)