Argitalpenak (71) JUAN JOSÉ RODRÍGUEZ BENCOMO argitalpenak

2024

  1. The Potential of Plum Seed Residue: Unraveling the Effect of Processing on Phytochemical Composition and Bioactive Properties

    International Journal of Molecular Sciences, Vol. 25, Núm. 2

2023

  1. First approach to the use of wood from Mediterranean species for the accelerated aging of alcoholic beverages

    Wood Science and Technology, Vol. 57, Núm. 1, pp. 307-323

  2. Ultraviolet Applications to Control Patulin Produced by Penicillium expansum CMP-1 in Apple Products and Study of Further Patulin Degradation Products Formation and Toxicity

    Food and Bioprocess Technology, Vol. 16, Núm. 4, pp. 804-823

2022

  1. A new methodology for the analysis of total deoxynivalenol, dissolved and adsorbed on cell walls, in microbiological culture assays

    LWT, Vol. 164

2020

  1. Aroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networks

    Journal of Food Processing and Preservation, Vol. 44, Núm. 5

  2. Deoxynivalenol degradation in wheat kernels by exposition to ammonia vapours: A tentative strategy for detoxification

    Food Control, Vol. 118

  3. Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices

    Food Chemistry, Vol. 315

  4. Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components

    Scientific Reports, Vol. 10, Núm. 1

2019

  1. Removal of biogenic amines from hydroalcoholic solutions by functionalized silica

    Food Chemistry, Vol. 297

2018

  1. Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology

    Food Chemistry, Vol. 245, pp. 1087-1097

  2. Rapid sensory analysis using response surface methodology: application to the study of odour interactive effects in model spirits

    Journal of the Institute of Brewing, Vol. 124, Núm. 1, pp. 100-105

2017

  1. Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

    European Food Research and Technology, Vol. 243, Núm. 11, pp. 2043-2054

  2. Fruit Brandies

    Science and Technology of Fruit Wine Production (Elsevier Inc.), pp. 531-556

2016

  1. Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts

    Australian Journal of Grape and Wine Research, Vol. 22, Núm. 1, pp. 46-51

  2. Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux

    Food Chemistry, Vol. 213, pp. 40-48

  3. Spirit Distillation Strategies for Aroma Improvement Using Variable Internal Column Reflux

    Food and Bioprocess Technology, Vol. 9, Núm. 11, pp. 1885-1892

  4. Wine Protein Stabilization by Zirconia

    Recent Advances in Wine Stabilization and Conservation Technologies (Lex Nova)

  5. Wine protein stabilization by Zirconia

    Recent Advances in Wine Stabilization and Conservation Technologies (Nova Science Publishers, Inc.), pp. 151-162

2015

  1. Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 35, pp. 7830-7839

  2. Impact of Bentonite Additions during Vinification on Protein Stability and Volatile Compounds of Albariño Wines

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 11, pp. 3004-3011