Search Results - "Salinas, Maria Rosario"

Preliminary Studies on Endotherapy Based Application of Ozonated Water to Bobal Grapevines: Effect on Wine Quality by Campayo, Ana, Cebrián-Tarancón, Cristina, García-Martínez, María Mercedes, Salinas, María Rosario, Alonso, Gonzalo L., Serrano de la Hoz, Kortes

“…The application of ozonated water in the vineyard is an increasingly popular tool for disease management, but the quality of grapes and resulting wines is…”
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Determination of the Variability of Bioactive Compounds and Minerals in Olive Leaf along an Agronomic Cycle by Martínez-Navarro, María Esther, Cebrián-Tarancón, Cristina, Alonso, Gonzalo L., Salinas, María Rosario

“…Olive leaves are still considered waste in the oil industry; however, the leaves have a content of oleuropein and other bioactive compounds that gives them…”
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The Microvine, a plant model to study the effect of vine‐shoot extract on the accumulation of glycosylated aroma precursors in grapes by Sánchez‐Gómez, Rosario, Torregrosa, Laurent, Zalacain, Amaya, Ojeda, Hernán, Bouckenooghe, Virginie, Schneider, Rémi, Alonso, Gonzalo L, Salinas, María Rosario

“…BACKGROUND The Microvine plant model displays unique reproductive organ behavior and is suitable for grapevine fruit physiological studies, allowing one to…”
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Evolution of Oleuropein and Other Bioactive Compounds in Arbequina Olive Leaves under Different Agronomic Conditions by Martínez-Navarro, María Esther, Cebrián-Tarancón, Cristina, Salinas, María Rosario, Alonso, Gonzalo L.

“…Oleuropein and other phenolic compounds contained in olive leaves give it the potential to be transformed from residue to co-product in an oil mill. However,…”
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Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation by Cebrián-Tarancón, Cristina, Sánchez-Gómez, Rosario, María Martínez-Gil, Ana, del Alamo-Sanza, Maria, Nevares, Ignacio, Rosario Salinas, Maria

“…[Display omitted] •MOX impact on volatile composition depends on SEGs variety, highlighting SEGs’ dose.•Vanillin increased in SEGs-MOX treated wines,…”
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Different coatings for the HS-SBSE grape volatile analysis in model solution: Preliminary results by Serrano de la Hoz, Kortes, Salinas, Maria Rosario, Ferrandino, Alessandra

“…•No studies focused on EG-Silicone and Polyacrylate-SBSE use to assess grape and wine volatiles.•The evaluation of cryo-focalization temperatures for CIS…”
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Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation by Cebrián-Tarancón, Cristina, Sánchez-Gómez, Rosario, Martínez-Gil, Ana María, del Álamo-Sanza, Maria, Nevares, Ignacio, Salinas, Maria Rosario

“…The effects of SEGs (“Shoot from vines—Enological—Granule”) on winemaking within the same variety are well established. However, the interaction of different…”
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Chemical exchange in the vine shoots–wine system when used as an innovative enological procedure by Cebrián‐Tarancón, Cristina, Fernández‐Roldán, Francisco, Sánchez‐Gómez, Rosario, Alonso, Gonzalo Luis, Salinas, María Rosario

“…BACKGROUND Pruned vine shoots prepared as toasted fragments (SEGs) have recently been proposed as enological additives capable of producing differentiated…”
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Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines by Pedroza, Miguel Angel, Carmona, Manuel, Alonso, Gonzalo Luis, Salinas, Maria Rosario, Zalacain, Amaya

“…► Direct use of dehydrated waste grape skins (DWGS) into wine. ► Tailor made mixtures of DWGS improves wine colour loss in a 31% before bottling. ►…”
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Use of Dehydrated Waste Grape Skins as a Natural Additive for Producing Rosé Wines: Study of Extraction Conditions and Evolution by Pedroza, Miguel Angel, Carmona, Manuel, Salinas, Maria Rosario, Zalacain, Amaya

“…Dehydrated waste grape skins from the juice industry were used as an additive to produce rosé wines. Maceration time, particle size, dosage, alcoholic…”
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Quantitative Determination of the Main Phenolic Compounds, Antioxidant Activity, and Toxicity of Aqueous Extracts of Olive Leaves of Greek and Spanish Genotypes by Martínez-Navarro, María Esther, Kaparakou, Eleftheria H., Kanakis, Charalabos D., Cebrián-Tarancón, Cristina, Alonso, Gonzalo L., Salinas, María Rosario, Tarantilis, Petros A.

“…Olive leaves are rich in phenolic compounds, which give them antioxidant properties that are associated with a lower incidence of disease. Therefore, the aim…”
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Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts by Martínez-Navarro, María Esther, Cebrián-Tarancón, Cristina, Oliva, José, Salinas, María Rosario, Alonso, Gonzalo L

“…Although olives leaves are currently considered a waste material from oil mills, they have great potential to be transformed into by-products due to their high…”
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Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines by Oliva, José, Zalacain, Amaya, Payá, Paula, Salinas, María Rosario, Barba, Alberto

“…In the paper, the effect of several fungicide residues (famoxadone, fenhexamid, fluquinconazole, kresoxim-methyl, quinoxyfen and trifloxystrobin) has been…”
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Evolution of fungicide residues in pruned vine-shoots by Cebrián-Tarancón, Cristina, Sánchez-Gómez, Rosario, Oliva, José, Cámara, Miguel Angel, Zalacain, Amaya, Salinas, Maria Rosario

“…Pruned vine-shoots used as wine additives have proven to be a useful tool for improving and differentiating wines. This is because they accumulate substances…”
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Effect of Red Grapes Co-winemaking in Polyphenols and Color of Wines by Lorenzo, Cándida, Pardo, Francisco, Zalacain, Amaya, Alonso, Gonzalo Luis, Salinas, Maria Rosario

“…The red grapes co-winemaking effect on phenolic fraction and wine color has been studied for the first time, where Monastrell was comacerated and cofermentated…”
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Influence of the mite Carpoglyphus lactis (L) on the aroma of pale and dry wines aged under flor yeasts by Marín, Julia, Ocete, Rafael, Pedroza, Miguel, Zalacain, Amaya, de Miguel, Concepción, López, Maria Angeles, Salinas, Maria Rosario

“…This is the first study of the contribution of naturally occurring mite colonies on the aroma of fino wines by sensorial and chemical composition analysis. The…”
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Trichinella spiralis muscle larvae excretory–secretory products induce changes in cytoskeletal and myogenic transcription factors in primary myoblast cultures by Hernández-Ancheyta, Lizbeth, Salinas-Tobón, María del Rosario, Cifuentes-Goches, Juan Carlos, Hernández-Sánchez, Javier

“…[Display omitted] •We present an analysis of the molecular changes induced by muscle larvae (ML) ESP in primary myoblast cells.•ML-ESP induce up-regulation of…”
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Giardia duodenalis: Adhesion-deficient clones have reduced ability to establish infection in Mongolian gerbils by Hernandez-Sanchez, J, Linan, R F, del Rosario Salinas-Tobon, M, Ortega-Pierres, G

“…The role of Giardia duodenalis surface molecules in the attachment of trophozoites to epithelial cells has been established through the dual strategies of…”
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Trichinella spiralis: Strong antibody response to a 49 kDa newborn larva antigen in infected rats by Salinas-Tobon, Maria del Rosario, Navarrete-Leon, Anaid, Mendez-Loredo, Blanca Esther, Esquivel-Aguirre, Dalia, Martínez-Abrajan, Dulce Maria, Hernandez-Sanchez, Javier

“…In this work, we analyzed the kinetics of anti- Trichinella spiralis newborn larva (NBL) antibodies (Ab) and the antigenic recognition pattern of NBL proteins…”
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Titrable acidity of wines at different pH and its relation with the colour by Maria Dolores Huerta, Maria Rosario Salinas Fernandez, Taisir Masoud Musa

“…This work constitute a first approximation to study the relation between the value of the titrable acidit y at different pH and the colour intensity of wines…”
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