Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration

by Fátima Aragón-García, Ana Ruíz-Rodríguez, Miguel Palma
Published 2021-06-01

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

by Ana Ruiz-Rodríguez, Miguel Palma, Carmelo G. Barroso
Published 2021-05-01

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

by Ana Ruiz-Rodríguez, Enrique Durán-Guerrero, Ramón Natera, Miguel Palma, Carmelo G. Barroso
Published 2020-10-01

Optimization of the Microwave-Assisted Extraction of Simple Phenolic Compounds from Grape Skins and Seeds

by Latifa Azaroual, Ali Liazid, Fouad El Mansouri, Jamal Brigui, Ana Ruíz-Rodriguez, Gerardo F. Barbero, Miguel Palma
Published 2021-07-01

Optimization by Means of Chemometric Tools of an Ultrasound-Assisted Method for the Extraction of Betacyanins from Red Dragon Fruit (<i>Hylocereus polyrhizus</i>)

by Ceferino Carrera, Jean Pastol, Widiastuti Setyaningsih, Ana Ruiz-Rodríguez, Marta Ferreiro-González, Gerardo Fernández Barbero, Miguel Palma
Published 2021-05-01

A New Solid Phase Extraction for the Determination of Anthocyanins in Grapes

by Marta Ferreiro-González, Ceferino Carrera, Ana Ruiz-Rodríguez, Gerardo F. Barbero, Jesús Ayuso, Miguel Palma, Carmelo G. Barroso
Published 2014-12-01

Tryptophan Levels during Grape Ripening: Effects of Cultural Practices

by Ana Ruiz-Rodríguez, Ceferino A. Carrera, Widiastuti Setyaningsih, Gerardo F. Barbero, Marta Ferreiro-González, Miguel Palma, Carmelo G. Barroso
Published 2017-06-01

A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate <i>Spectralprints</i> for the Characterization of High-Quality Vinegars

by José Luis P. Calle, Marta Ferreiro-González, Ana Ruiz-Rodríguez, Gerardo F. Barbero, José Á. Álvarez, Miguel Palma, Jesús Ayuso
Published 2021-06-01