Instituto de Investigaciones Vitivinícolas y Agroalimentarias IVAGRO

Instituto de Investigaciones Vitivinícolas y Agroalimentarias IVAGRO

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Artículos Científicos IVAGRO [103]

Capítulos de libro IVAGRO [12]

Contribuciones a Seminarios o Congresos IVAGRO [13]

Patentes IVAGRO [0]

Tesis IVAGRO [11]

Trabajos fin de máster IVAGRO [8]

Recent submissions

Synthesis of Micro- and Nanoparticles in Sub- and Supercritical Water: From the Laboratory to Larger Scales ﻿

Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Ca eine in Powdered Drinks ﻿

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient ﻿

Wild strawberry (Arbutus unedo): Phytochemical screening and antioxidant properties of fruits collected in northern Morocco ﻿

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum ﻿

Mediterranean Heathland as a Key Habitat for Fire Adaptations: Evidence from an Experimental Approach ﻿

Optimization of Analytical Ultrasound-Assisted Methods for the Extraction of Total Phenolic Compounds and Anthocyanins from Sloes (Prunus spinosa L.) ﻿

Eco-energetic management of activated sludge derived from slaughterhouse wastewater treatment: pre-treatments for enhancing biogas production in anaerobic conditions ﻿

Deposition of CAP/Antioxidants Systems on Silica Particles Using the Supercritical Antisolvent Process ﻿

Preliminary Study of Somatic Variants of Palomino Fino (Vitis vinifera L.) Grown in aWarm Climate Region (Andalusia, Spain) ﻿

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

A Legal and Forensic Medicine Approach to Police Physical Intervention Techniques in High-Risk Situations ﻿

First approaches to valorizate Fat, Oil and Grease (FOG) as anaerobic co-substrate with slaughterhouse wastewater: biomethane potential, settling capacity and microbial dynamics. ﻿

Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines. ﻿

Association of Adherence to Specific Mediterranean Diet Components and Cardiorespiratory Fitness in Young Adults ﻿

Extraction of Anthocyanins and Total Phenolic Compounds from Acai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction ﻿

Modelling of the anaerobic semi-continuous co-digestion of sewage sludge and 2 wine distillery wastewater ﻿

Enhanced Hydrogen Production from Sewage Sludge by Cofermentation with Wine Vinasse ﻿

Analytical Characterization and Sensory Analysis of Distillates of Di erent Varieties of Grapes Aged by an Accelerated Method ﻿

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction ﻿

Synthesis of Micro- and Nanoparticles in Sub- and Supercritical Water: From the Laboratory to Larger Scales

Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Ca eine in Powdered Drinks

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Wild strawberry (Arbutus unedo): Phytochemical screening and antioxidant properties of fruits collected in northern Morocco

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

Mediterranean Heathland as a Key Habitat for Fire Adaptations: Evidence from an Experimental Approach

Optimization of Analytical Ultrasound-Assisted Methods for the Extraction of Total Phenolic Compounds and Anthocyanins from Sloes (Prunus spinosa L.)

Eco-energetic management of activated sludge derived from slaughterhouse wastewater treatment: pre-treatments for enhancing biogas production in anaerobic conditions

Deposition of CAP/Antioxidants Systems on Silica Particles Using the Supercritical Antisolvent Process

Preliminary Study of Somatic Variants of Palomino Fino (Vitis vinifera L.) Grown in aWarm Climate Region (Andalusia, Spain)

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

A Legal and Forensic Medicine Approach to Police Physical Intervention Techniques in High-Risk Situations

First approaches to valorizate Fat, Oil and Grease (FOG) as anaerobic co-substrate with slaughterhouse wastewater: biomethane potential, settling capacity and microbial dynamics.

Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines.

Association of Adherence to Specific Mediterranean Diet Components and Cardiorespiratory Fitness in Young Adults

Extraction of Anthocyanins and Total Phenolic Compounds from Acai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

Modelling of the anaerobic semi-continuous co-digestion of sewage sludge and 2 wine distillery wastewater

Enhanced Hydrogen Production from Sewage Sludge by Cofermentation with Wine Vinasse

Analytical Characterization and Sensory Analysis of Distillates of Di erent Varieties of Grapes Aged by an Accelerated Method

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction