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UniversidaddeCádiz
Instituto de Investigación Vitivinícola y Agroalimentaria IVAGRO

UniversidaddeCádiz

Instituto de Investigación Vitivinícola y Agroalimentaria IVAGRO
  1. Resultados de Búsqueda
Resultados para la búsqueda: phenols (11)

2024

Publicada abril 17, 2024

A Biomimetic Approach to Premyrsinane-Type Diterpenoids: Exploring Microbial Transformation to Enhance Their Chemical Diversity Plants, Vol. 13, Núm. 6 Abandonment of traditional livestock grazing reduces soil fertility and enzyme activity, alters soil microbial communities, and decouples microbial networks, with consequences for forage quality in Mediterranean grasslands Agriculture, Ecosystems and Environment, Vol. 366 Agronomic and phytotoxicity […]

2023

Publicada abril 17, 2024

A Graphical method for PQ assessment: EDA tools using traditional indices and Higher-order Statistics Renewable Energy and Power Quality Journal, Vol. 21, pp. 551-555 A New Laboratory Scale Olive Oil Extraction Method with Comparative Characterization of Phenolic and Fatty Acid Composition Foods, Vol. 12, Núm. 2 A Rapid Method for Authentication of Macroalgae Based on […]

2022

Publicada abril 17, 2024

“Suelos Vivos”: Regenerando la vida de los suelos de viñedos gaditanos IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña 4-Year in-situ assessment of a photocatalytic TiO2/SiO2 antifouling treatment for historic mortar in a coastal city Building and Environment, Vol. 225 […]

2021

Publicada abril 17, 2024

A case of spatial coexistence among black wheatear oenanthe leucura, black-eared wheatear oenanthe hispanica and blue rock thrush monticola solitarius in the western mediterranean Avocetta, Vol. 45, Núm. 1, pp. 95-103 A comparative analysis on the impregnation efficiency of a natural insecticide into polypropylene films by means of batch against semi-continuous techniques using CO2 as […]

Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

Publicada mayo 13, 2022

DOI 10.3390/foods11030303 KEYWORDS Prickly pear; vinegar; fermentation; thermotolerant bacteria; volatile compounds; polyphenolic compounds ABSTRACT This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different fermentation temperatures and using different acetic acid bacteria (AAB) inocula. Prickly pear wine was fermented at two temperature […]

Pro-Angiogenic Effects of Natural Antioxidants Extracted from Mango Leaf, Olive Leaf and Red Grape Pomace over Endothelial Colony-Forming Cells

Pro-Angiogenic Effects of Natural Antioxidants Extracted from Mango Leaf, Olive Leaf and Red Grape Pomace over Endothelial Colony-Forming Cells

Publicada mayo 13, 2022

DOI 10.3390/antiox11050851 KEYWORDS ECFCs; mango leaves; olive leaves; grape pomace; angiogenesis; proliferation; inflammation; cell therapy; polyphenols; antioxidants ABSTRACT Cardiovascular diseases remain the leading cause of death worldwide, mainly triggered by the formation of atherosclerotic plaques that reduce blood flow. Angiogenic cell therapy based on endothelial colony forming cells (ECFCs) constitutes a promising alternative to promote vascular revascularization; however, under the oxidative environment that prevails […]

A Theoretical Approximation of the Accelerating Effects of Ultrasound about the Extraction of Phenolic Compounds from Wood by Wine Spirits

A Theoretical Approximation of the Accelerating Effects of Ultrasound about the Extraction of Phenolic Compounds from Wood by Wine Spirits

Publicada mayo 12, 2022

DOI 10.3390/foods11040517 KEYWORDS Kinetics; extraction; phenols; wood; spirits; aging ABSTRACT The acceleration on the extraction by the sonication of phenolic compounds (measured as the Total Phenolic Index) from wood chips by wine distillates is studied in the present paper. Using the Arrhenius equation, the theoretical temperature at which the kinetics obtained by these sonicated extraction processes are equal to the […]

Analysis of compounds with oenological interest in somatic variants of grapevines

Analysis of compounds with oenological interest in somatic variants of grapevines

Publicada mayo 11, 2022

DOI 10.3390/horticulturae8010022 KEYWORDS Vitis vinifera; grapevine; somatic variants; Graciano; Tintilla de Rota; anthocyanin ABSTRACT Grapevine varieties can be identified genetically by microsatellite markers. However, these molecular markers are not available to discriminate between somatic mutations that give rise to clones. Therefore, the study of compounds with oenological interest could be used to identify variability in grapevine somatic variants. In this […]

Article Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley

Article Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley

Publicada mayo 11, 2022

DOI 10.3390/app12010037 KEYWORDS experimental design; headspace GC; diacetyl; fermentation; barley; spectrophotometric; antioxidant activity; TPC; TFC ABSTRACT The present study aimed to validate a control method on the gas chromatography system (GC) based on the experimental design strategy, to examine the changes and correlation between the fermentation process and the quality of alcoholic and non-alcoholic beer product, especially the formation of diacetyl. On the […]

2020

Publicada julio 21, 2021

Nº Título Revista Abstract DOI 1 Biodegradation and toxicity reduction of nonylphenol, 4-tert-octylphenol and 2,4-dichlorophenol by the ascomycetous fungus Thielavia sp HJ22: Identification of fungal metabolites and proposal of a putative pathway Science of the Total Environment 10.1016/j.scitotenv.2019.135129 2 Improvement of biomethane potential of sewage sludge anaerobic co-digestion by addition of “sherry-wine” distillery wastewater Journal […]