Publicacións nas que colabora con RAQUEL RIAL OTERO (19)

2023

  1. Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

    Food Chemistry, Vol. 403

2021

  1. Applicability of an in-vitro digestion model to assess the bioaccessibility of phenolic compounds from olive-related products

    Molecules, Vol. 26, Núm. 21

2020

  1. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

    Food Research International, Vol. 130

2019

  1. Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines

    Food Control, Vol. 98, pp. 412-423

  2. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

    Food Chemistry, Vol. 300

  3. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

    Food Research International, Vol. 126

2018

  1. Analysis of the growth behaviour of three varieties of Saccharomyces cerevisiae in a synthetic must with different nitrogen conditions

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  2. Influence of Mepanipyrim and Tetraconazole on the byosinthesis of volatile compounds through the phenylalanine Ehrlich pathway

    Abstracts Book: International Congress on Grapevine and Wine Sciences

2015

  1. Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 8, pp. 1053-1073

  2. Wine Aroma Compounds in Grapes: A Critical Review

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 2, pp. 202-218

2012

  1. Starch-derived cyclodextrins and ttheir future in the food biopolymer industry

    Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications (CRC Press), pp. 167-182

  2. Surveillance of fungicidal dithiocarbamate residues in fruits and vegetables

    Food Chemistry, Vol. 134, Núm. 1, pp. 366-374

2011

  1. A review on the fate of pesticides during the processes within the food-production Chain

    Critical Reviews in Food Science and Nutrition, Vol. 51, Núm. 2, pp. 99-114

  2. Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage

    Food Control, Vol. 22, Núm. 7, pp. 1108-1113

  3. Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices

    Food Control, Vol. 22, Núm. 12, pp. 2052-2058

  4. Distribution of polychlorinated biphenyls in both products and by-products of a mussel shell incinerator facility

    Environmental Science and Pollution Research, Vol. 18, Núm. 7, pp. 1139-1146

  5. Influence of new fungicides - metiram and pyraclostrobin - on Saccharomyces cerevisiae yeast growth and alcohol fermentation course for wine production

    CyTA: Journal of food, Vol. 9, Núm. 4, pp. 329-334

2009

  1. A review on the use of cyclodextrins in foods

    Food Hydrocolloids, Vol. 23, Núm. 7, pp. 1631-1640

  2. Suitability of packaging for food based on interaction studies

    Food Processing: Methods, Techniques and Trends (Nova Science Publishers, Inc.), pp. 439-462