E-LIB Suche - Ergebnisse für: Picinelli Lobo, Anna M.

1

Entwicklung des Gehaltes an Aminos�uren in �pfeln w�hrend d..:

Blanco Gomis, Domingo ; Picinelli Lobo, Anna M. ; Mangas Alonso, Juan.
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 194 (1992) 2 - p. 134-138 , 1992

Link: https://doi.org/10.1007/..

2

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/..

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/..

4

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/..

5

Characterization of Spanish ciders by means of chemical and..:

Picinelli Lobo, Anna ; Antón-Díaz, María José ; Mangas Alonso, Juan José.
Food Chemistry. 213 (2016) - p. 505-513 , 2016

Link: https://doi.org/10.1016/..

6

Aromatic Profile of Ciders by Chemical Quantitative, Gas Ch..:

Antón, María José ; Suárez Valles, Belén ; García Hevia, Ana.
Journal of Food Science. 79 (2013) 1 - p. , 2013

Link: https://doi.org/10.1111/..

7

Chemical and sensory changes in fresh cider spirits during ..:

Rodríguez Madrera, Roberto ; Suárez Valles, Belén ; Picinelli Lobo, Anna
Journal of the Science of Food and Agriculture. 91 (2010) 5 - p. 797-804 , 2010

Link: https://doi.org/10.1002/..

8

Phenolic and antioxidant composition of by-products from th..:

Diñeiro García, Yolanda ; Valles, Belén Suárez ; Picinelli Lobo, Anna
Food Chemistry. 117 (2009) 4 - p. 731-738 , 2009

Link: https://doi.org/10.1016/..

9

Phenolic and antioxidant composition of cider:

Picinelli Lobo, Anna ; García, Yolanda Diñeiro ; Sánchez, Juan Mangas..
Journal of Food Composition and Analysis. 22 (2009) 7-8 - p. 644-648 , 2009

Link: https://doi.org/10.1016/..

10

Calibration models for routine analysis of cider by mid-inf..:

Picinelli Lobo, Anna ; Suárez Valles, Belén ; Fernández Tascón, Norman..
LWT - Food Science and Technology. 39 (2006) 9 - p. 1026-1032 , 2006

Link: https://doi.org/10.1016/..

11

Sensory and Foaming Properties of Sparkling Cider:

Picinelli Lobo, Anna ; Fernández Tascón, Norman ; Rodríguez Madrera, Roberto.
Journal of Agricultural and Food Chemistry. 53 (2005) 26 - p. 10051-10056 , 2005

Link: https://doi.org/10.1021/..

12

Influence of Yeast Strain and Aging Time on Free Amino Acid..:

Suárez Valles, Belén ; Palacios García, Noemí ; Rodríguez Madrera, Roberto.
Journal of Agricultural and Food Chemistry. 53 (2005) 16 - p. 6408-6413 , 2005

Link: https://doi.org/10.1021/..

13

Effect of cider maturation on the chemical and sensory char..:

Rodríguez Madrera, Roberto ; Lobo, Anna Picinelli ; Alonso, Juan José Mangas
Food Research International. 43 (2010) 1 - p. 70-78 , 2010

Link: https://doi.org/10.1016/..

14

Phenolic profiles, antioxidant activity and in vitro antivi..:

Suárez, Belén ; Álvarez, Ángel L. ; García, Yolanda Diñeiro...
Food Chemistry. 120 (2010) 1 - p. 339-342 , 2010

Link: https://doi.org/10.1016/..

15

Alternative woods for aging distillates-an insight into the..:

Madrera, Roberto Rodríguez ; Valles, Belén Suárez ; García, Yolanda Diñeiro..
Food Science and Biotechnology. 19 (2010) 4 - p. 1129-1134 , 2010

Link: https://doi.org/10.1007/..