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1

Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines

Jiménez-Moreno, Nerea, Moler, José Antonio, Urmeneta, Henar, Suberviola-Ripa, Julián, Cibriain-Sabalza, Félix, Gandía, Luis M., Ancín-Azpilicueta, Carmen

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 486 KB

english, 2018

2

Review of quality factors on wine ageing in oak barrels

Teresa Garde-Cerdán, Carmen Ancín-Azpilicueta

Journal:

Trends in Food Science & Technology

Year:

2006

Language:

english

File:

PDF, 456 KB

english, 2006

3

Chemical composition of rosehips from different Rosa species: an alternative source of antioxidants for food industry

Jiménez, Sandra, Jiménez-Moreno, Nerea, Luquin, Asunción, Laguna, Mariano, Rodríguez-Yoldi, María Jesús, Ancín-Azpilicueta, Carmen

Journal:

Food Additives & Contaminants Part A

Year:

2017

Language:

english

File:

PDF, 682 KB

english, 2017

4

Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges

Jiménez-Moreno, Nerea, Esparza, Irene, Bimbela, Fernando, Gandía, Luis M., Ancín-Azpilicueta, Carmen

Journal:

Critical Reviews in Environmental Science and Technology

Year:

2019

Language:

english

File:

PDF, 3.49 MB

english, 2019

5

Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels

Ana González-Marco, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta

Journal:

Year:

2008

Language:

english

File:

PDF, 160 KB

english, 2008

6

Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

Teresa Garde-Cerdán, Margaluz Arias-Gil, A. Robert Marsellés-Fontanet, Carmen Ancín-Azpilicueta, Olga Martín-Belloso

Journal:

Year:

2007

Language:

english

File:

PDF, 214 KB

english, 2007

7

Changes in Amine Concentrations during Aging of Red Wine in Oak Barrels

Jiménez Moreno, Nerea, Torrea Goñi, Diego, Ancín Azpilicueta, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 120 KB

english, 2003

8

Therapeutic Applications of Rose Hips from Different Rosa Species

Mármol, Inés, Sánchez-de-Diego, Cristina, Jiménez-Moreno, Nerea, Ancín-Azpilicueta, Carmen, Rodríguez-Yoldi, María

Journal:

International Journal of Molecular Sciences

Year:

2017

Language:

english

File:

PDF, 936 KB

english, 2017

9

A systematic review of the potential uses of pine bark in food industry and health care

Mármol, Inés, Quero, Javier, Jiménez-Moreno, Nerea, Rodríguez-Yoldi, M. Jesús, Ancín-Azpilicueta, Carmen

Journal:

Trends in Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 2.92 MB

english, 2018

10

Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must

Jiménez-Moreno, Nerea, Moler, José Antonio, Palacios, Mª Blanca, Esparza, Irene, Nieto-Rojo, Rodrigo, Ancín-Azpilicueta, Carmen

Journal:

Food Additives & Contaminants Part A

Year:

2019

File:

PDF, 1.86 MB

2019

11

Influence of wine turbidity on the accumulation of biogenic amines during aging

Nerea Jiménez Moreno, Carmen Ancín Azpilicueta

Journal:

Journal of the Science of Food and Agriculture

Year:

2004

Language:

english

File:

PDF, 106 KB

english, 2004

12

Influence of addition of yeast autolysate on the formation of amines in wine

Ana González Marco, Nerea Jiménez Moreno, Carmen Ancín Azpilicueta

Journal:

Journal of the Science of Food and Agriculture

Year:

2006

Language:

english

File:

PDF, 134 KB

english, 2006

13

Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method

Teresa Garde-Cerdán, Idoia Jarauta, M Rosario Salinas, Carmen Ancín-Azpilicueta

Journal:

Journal of the Science of Food and Agriculture

Year:

2008

Language:

english

File:

PDF, 146 KB

english, 2008

14

Evolution of esters in aged Chardonnay wines obtained with different vinification methods

Carmen Ancín-Azpilicueta, Ana González-Marco, Nerea Jiménez-Moreno

Journal:

Journal of the Science of Food and Agriculture

Year:

2009

Language:

english

File:

PDF, 122 KB

english, 2009

15

Influence of prefermentation clarification on the higher alcohol contents of wines

Carmen Ancín, Belén Ayestarán, Manuel Corroza, Julián Garrido, Alberto González

Journal:

Year:

1996

Language:

english

File:

PDF, 1.02 MB

english, 1996

16

Amine concentrations in wine stored in bottles at different temperatures

Ana González Marco, Carmen Ancín Azpilicueta

Journal:

Year:

2006

Language:

english

File:

PDF, 127 KB

english, 2006

17

Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields

Teresa Garde-Cerdán, A. Robert Marsellés-Fontanet, Margaluz Arias-Gil, Olga Martín-Belloso, Carmen Ancín-Azpilicueta

Journal:

Year:

2007

Language:

english

File:

PDF, 149 KB

english, 2007

18

Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation

Margaluz Arias-Gil, Teresa Garde-Cerdán, Carmen Ancín-Azpilicueta

Journal:

Year:

2007

Language:

english

File:

PDF, 150 KB

english, 2007

19

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Diego Torrea, Cristian Varela, Maurizio Ugliano, Carmen Ancin-Azpilicueta, I. Leigh Francis, Paul A. Henschke

Journal:

Year:

2011

Language:

english

File:

PDF, 795 KB

english, 2011

20

Sedimentation clarification of viura musts. Utilization of amino acids during fermentation

Belén Ayestarân, Julián Garrido, Carmen Ancín

Journal:

Year:

1998

Language:

english

File:

PDF, 829 KB

english, 1998

21

Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations

Teresa Garde-Cerdán, Carmen Ancín-Azpilicueta

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 549 KB

english, 2006

22

Influence of SO2on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

Teresa Garde-Cerdán, A. Robert Marsellés-Fontanet, Margaluz Arias-Gil, Carmen Ancín-Azpilicueta, Olga Martín-Belloso

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 396 KB

english, 2008

23

The development of esters in filtered and unfiltered wines that have been aged in oak barrels

Nerea Jiménez Moreno, Carmen Ancín Azpilicueta

Journal:

International Journal of Food Science & Technology

Year:

2006

Language:

english

File:

PDF, 174 KB

english, 2006

24

Influence of Lees Contact on Evolution of Amines in Chardonnay Wine

Ana González-Marco, Carmen Ancín-Azpilicueta

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 187 KB

english, 2006

25

Influence of Nutrients Addition to Nonlimited-in-Nitrogen Must on Wine Volatile Composition

Ana González-Marco, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 202 KB

english, 2010

26

Nitrogen metabolism in chardonnay musts inoculated with killer strains of Saccharomyces cerevisiae

Diego Torrea-Goñi, Carmen Ancín-Azpilicueta

Journal:

Journal of Bioscience and Bioengineering

Year:

2002

Language:

english

File:

PDF, 952 KB

english, 2002

27

SO2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress

Carmen Ancín-Azpilicueta, Blanca Barriuso-Esteban, Rodrigo Nieto-Rojo, Nerea Aristizábal-López

Journal:

Microbial Biotechnology

Year:

2012

Language:

english

File:

PDF, 232 KB

english, 2012

28

Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation

Belén Ayestarán, Carmen Ancín, Manuel Corroza, Julián Garrido

Journal:

Year:

1996

Language:

english

File:

PDF, 791 KB

english, 1996

29

Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging

Carmen Ancín, Belén Ayestarán, Julián Garrido

Journal:

Food Research International

Year:

1996

Language:

english

File:

PDF, 1005 KB

english, 1996

30

Effect of SO2 on the formation and evolution of volatile compounds in wines

Teresa Garde-Cerdán, Carmen Ancín-Azpilicueta

Journal:

Year:

2007

Language:

english

File:

PDF, 230 KB

english, 2007

31

Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2

Teresa Garde-Cerdán, A. Robert Marsellés-Fontanet, Margaluz Arias-Gil, Carmen Ancín-Azpilicueta, Olga Martín-Belloso

Journal:

Innovative Food Science & Emerging Technologies

Year:

2008

Language:

english

File:

PDF, 732 KB

english, 2008

32

Effect of oak barrel type on the volatile composition of wine: Storage time optimization

Teresa Garde Cerdán, Carmen Ancín-Azpilicueta

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2006

Language:

english

File:

PDF, 218 KB

english, 2006

33

Binding of oak volatile compounds by wine lees during simulation of wine ageing

Nerea Jiménez Moreno, Carmen Ancín Azpilicueta

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2007

Language:

english

File:

PDF, 187 KB

english, 2007

34

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

Teresa Garde-Cerdán, Carmen Ancín-Azpilicueta

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 225 KB

english, 2008

35

Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method

Carmen Ancín-Azpilicueta, Ana González-Marco, Nerea Jiménez-Moreno

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2010

Language:

english

File:

PDF, 223 KB

english, 2010

36

Influence of vacuum filtration of Viura must on the concentration of fatty acids and their utilization in fermentation

Carmen Ancín, Belén Ayestarán, Asunción García, Julián Garrido

Journal:

Food Research International

Year:

1996

Language:

english

File:

PDF, 1.02 MB

english, 1996

37

Influence of Prefermentation Clarification on Heavy Metal Lability in Garnacha Must and Rosé Wine Using Differential Pulse Anodic Stripping Voltammetry

Garrido, Julián, Ayestarán, Belén, Fraile, Pablo, Ancín, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 129 KB

english, 1997

38

Relation between Fatty Acid Content and Its Evolution during Fermentation and Utilization of Free Amino Acids in Vacuum-Filtered Viura Must

Ayestarán, Belén, Garrido, Julián, Ancín, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 100 KB

english, 1998

39

Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine

Ancín-Azpilicueta, Carmen, Nieto-Rojo, Rodrigo, Gómez-Cordón, Julio

Journal:

Journal of the Science of Food and Agriculture

Year:

2013

Language:

english

File:

PDF, 109 KB

english, 2013

40

Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine

Nieto-Rojo, Rodrigo, Ancín-Azpilicueta, Carmen, Garrido, Julián J.

Journal:

Year:

2014

Language:

english

File:

PDF, 546 KB

english, 2014

41

Influence of a Saccharomyces cerevisiae Selected Strain in the Volatile Composition of Rosé Wines. Evolution during Fermentation

Fraile, Pablo, Garrido, Julián, Ancín, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 121 KB

english, 2000

42

Use of Nitrogen Compounds in Spontaneous and Inoculated Wine Fermentations

Goñi, Diego Torrea, Azpilicueta, Carmen Ancín

Journal:

Journal of Agricultural and Food Chemistry

Year:

1999

Language:

english

File:

PDF, 80 KB

english, 1999

43

Influence of Wine Turbidity on the Accumulation of Volatile Compounds from the Oak Barrel

Jiménez Moreno, Nerea, González Marco, Ana, Ancín Azpilicueta, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 427 KB

english, 2007

44

Current Knowledge about the Presence of Amines in Wine

Ancín-Azpilicueta, Carmen, González-Marco, Ana, Jiménez-Moreno, Nerea

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2008

Language:

english

File:

PDF, 753 KB

english, 2008

45

Content of Biogenic Amines in a Chardonnay Wine Obtained through Spontaneous and Inoculated Fermentations

Torrea, Diego, Ancín, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 51 KB

english, 2002

46

Electro-nuclear accelerators

Ancín-Azpilicueta, Carmen

Journal:

Journal of the Institution of Electrical Engineers

Year:

1959

Language:

english

File:

PDF, 145 KB

english, 1959

47

Processing and Impact on Active Components in Food || The Application of Foliar Urea on the Concentration of Amines in Wine

Ancín-Azpilicueta, Carmen

Year:

2015

Language:

english

File:

PDF, 1.06 MB

english, 2015

48

Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO 2 concentration

Nieto-Rojo, Rodrigo, Luquin, Asuncion, Ancín-Azpilicueta, Carmen

Journal:

Food Additives & Contaminants Part A

Year:

2015

Language:

english

File:

PDF, 506 KB

english, 2015

49

Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines

Ancín-Azpilicueta, Carmen, Jiménez-Moreno, Nerea, Moler, José Antonio, Nieto-Rojo, Rodrigo, Urmeneta, Henar

Journal:

Food Additives & Contaminants Part A

Year:

2016

Language:

english

File:

PDF, 1.18 MB

english, 2016

50

Nutraceutical composition of three pine bark extracts and their antiproliferative effect on Caco-2 cells

Gascón, Sonia, Jiménez-Moreno, Nerea, Jiménez, Sandra, Quero, Javier, Rodríguez-Yoldi, María Jesús, Ancín-Azpilicueta, Carmen

Journal:

Journal of Functional Foods

Year:

2018

Language:

english

File:

PDF, 2.36 MB

english, 2018