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Research Groups

null Agroquímica y tecnología de alimentos

Agrochemistry and Food Technology

Departament

TECNOLOGÍA DE LOS ALIMENTOS, NUTRICIÓN Y BROMATOLOGÍA

Center

FACULTAD DE VETERINARIA

Address

Campus Universitario de Espinardo ,30100

Phone

868888767

Entity

um

Main researcher

JOSE MARIA LOPEZ ROCA



Networks CMN


Food and Mediterranean Diet
Technologies for the sustainable management of semiarid areas

Researchers


JOSE MARIA LOPEZ ROCA

MARIA ENCARNACION GOMEZ PLAZA

ADRIAN MARTINEZ CUTILLAS

JOSE ANTONIO FERNANDEZ LOPEZ

JOSE IGNACIO FERNANDEZ FERNANDEZ

ANA BELÉN BAUTISTA ORTÍN

MARÍA INMACULADA ROMERO CASCALES

ALBERTO HERNANDEZ JIMENEZ

RAFAEL APOLINAR VALIENTE

PEDRO RODRIGUEZ RODRIGUEZ

MARIA JOSEFA ROCA HERNANDEZ

LUIS JAVIER PEREZ PRIETO

MARIA LUISA DE LA HERA ORTS

Mª ISABEL RABE

BLAS SANCHEZ MUÑOZ

MARTA CANO LOPEZ

MARIA ROCIO GIL MUÑOZ

NAIARA BUSSE VALVERDE

YOLANDA RUIZ GARCIA

FRANCISCO PARDO MINGUEZ

PEDRO ANDREO MARTÍNEZ

NURIA GARCIA MARTINEZ

LUIS ALMELA RUIZ



Publications


Handbook of fruit and vegetable flavor,2010
The flavour of plums
Wines: Types, Production and Health,2011
INCREASING WINE QUALITY THROUGH THE USE OF OAK BARRELS: FACTORS THAT WILL INFLUENCE AGED WINE COLOR AND AROMA
Tannins: Types, Foods Containing, and Nutrition,2011
Proanthocyanidins in grapes and wines: a review
FOOD CHEMISTRY,2010
Oak barrel maturation vs. micro-oxygenation: effect on the formation of anthocyanin-derived pigments and wine color
ANALYTICA CHIMICA ACTA,2010
Application and comparison of four selected procedures for the isolation of cell-wall material from the skin of grapes cv. Monastrell
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2010
The effect of different enological practices on skin and seed proanthocyanidins in three varietal wines
FOOD CHEMISTRY,2011
A review on micro-oxygenation of red wines: Claims, benefits, and the underlying chemistry doi:10.1016/j.foodchem.2010.10.034
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE,2011
Differences in the extraction of volatile compounds from oak chips in wine and model solutions
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2011
The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE,2011
Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics
ENOLOGOS,2011
Papel de los enzimas de maceración en la extracción de taninos de las semillas
ENOLOGOS,2011
Efecto de diferentes técnicas enológicas en la extracción de taninos durante el proceso de maceración de uvas monastrell
FOOD TECHNOLOGY AND BIOTECHNOLOGY,2012
Dependence of oak-related volatile compound content on the physico-chemical characteristics of barrel aged wines
FOOD CHEMISTRY,2012
The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE,2012
Effect of ethanol on grape seed proanthocyanidin extraction
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2012
Improving Grape Phenolic Content and Wine Chromatic Characteristics through the Use of Two Different Elicitors: Methyl Jasmonate vs. Benzothiadiazole
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH,2012
Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins
Food and Bioprocess Technology,2012
Effect of wine maceration enzymes on the extraction of grape seed proanthocyanidins DOI 10.1007/s11947-011-0768-3
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE,2012
Effect of Benzothiadiazole and Methyl Jasmonate on the Volatile Compound Composition of Vitis vinifera L. Monastrell Grapes and Wines
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2012
Influence of skin maceration time on the proanthocyanidin content of red wines
New Biotechnology,2012
Anthocyanins from Mexican cultivars of colored maize and pomegranate: extraction, characterization, comparison and effect of geographic source
Wines: Types, Production and Health,2012
Increasing wine quality through the use of oak barrels: factors that will influence aged wine color and aroma
Tannins: Types, Foods Containing, and Nutrition,2010
PROANTHOCYANIDINS IN GRAPES AND WINES: A REVIEW
Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications,2010
USE OF ENZYMES FOR WINE PRODUCTION

CMN Office
Edificio Rector Soler
Campus Espinardo, 30071, Murcia, Spain
Región de Murcia Ministerio de Educación
© 2018 CAMPUS MARE NOSTRUM
Proyecto financiado en el marco del programa del Campus de Excelencia Internacional
 
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