Instituto Tecnológico Agrario de Castilla y León-ko ikertzaileekin lankidetzan egindako argitalpenak (24)

2025

  1. High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

    Food Hydrocolloids, Vol. 159

2024

  1. Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis

    American Journal of Enology and Viticulture, Vol. 75, Núm. 1

  2. Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

    Beverages, Vol. 10, Núm. 1

  3. From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

    Plants, Vol. 13, Núm. 4

  4. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

    Foods, Vol. 13, Núm. 1

2023

  1. Kinetics of oxygen consumption, a key factor in the changes of young wines composition

    LWT, Vol. 182

  2. Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread

    Foods, Vol. 12, Núm. 14

2022

  1. Chitosan-Based Bioactive Formulations for the Control of Powdery Mildew in Viticulture

    Agronomy, Vol. 12, Núm. 2

  2. Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

    Journal of Cereal Science, Vol. 105

2021

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

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

2020

  1. Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 4, pp. 1515-1523

  2. Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient

    Foods, Vol. 9, Núm. 6

  3. 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

  4. Incidencia anual del régimen hídrico en la calidad del vino blanco elaborado con uva de la variedad Verdejo

    Tierras: Agricultura, Núm. 289, pp. 74-80

2019

  1. Antifungal agents based on chitosan oligomers, ε-polylysine and Streptomyces spp. Secondary metabolites against three botryosphaeriaceae species

    Antibiotics, Vol. 8, Núm. 3

  2. Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

    Heliyon, Vol. 5, Núm. 10

  3. Influence of water regime on yield components, must composition and wine volatile compounds of Vitis vinifera cv. Verdejo

    Australian Journal of Grape and Wine Research, Vol. 25, Núm. 1, pp. 83-91

  4. Proyecto life ammonia trapping: planta piloto para la captura de amoniaco del purín

    X Congreso Ibérico de Agroingeniería: Libro de actas

  5. Tratamiento de granos de cereales y pseudocereales con tecnologías emergentes como estrategia para la mejora de la calidad y el valor nutricional de productos sin gluten

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2017

  1. Thermal death kinetics in dry air of Diplodia seriata fungus inoculated in vitro in pruned vine shoots

    European Journal of Plant Pathology, Vol. 148, Núm. 1