Ana Belén Bautista Ortín-rekin lankidetzan egindako argitalpenak (9)

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

2023

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

    Foods, Vol. 12, Núm. 11

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

    Food Chemistry, Vol. 426

2022

  1. 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

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

    In Vino Analytica Scientia 2022 (IVAS Metting)

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

    LWT, Vol. 170

2021

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

    Molecules, Vol. 26, Núm. 15

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

    Food Chemistry, Vol. 356