JOSE MANUEL
RODRIGUEZ NOGALES
PROFESORES TITULARES DE UNIVERSIDAD
Publicaciones (88) Publicaciones de JOSE MANUEL RODRIGUEZ NOGALES
2024
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Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters
Foods, Vol. 13, Núm. 6
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Impact of high hydrostatic pressure and ultrasounds technologies in the autolytic process of Saccharomyces cerevisiae in a model wine system
Food Bioscience, Vol. 57
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Impact of pre-veraison cluster treatments with nordihydroguaiaretic acid on the composition of verdejo grapes and wines
Food Bioscience, Vol. 59
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Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors
Molecules, Vol. 29, Núm. 1
2023
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Development of a fermented plant-based beverage from discarded bread flour
LWT, Vol. 182
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Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine
Fermentation, Vol. 9, Núm. 12
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Entrapment of Glucose Oxidase and Catalase in Silica–Calcium–Alginate Hydrogel Reduces the Release of Gluconic Acid in Must
Gels, Vol. 9, Núm. 8
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Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine
Beverages, Vol. 9, Núm. 1
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Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines
LWT, Vol. 184
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Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
Fermentation, Vol. 9, Núm. 11
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Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents
Foods, Vol. 12, Núm. 19
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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
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Application of Immobilized Yeasts for Improved Production of Sparkling Wines
Fermentation, Vol. 8, Núm. 10
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Continuous malolactic fermentation of red wine in a reactor using silica-alginate encapsulated Oenococcus oeni
Food and Bioproducts Processing, Vol. 134, pp. 202-209
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Efectos de estado hídrico y de la clorosis férrica del viñedo sobre la composición del vino tempranillo
Tierras: Agricultura, Núm. 307, pp. 46-52
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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
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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
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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
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Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High‐Glucose Slurry from Bread Waste
Foods, Vol. 11, Núm. 12
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Screening and Enzymatic Evaluation of Saccharomyces cerevisiae Populations from Spontaneous Fermentation of Organic Verdejo Wines
Foods, Vol. 11, Núm. 21