Fito Pelufo, María(Universitat Politècnica de València, 2022-07-28)
[ES] La mayoría de los compuestos de la fracción volátil de las mieles proceden de
los exudados vegetales y del néctar de las flores que recogen las abejas, Éstos contribuyen
decisivamente a las características ...
García Esparza, Mª José; Aleixandre Benavent, José Luís; Alvarez Cano, María Inmaculada; Lizama Abad, Victoria(Springer-Verlag, 2009-05)
[EN] Fining agents can also have an effect on the flavor components of the must, and other compounds which are important for the sensory characteristics and in the case of sparkling wine, the foam quality. The influence ...
Esteras Gómez, Cristina; Rambla Nebot, Jose Luis; Sánchez, G.; López-Gresa, María Pilar; González-Mas, M.C.; Fernández-Trujillo, J.P.; Belles Albert, José Mª; Granell Richart, Antonio; Picó Sirvent, María Belén(John Wiley & Sons, 2018-08)
[EN] BACKGROUNDAroma profile and carotenoids content of melon flesh are two important aspects influencing the quality of this fruit that have been characterized using only selected genotypes. However, the extant variability ...
Rambla Nebot, Jose Luis(Universitat Politècnica de València, 2017-01-15)
[EN] Fruits both produce and emit volatile chemical compounds. These are short-chained low polarity molecules involved in many processes, and they are responsible of our perception of fruit aroma and of most of their ...
Anaya, Juan Alberto; Lizama Abad, Victoria; Alvarez Cano, María Inmaculada; García Esparza, Mª José(Elsevier, 2022-10)
[EN] The aim of this research is to study the possibility of increasing the quality of red wins made with the Monastrell
grape variety. A methodology was established to improve the concentration levels of polyphenol and ...
Berbegal, Carmen; Polo, Lucía; García Esparza, Mª José; Alvarez Cano, María Inmaculada; Zamora, Fernando; Ferrer, Sergi; Pardo, Isabel(MDPI, 2022-07)
[EN] The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final ...
Abdrakhmanova, Saule(Universitat Politècnica de València, 2013-04-17)
[ES] El objetivo de este trabajo ha sido estudiar la influencia del tipo de depósito en la conservación y en la evolución de compuestos polifenólicos y aromas de un vino de Tempranillo. Para ello se realizó el seguimiento ...
Sdiri, Sawsen(Universitat Politècnica de València, 2013-04-25)
RESUMEN
Los cítricos son frutos atractivos buscados por los consumidores en todo el
mundo por su elevada calidad organoléptica y por los beneficios que tienen
para la salud humana. Después de la cosecha, los frutos ...
Herreros Frias, Marta; Aleixandre-Tudó, José Luis; Girón, Francesc; Aleixandre Benavent, José Luís(Editorial Técnica Quatrebcn, 2017)
[ES] La poda y el aclareo son las prácticas vitícolas
más comunes que pueden tener influencia
en el rendimiento del viñedo y en la calidad
de la uva. El objetivo del presente trabajo fue
estudiar la influencia que la poda ...
Farcas, Anca Corina; Socaci, Sonia Ancuta; Chis, Maria Simona; Pop, Oana Lelia; Fogarasi, Melinda; Paucean, Adriana; Igual Ramo, Marta; Michiu, Delia(MDPI, 2021-11)
[EN] Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, ...
Ribes Moya, Ana María(Universitat Politècnica de València, 2021-01-25)
[ES] La actual problemática medioambiental está demandando sistemas de producción más sostenibles, como los de la agricultura ecológica. Una buena alternativa para estos sistemas son las variedades tradicionales de pimiento, ...
Alfaro Cañamás, Cristina; Vacas González, Sandra; Zarzo Castelló, Manuel; Navarro-Llopis, Vicente; Primo Millo, Jaime(American Chemical Society, 2010-12-13)
[EN] Considerable efforts have been devoted to understanding the courtship behavior and pheromone communication of medflies; however, the sex pheromone composition is still a controversial subject. The discovery of new ...
[EN] Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting ...
Escriche Roberto, Mª Isabel; Kadar, Melinda Andreea; Juan Borrás, María del Sol; Doménech Antich, Eva Mª(Elsevier, 2011-06)
This study evaluates the usefulness of flavonoids (naringenin, hesperetin, chrysin, galangin, kaempferol, luteolin, pinocembrin, and quercetin) and phenolic acids (caffeic acid and p-coumaric acid) together with 37 volatile ...
Guijarro Real, Carla(Universitat Politècnica de València, 2016-05-19)
[EN] A large number of wild edible plants are included in the plant kingdom. In Mediterranean regions, this kind of vegetables has been traditionally collected, sometimes at time of shortage but mainly as a part of their ...
González-Mas, M.C.; Rambla Nebot, Jose Luis; López-Gresa, María Pilar; Blazquez, M.A.; GRANELL RICHART, ANTONIO(Frontiers Media SA, 2019-02-05)
[EN] The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In ...
Kadar, Melinda Andreea; Juan Borrás, María del Sol; Carot Sierra, José Miguel; Doménech Antich, Eva Mª; Escriche Roberto, Mª Isabel(Wiley, 2011-12)
Background: Volatile fraction profile and physicochemical parameters were studied with the aim of evaluating their effectiveness for the differentiation between lemon blossom honey (Citrus limon L.) and orange blossom honey ...
Escriche Roberto, Mª Isabel; Sobrino Gregorio, Lara; Conchado Peiró, Andrea; Juan Borrás, María del Sol(Elsevier, 2017)
[EN] The proliferation of hybrid plant varieties without pollen, such as lavender, has complicated the classification
of specific types of honey. This study evaluated the correlation between the proclaimed type of
monofloral ...
Heredia Gutiérrez, Ana Belén; Peinado Pardo, Irene; Rosa Barbosa, Estela María; Andrés Grau, Ana María; Escriche Roberto, Mª Isabel(Elsevier, 2012-02-15)
[EN] Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are traditionally used for drying tomatoes; however, the optimal combination of techniques such as osmotic dehydration or ...
Escriche Roberto, Mª Isabel; Juan-Borras, María del Sol; Visquert Fas, Mario; Asensio-Grau, Andrea; Valiente González, José Miguel(Blackwell Publishing, 2022-06)
[EN] The objective of this study was to evaluate the presence of specific volatile compounds
(analyzed by SPME-GC-
MS)
in citrus honey, comparing thyme, and sunflower,
and to correlate their abundance with the level of ...