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X
Pando Bedriñana, Rosa
18  Ergebnisse:
Personensuche X
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1

The Phenolic Composition, Antioxidant Activity and Microflo..:

Rodríguez Madrera, Roberto ; Pando Bedriñana, Rosa
Antioxidants.  12 (2023)  11 - p. 1986 , 2023
Link: https://doi.org/10.3390/..
 
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2

Evaluation of indigenous non-Saccharomyces cider yeasts for..:

Rodríguez Madrera, Roberto ; Pando Bedriñana, Rosa ; Suárez Valles, Belén
European Food Research and Technology.  247 (2021)  4 - p. 819-828 , 2021
Link: https://doi.org/10.1007/..
 
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3

New Ciders Made by an Exhaustion Method: An Option to Val-O..:

Pando Bedriñana, Rosa ; Picinelli Lobo, Anna ; Rodríguez Madrera, Roberto.
Beverages.  7 (2021)  4 - p. 75 , 2021
Link: https://doi.org/10.3390/..
 
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4

Aromatic, olfactometric and consumer description of sweet c..:

Picinelli Lobo, Anna ; Pando Bedriñana, Rosa ; Rodríguez Madrera, Roberto.
Food Chemistry.  338 (2021)  - p. 127829 , 2021
Link: https://doi.org/10.1016/..
 
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5

Chemical, olfactometric and sensory description of single-v..:

Picinelli Lobo, Anna ; Antón-Díaz, Ma José ; Pando Bedriñana, Rosa...
LWT.  90 (2018)  - p. 193-200 , 2018
Link: https://doi.org/10.1016/..
 
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6

Cider Lees: An Interest Resource From the Cidermaking Indus..:

Rodríguez Madrera, Roberto ; Pando Bedriñana, Rosa ; García Bellido, Javier..
Waste and Biomass Valorization.  10 (2017)  6 - p. 1639-1647 , 2017
Link: https://doi.org/10.1007/..
 
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7

Enhancement of the nutritional properties of apple pomace b..:

Rodríguez Madrera, Roberto ; Pando Bedriñana, Rosa ; Suárez Valles, Belén
LWT - Food Science and Technology.  79 (2017)  - p. 27-33 , 2017
Link: https://doi.org/10.1016/..
 
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8

Production and characterization of aroma compounds from app..:

Rodríguez Madrera, Roberto ; Pando Bedriñana, Rosa ; Suárez Valles, Belén
LWT - Food Science and Technology.  64 (2015)  2 - p. 1342-1353 , 2015
Link: https://doi.org/10.1016/..
 
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9

Production of spirits from dry apple pomace and selected ye..:

Rodríguez Madrera, Roberto ; Pando Bedriñana, Rosa ; García Hevia, Ana..
Food and Bioproducts Processing.  91 (2013)  4 - p. 623-631 , 2013
Link: https://doi.org/10.1016/..
 
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10

Screening of cider yeasts for sparkling cider production (C..:

Suárez Valles, Belén ; Pando Bedriñana, Rosa ; Lastra Queipo, Ana.
Food Microbiology.  25 (2008)  5 - p. 690-697 , 2008
Link: https://doi.org/10.1016/..
 
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11

Analytical differentiation of cider inoculated with yeast (..:

Suárez Valles, Belén ; Bedriñana, Rosa Pando ; Tascón, Norman Fernández..
LWT - Food Science and Technology.  38 (2005)  5 - p. 455-461 , 2005
Link: https://doi.org/10.1016/..
 
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12

New Ciders Made by an Exhaustion Method: An Option to Val-O..:

Rosa Pando Bedriñana ; Anna Picinelli Lobo ; Roberto Rodríguez Madrera.
https://dx.doi.org/10.3390/beverages7040075.  , 2021
Link: https://doi.org/10.3390/..
 
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13

New Ciders Made by an Exhaustion Method: An Option to Val-O..:

Rosa Pando Bedriñana ; Anna Picinelli Lobo ; Roberto Rodríguez Madrera.
https://www.mdpi.com/2306-5710/7/4/75.  , 2021
Link: https://doi.org/10.3390/..
 
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14

Characteristics of ice juices and ciders made by cryo-extra..:

Pando Bedriñana, R. ; Picinelli Lobo, A. ; Rodríguez Madrera, R..
Food Chemistry.  310 (2020)  - p. 125831 , 2020
Link: https://doi.org/10.1016/..
 
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15

Application of central composite design in the fermentation..:

Rodríguez Madrera, R. ; Pando Bedriñana, R. ; Suárez Valles, B.
Acta Alimentaria.  47 (2018)  3 - p. 324-332 , 2018
Link: https://doi.org/10.1556/..
 
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