Raquel Rodríguez Solana-rekin lankidetzan egindako argitalpenak (18)

2017

  1. Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a Box–Benhken design: influence of oak origin, fragment size and toast level on the composition of the final product

    Australian Journal of Grape and Wine Research, Vol. 23, Núm. 1, pp. 5-14

2016

  1. Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits

    Journal of the science of food and agriculture, Vol. 96, Núm. 14, pp. 4760-4771

  2. Phenolic compounds and aroma-impact odorants in herb liqueurs elaborated by maceration of aromatic and medicinal plants in grape marc distillates

    Journal of the Institute of Brewing, Vol. 122, Núm. 4, pp. 653-660

2015

  1. Comparison of soxhlet, accelerated solvent and supercritical fluid extraction techniques for volatile (GC-MS and GC/FID) and phenolic compounds (HPLC-ESI/MS/MS) from lamiaceae species

    Phytochemical Analysis, Vol. 26, Núm. 1, pp. 61-71

  2. Impact odorants and sensory profile of young red wines from four Galician (NW of Spain) traditional cultivars

    Journal of the Institute of Brewing, Vol. 121, Núm. 4, pp. 628-635

2014

  1. Assessment of minerals in aged grape marc distillates by FAAS/FAES and ICP-MS. Characterization and safety evaluation

    Food Control, Vol. 35, Núm. 1, pp. 49-55

  2. Bioproduction of 4-vinylphenol from corn cob alkaline hydrolyzate in two-phase extractive fermentation using free or immobilized recombinant E. coli expressing pad gene

    Enzyme and Microbial Technology, Vol. 58-59, pp. 22-28

  3. Characterization of fennel extracts and quantification of estragole: Optimization and comparison of accelerated solvent extraction and Soxhlet techniques

    Industrial Crops and Products, Vol. 52, pp. 528-536

  4. Estragole quantity optimization from fennel seeds by supercritical fluid extraction (carbon dioxide-methanol) using a Box-Behnken design. Characterization of fennel extracts

    Industrial Crops and Products, Vol. 60, pp. 186-192

  5. First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters

    Food Technology and Biotechnology, Vol. 52, Núm. 4, pp. 391-402

  6. Mellora da capacidade competitiva das destilerías ourensáns e empresas afíns mediante o desenvolvemento dun novo augardente-licor baseado no emprego de lúpulo galego como herba aromática

    Proxectos INOU 2012: investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 129-148

2013

  1. Study of the suitability of two hop cultivars for making herb liqueurs: Volatile composition, sensory analysis, and consumer study

    European Food Research and Technology, Vol. 237, Núm. 5, pp. 775-786

  2. Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 10, pp. 2568-2574

2012

  1. Characterization by chemical and sensory analysis of commercial grape marc distillate (Orujo) aged in oak wood

    Journal of the Institute of Brewing, Vol. 118, Núm. 2, pp. 205-212

  2. Production of vinyl derivatives from alkaline hydrolysates of corn cobs by recombinant Escherichia coli containing the phenolic acid decarboxylase from Lactobacillus plantarum CECT 748 T

    Bioresource Technology, Vol. 117, pp. 274-285

  3. Purification of ferulic acid solubilized from agroindustrial wastes and further conversion into 4-vinyl guaiacol by Streptomyces setonii using solid state fermentation

    Industrial Crops and Products, Vol. 39, Núm. 1, pp. 52-61

  4. Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates

    World Journal of Microbiology and Biotechnology, Vol. 28, Núm. 11, pp. 3123-3134

2011

  1. Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds

    Food Control, Vol. 22, Núm. 5, pp. 673-680