Listar por autor "Amores Arrocha, Antonio"

A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators

Amores Arrocha, Antonio

; Sancho Galán, Pau

; Jiménez Cantizano, Ana Concepción

; Palacios Macías, Víctor Manuel

(MDPI, 2021-05)

Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative

Pérez González, Juan Manuel

; Igartuburu Chinchilla, José Manuel

; Palacios Macías, Víctor Manuel

; Sancho Galán, Pau

; Jiménez Cantizano, Ana Concepción

; Amores Arrocha, Antonio

(Multidisciplinary Digital Publishing Institute (MDPI), 2024)

Alimentos con mucha química

Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Amores Arrocha, Antonio

; Díaz Sánchez, Ana Belén

(2017-10-04)

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Amores Arrocha, Antonio

; Palma Lovillo, Miguel

; Fernández Barbero, Gerardo

; Jiménez Cantizano, Ana Concepción

(MDPI, 2019)

Analysis of Compounds with Oenological Interest in Somatic Variants of Grapevines

Jiménez Cantizano, Ana Concepción

; Sancho Galán, Pau

; Fernández Barbero, Gerardo

; Palacios Macías, Víctor Manuel

; Amores Arrocha, Antonio

(MDPI, 2022-01)

Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica

Amores Arrocha, Antonio

(2018-07-17)

Aprovechamiento de las lías de Fermentación para el desarrollo de productos de interés alimentario

Sancho Galán, Pau

(2017-07)

Assessment of Grape Over-Ripening Dynamics as a Post-Harvest Technique in the Vineyard

Pérez González, Juan Manuel

; Gutiérrez Gordillo, Sarai

; Amores Arrocha, Antonio

; Sancho Galán, Pau

; Jiménez Cantizano, Ana Concepción

(Springer, 2026-12)

Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions

Amores Arrocha, Antonio

; Sancho Galán, Pau

; Jiménez Cantizano, Ana Concepción

; Palacios Macías, Víctor Manuel

(MDPI, 2020-05)

Bee Pollen Role in RedWinemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate RedWines

Amores Arrocha, Antonio

; Sancho Galán, Pau

; Jiménez Cantizano, Ana Concepción

; Palacios Macías, Víctor Manuel

(MDPI, 2020-08)

Cuaderno de Campo

Amores Arrocha, Antonio

; Jiménez Cantizano, Ana Concepción

(2018-04-03)

Cultivo, caracterización fenológica y usos alimentarios de las leguminosas.

Amores Arrocha, Antonio

; Ferreiro González, Marta

; Rodriguez Alcántara, Álvaro; Jiménez Cantizano, Ana Concepción

; Amores Arrocha, Herminia; Amores Arrocha, María (2017-10-03)

Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.)

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Jiménez Cantizano, Ana Concepción

; Ferreiro González, Marta

; Amores Arrocha, Antonio

; Palma Lovillo, Miguel

; García Barroso, Carmelo; Fernández Barbero, Gerardo

(MDPI, 2018-11-16)

Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Amores Arrocha, Antonio

; Palma Lovillo, Miguel

; Fernández Barbero, Gerardo

; Jiménez Cantizano, Ana Concepción

(MDPI, 2019-09)

Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone

Sancho Galán, Pau

; Amores Arrocha, Antonio

; Palacios Macías, Víctor Manuel

; Jiménez Cantizano, Ana Concepción

(MDPI, 2021-07)

Escape ClassRoom: Can You Solve a Crime Using the Analytical Process?

Ferreiro González, Marta

; Amores Arrocha, Antonio

; Espada Bellido, Estrella

; Aliaño González, María José

; Vázquez Espinosa, Mercedes

; Velasco González de Peredo, Ana

; Sancho Galán, Pau; Álvarez Saura, José Ángel

; Fernández Barbero, Gerardo

; Cejudo Bastante, Cris (ACS Publications, 2019)

Estudio del uso del polen de abeja como activador del proceso de crianza biológica bajo velo de flor

Sancho Galán, Pau

(2018-07)

Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

Amores Arrocha, Antonio

; Roldán Gómez, Ana María

; Jiménez Cantizano, Ana Concepción

; Caro Pina, Ildefonso

; Palacios Macías, Víctor Manuel

(Elsevier Ltd, 2018-03)

Genetic Resources for Viticulture

Amores Arrocha, Antonio

; Jiménez Cantizano, Ana Concepción

(Multidisciplinary Digital Publishing Institute (MDPI), 2025-03)

Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (Vitis vinifera L.)

Sancho Galán, Pau

; Amores Arrocha, Antonio

; Palacios Macías, Víctor Manuel

; Jiménez Cantizano, Ana Concepción

(MDPI, 2019-09)

Listar por autor "Amores Arrocha, Antonio"

A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators ﻿

Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative ﻿

Alimentos con mucha química ﻿

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.) ﻿

Analysis of Compounds with Oenological Interest in Somatic Variants of Grapevines ﻿

Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica ﻿

Aprovechamiento de las lías de Fermentación para el desarrollo de productos de interés alimentario ﻿

Assessment of Grape Over-Ripening Dynamics as a Post-Harvest Technique in the Vineyard ﻿

Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions ﻿

Bee Pollen Role in RedWinemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate RedWines ﻿

Cuaderno de Campo ﻿

Cultivo, caracterización fenológica y usos alimentarios de las leguminosas. ﻿

Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.) ﻿

Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition ﻿

Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone ﻿

Escape ClassRoom: Can You Solve a Crime Using the Analytical Process? ﻿

Estudio del uso del polen de abeja como activador del proceso de crianza biológica bajo velo de flor ﻿

Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines ﻿

Genetic Resources for Viticulture ﻿

Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (Vitis vinifera L.) ﻿

A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators

Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative

Alimentos con mucha química

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)

Analysis of Compounds with Oenological Interest in Somatic Variants of Grapevines

Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica

Aprovechamiento de las lías de Fermentación para el desarrollo de productos de interés alimentario

Assessment of Grape Over-Ripening Dynamics as a Post-Harvest Technique in the Vineyard

Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions

Bee Pollen Role in RedWinemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate RedWines

Cuaderno de Campo

Cultivo, caracterización fenológica y usos alimentarios de las leguminosas.

Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.)

Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition

Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone

Escape ClassRoom: Can You Solve a Crime Using the Analytical Process?

Estudio del uso del polen de abeja como activador del proceso de crianza biológica bajo velo de flor

Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

Genetic Resources for Viticulture

Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (Vitis vinifera L.)