Publicacións nas que colabora con ANA MARIA TORRADO AGRASAR (28)

2019

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

    Food Research International, Vol. 126

2018

  1. Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin

    Industrial Crops and Products, Vol. 111, pp. 219-225

2017

  1. Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

    CyTA: Journal of food, Vol. 15, Núm. 3, pp. 409-417

  2. Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

    Food Hydrocolloids, Vol. 65, pp. 157-164

2014

  1. Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

    Food Chemistry, Vol. 146, pp. 234-241

2013

  1. Amylase production by Aspergillus oryzae in a solid-state bioreactor with fed-batch operation using mussel processing wastewaters as feeding medium

    Journal of Chemical Technology and Biotechnology, Vol. 88, Núm. 2, pp. 226-236

  2. Fungal fucoidanase production by solid-state fermentation in a rotating drum bioreactor using algal biomass as substrate

    Food and Bioproducts Processing, Vol. 91, Núm. 4, pp. 587-594

  3. Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

    Innovative Food Science and Emerging Technologies, Vol. 20, pp. 64-72

  4. Recovery and biotechnological production of high- value-added products from fruit and vegetable residues

    Engineering Aspects of Food Biotechnology (CRC Press), pp. 328-356

2011

  1. Modelling the enzymatic activity of two lipases isoenzymes commonly used in the food industry

    CyTA: Journal of food, Vol. 9, Núm. 4, pp. 307-313

  2. Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates

    Food Research International, Vol. 44, Núm. 5, pp. 1419-1426

2010

  1. Characterization of volatile compounds present in the two spirits obtained by distillation of fermented black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.)

    6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010

  2. Estudio de la aptitud fermentativa en estado sólido del madroño para la obtención de aguardiente

    Soberanía alimentaria e agricultura ecolóxica: Propostas de acción (Universidade de Vigo), pp. 1007-1012

  3. Modelling the biphasic growth and product formation by Enterococcus faecium CECT 410 in realkalized fed-batch fermentations in whey

    Journal of Biomedicine and Biotechnology, Vol. 2010

  4. Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (morus nigra l.) and black currant (Ribes nigrum L.)

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 4, pp. 2529-2535

2009

  1. Evolution of tebuconazole residues through the winemaking process of Mencía grapes

    Food Chemistry, Vol. 117, Núm. 3, pp. 529-537

2008

  1. Use of amylolytic enzymes in brewing

    Beer in Health and Disease Prevention (Elsevier), pp. 113-126

2007

  1. Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures

    Journal of Food Engineering, Vol. 82, Núm. 2, pp. 103-113

  2. Treatment of an acid soil with bentonite used for wine fining: Effects on soil properties and the growth of Lolium multiflorum

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 18, pp. 7541-7546

2006

  1. Enzymatic inhibition and thermal inactivation in the hydrolysis of chestnut purée with an amylases mixture

    Enzyme and Microbial Technology, Vol. 39, Núm. 2, pp. 252-258