Παρακολούθηση
Juan Moreno
Juan Moreno
Vitenol. Grupo investigación.ceiA3.Universidad de Córdoba.Spain.
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα uco.es - Αρχική σελίδα
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Παρατίθεται από
Παρατίθεται από
Έτος
Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration
RA Peinado, J Moreno, JE Bueno, JA Moreno, JC Mauricio
Food Chemistry 84 (4), 585-590, 2004
4682004
Enological chemistry
J Moreno, R Peinado
Academic Press, 2012
2122012
Analytical study of aromatic series in sherry wines subjected to biological aging
L Moyano, L Zea, J Moreno, M Medina
Journal of Agricultural and Food Chemistry 50 (25), 7356-7361, 2002
1892002
Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety
M Franco, RA Peinado, M Medina, J Moreno
Journal of Agricultural and Food Chemistry 52 (12), 3905-3910, 2004
1872004
Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing
L Zea, L Moyano, J Moreno, B Cortes, M Medina
Food chemistry 75 (1), 79-84, 2001
1712001
Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis
RA Peinado, JC Mauricio, J Moreno
Food Chemistry 94 (2), 232-239, 2006
1492006
Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection
RA Peinado, JA Moreno, D Muñoz, M Medina, J Moreno
Journal of Agricultural and Food Chemistry 52 (21), 6389-6393, 2004
1472004
The effects of grape must fermentation conditions on volatile alcohols and esters formed by Saccharomyces cerevisiae
JC Mauricio, J Moreno, L Zea, JM Ortega, M Medina
Journal of the Science of Food and Agriculture 75 (2), 155-160, 1997
1431997
Yeast biocapsules: a new immobilization method and their applications
RA Peinado, JJ Moreno, JM Villalba, JA González-Reyes, JM Ortega, ...
Enzyme and microbial Technology 40 (1), 79-84, 2006
1172006
Analytical differentiation of wine fermentations using pure and mixed yeast cultures
JJ Moreno, C Millán, JM Ortega, M Medina
Journal of Industrial Microbiology 7, 181-189, 1991
1141991
Formation of ethanol, higher alcohols, esters, and terpenes by five yeast strains in musts from Pedro Ximenez grapes in various degrees of ripeness
MJ Cabrera, J Moreno, JM Ortega, M Medina
American Journal of Enology and Viticulture 39 (4), 283-287, 1988
1051988
Yeast immobilization systems for alcoholic wine fermentations: actual trends and future perspectives
J Moreno-García, T García-Martínez, JC Mauricio, J Moreno
Frontiers in microbiology 9, 339448, 2018
992018
Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process
J Peinado, NL de Lerma, J Moreno, RA Peinado
Food Chemistry 114 (3), 1050-1055, 2009
902009
Flor yeast: new perspectives beyond wine aging
JL Legras, J Moreno-Garcia, S Zara, G Zara, T Garcia-Martinez, ...
Frontiers in microbiology 7, 503, 2016
882016
Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures
RA Peinado, J Moreno, M Medina, JC Mauricio
Biotechnology letters 26, 757-762, 2004
852004
Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes
NL De Lerma, A Bellincontro, F Mencarelli, J Moreno, RA Peinado
Food Chemistry 130 (2), 447-452, 2012
842012
Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out by Saccharomyces cerevisiae Races bayanus and capensis
MB Cortes, J Moreno, L Zea, L Moyano, M Medina
Journal of Agricultural and Food Chemistry 46 (6), 2389-2394, 1998
801998
Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation
JC Mauricio, JJ Moreno, EM Valero, L Zea, M Medina, JM Ortega
Journal of Agricultural and Food Chemistry 41 (11), 2086-2091, 1993
781993
Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains
F Vararu, J Moreno-García, CI Zamfir, VV Cotea, J Moreno
Food chemistry 197, 373-381, 2016
702016
Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle
R Martínez-García, T García-Martínez, A Puig-Pujol, JC Mauricio, ...
Food Chemistry 237, 1030-1040, 2017
592017
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