Hasil Pencarian - María Consuelo Díaz-Maroto

  • Menampilkan 1 - 7 hasil dari 7
Perbaiki Hasil
  1. 1
    Rapid and Non-Destructive Analysis of Corky Off-Flavors in Natural Cork Stoppers by a Wireless and Portable Electronic Nose

    Rapid and Non-Destructive Analysis of Corky Off-Flavors in Natural Cork Stoppers by a Wireless and Portable Electronic Nose oleh José Pedro Santos, Isabel Sayago, José Luis Sanjurjo, María Soledad Perez-Coello, María Consuelo Díaz-Maroto

    Diterbitkan 2022-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

    Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage oleh Marina Alarcón, Manuel López-Viñas, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto, María Elena Alañón, Almudena Soriano

    Diterbitkan 2020-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines

    Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines oleh Raquel Muñoz García, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, María Soledad Pérez-Coello

    Diterbitkan 2021-05-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

    Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines oleh María Consuelo Díaz-Maroto, Manuel López Viñas, Lourdes Marchante, María Elena Alañón, Ignacio Javier Díaz-Maroto, María Soledad Pérez-Coello

    Diterbitkan 2021-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time

    Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time oleh Paula Pérez-Porras, Encarna Gómez-Plaza, Raquel Muñoz García, María Consuelo Díaz-Maroto, Juan Daniel Moreno-Olivares, Ana Belén Bautista-Ortín

    Diterbitkan 2022-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines

    Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines oleh Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello

    Diterbitkan 2022-05-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

    Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines oleh Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, María Soledad Pérez-Coello

    Diterbitkan 2021-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: