Argitalpenak (29) VIOLETA RUIPEREZ PRADANOS argitalpenak

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. Identification of RNAi hypoallergic bread wheat lines for wheat-dependent exercise-induced anaphylaxis patients

    Frontiers in Nutrition, Vol. 10

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

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

  2. 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

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

    Foods, Vol. 11, Núm. 21

2021

  1. 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

2020

  1. Aplicación de Kahoot como aprendizaje lúdico en los grados en enología e ingeniería de las industrias agrarias y alimentarias

    Actas del II Congreso Internacional de Innovación Docente e Investigación en Educación Superior: avanzando en las Áreas de Conocimiento: 11, 12 y 13 de noviembre de 2020

  2. Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition

    Food Chemistry, Vol. 327

2019

  1. Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni

    Food Chemistry, Vol. 276, pp. 643-651

  2. Malolactic fermentation induced by silica-alginate encapsulated Oenococcus oeni with different inoculation regimes

    Australian Journal of Grape and Wine Research, Vol. 25, Núm. 2, pp. 165-172

2018

  1. Structural and aggregation properties of Alpha-Synuclein linked to phospholipase A2 action

    Protein and Peptide Letters, Vol. 25, Núm. 4, pp. 368-378

2017

  1. Caracterización enológica de bacterias lácticas inmovilizadas en matrices de alginato-sílice

    XXXVIII Jornadas de Viticultura y Enología de Tierra de Barros

  2. Highly Efficient Malolactic Fermentation of Red Wine Using Encapsulated Bacteria in a Robust Biocomposite of Silica-Alginate

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 25, pp. 5188-5197