Agroquímica y tecnología de alimentos

Departamento TECNOLOGÍA DE LOS ALIMENTOS, NUTRICIÓN Y BROMATOLOGÍA	Centro FACULTAD DE VETERINARIA
Dirección Campus Universitario de Espinardo ,30100 Teléfono 868888767	Entidad um Investigador Principal JOSE MARIA LOPEZ ROCA

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Redes CMN asociadas

Alimentos y dieta mediterránea
Tecnologías para la gestión sostenible de recursos en zonas semiáridas

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Investigadores

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

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Publicaciones

Handbook of fruit and vegetable flavor,2010
The flavour of plums

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Wines: Types, Production and Health,2011
INCREASING WINE QUALITY THROUGH THE USE OF OAK BARRELS: FACTORS THAT WILL INFLUENCE AGED WINE COLOR AND AROMA

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Tannins: Types, Foods Containing, and Nutrition,2011
Proanthocyanidins in grapes and wines: a review

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FOOD CHEMISTRY,2010
Oak barrel maturation vs. micro-oxygenation: effect on the formation of anthocyanin-derived pigments and wine color

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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

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2010
The effect of different enological practices on skin and seed proanthocyanidins in three varietal wines

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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

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AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE,2011
Differences in the extraction of volatile compounds from oak chips in wine and model solutions

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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

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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

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ENOLOGOS,2011
Papel de los enzimas de maceración en la extracción de taninos de las semillas

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ENOLOGOS,2011
Efecto de diferentes técnicas enológicas en la extracción de taninos durante el proceso de maceración de uvas monastrell

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FOOD TECHNOLOGY AND BIOTECHNOLOGY,2012
Dependence of oak-related volatile compound content on the physico-chemical characteristics of barrel aged wines

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FOOD CHEMISTRY,2012
The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

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AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE,2012
Effect of ethanol on grape seed proanthocyanidin extraction

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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

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AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH,2012
Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins

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Food and Bioprocess Technology,2012
Effect of wine maceration enzymes on the extraction of grape seed proanthocyanidins DOI 10.1007/s11947-011-0768-3

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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

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EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2012
Influence of skin maceration time on the proanthocyanidin content of red wines

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New Biotechnology,2012
Anthocyanins from Mexican cultivars of colored maize and pomegranate: extraction, characterization, comparison and effect of geographic source

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Wines: Types, Production and Health,2012
Increasing wine quality through the use of oak barrels: factors that will influence aged wine color and aroma

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Tannins: Types, Foods Containing, and Nutrition,2010
PROANTHOCYANIDINS IN GRAPES AND WINES: A REVIEW

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Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications,2010
USE OF ENZYMES FOR WINE PRODUCTION

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