Gonzalez Iglesias, M.del Carmen carmen.gonzalez.iglesias@upm.es
Actividades
- Artículos 13
- Libros 0
- Capítulos de libro 0
- Congresos 0
- Documentos de trabajo 0
- Informes técnicos 0
- Proyectos de investigación 0
- Tesis dirigidas 0
- Patentes o licencias de software 0
Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers
European Food Research And Technology (p. 1229-1238) - 1/6/2019
10.1007/s00217-019-03244-w Ver en origen
- ISSN 14382377
Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques
- Liu, L
- Loira, I
- Morata, A
- Suárez-Lepe, JA
- González, MC
- Rauhut, D
European Food Research And Technology (p. 559-569) - 1/4/2016
10.1007/s00217-015-2566-z Ver en origen
- ISSN 14382377
Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality
- Morata, A
- Bañuelos, MA
- Tesfaye, W
- Loira, I
- Palomero, F
- Benito, S
- Callejo, MJ
- Villa, A
- González, MC
- Suárez-Lepe, JA
Food And Bioprocess Technology (p. 1845-1853) - 1/9/2015
10.1007/s11947-015-1540-x Ver en origen
- ISSN 19355130
Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters
- Kulkarni, P
- Loira, I
- Morata, A
- Tesfaye, W
- González, MC
- Suárez-Lepe, JA
Lwt-Food Science And Technology (p. 1255-1262) - 1/12/2015
10.1016/j.lwt.2015.07.046 Ver en origen
- ISSN 10961127
Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
- Vejarano, R
- Morata, A
- Loira, I
- González, MC
- Suárez-Lepe, JA
European Food Research And Technology (p. 281-290) - 1/9/2013
10.1007/s00217-013-1992-z Ver en origen
- ISSN 14382377
Effect of Saccharomyces strains on the quality of red wines aged on lees
- Loira, I
- Vejarano, R
- Morata, A
- Ricardo-da-Silva, JM
- Laureano, O
- González, MC
- Suárez-Lepe, JA
Food Chemistry (p. 1044-1051) - 15/8/2013
10.1016/j.foodchem.2013.01.020 Ver en origen
- ISSN 03088146
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
- Morata, A
- Benito, S
- Loira, I
- Palomero, F
- González, MC
- Suárez-Lepe, JA
International Journal Of Food Microbiology (p. 47-53) - 17/9/2012
10.1016/j.ijfoodmicro.2012.08.007 Ver en origen
- ISSN 01681605
Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine
- Morata, A
- Benito, S
- González, MC
- Palomero, F
- Tesfaye, W
- Suárez-Lepe, JA
European Food Research And Technology (p. 147-154) - 1/7/2012
10.1007/s00217-012-1742-7 Ver en origen
- ISSN 14382377
Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies
- Benito, S
- Morata, A
- Palomero, F
- González, MC
- Suárez-Lepe, JA
Food Chemistry (p. 15-23) - 1/1/2011
10.1016/j.foodchem.2010.05.096 Ver en origen
- ISSN 03088146
Effect on the autolysis process and the colouring matter of several commercial preparations with beta-glucanase action in red winemaking
- Palomero, F
- Benito, S
- Morata, A
- Tesfaye, W
- González, M
- Suárez-Lepe, J
European Food Research And Technology (p. 585-592) - 1/8/2009
10.1007/s00217-009-1078-0 Ver en origen
- ISSN 14382377
Este/a investigador/a no tiene libros.
Este/a investigador/a no tiene capítulos de libro.
Este/a investigador/a no tiene congresos.
Este/a investigador/a no tiene documentos de trabajo.
Este/a investigador/a no tiene informes técnicos.
Este/a investigador/a no tiene proyectos de investigación.
Este/a investigador/a no tiene tesis dirigidas.
Este/a investigador/a no tiene patentes o licencias de software.
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