Search Results - Martínez-Cacha, A.

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  1. 1
    Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

    Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides by Mulero, J., Martínez, G., Oliva, J., Cermeño, S., Cayuela, J.M., Zafrilla, P., Martínez-Cachá, A., Barba, A.

    Published in Food chemistry
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  2. 2
    Oxidative stress, frailty and cognitive decline

    Oxidative stress, frailty and cognitive decline by Mulero, J., Zafrilla, P., Martinez-Cacha, A.

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  3. 3
    Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant

    Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant by Tejada, L., Abellán, A., Cayuela, J.M., Martínez-Cacha, A., Fernández-Salguero, J.

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  4. 4
    Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase

    Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase by Fortea, M.I., López-Miranda, S., Serrano-Martínez, A., Hernández-Sánchez, P., Zafrilla, M.P., Martínez-Cachá, A., Núñez-Delicado, E.

    Published in Food chemistry
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  5. 5
    SENSORIAL CHARACTERISTICS DURING RIPENING OF THE MURCIA AL VINO GOAT'S MILK CHEESE: THE EFFECT OF THE TYPE OF COAGULANT USED AND THE SIZE OF THE CHEESE

    SENSORIAL CHARACTERISTICS DURING RIPENING OF THE MURCIA AL VINO GOAT'S MILK CHEESE: THE EFFECT OF THE TYPE OF COAGULANT USED AND THE SIZE OF THE CHEESE by TEJADA, L., ABELLÁN, A., CAYUELA, J.M., MARTÍNEZ-CACHA, A.

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  6. 6
    Changes during Storage in Conventional and Ecological Wine:  Phenolic Content and Antioxidant Activity

    Changes during Storage in Conventional and Ecological Wine:  Phenolic Content and Antioxidant Activity by Zafrilla, Pilar, Morillas, Juana, Mulero, Juana, Cayuela, José M, Martínez-Cachá, Adela, Pardo, Francisco, López Nicolás, José Manuel

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  7. 7
    Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques

    Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques by Mulero, Juana, Zafrilla, Pilar, Cayuela, Jose M., Martínez-Cachá, Adela, Pardo, Francisco

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  8. 8
    Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant

    Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant by Abellán, Adela, Cayuela, José María, Pino, Antonio, Martínez-Cachá, Adela, Salazar, Eva, Tejada, Luis

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  9. 9
    Kaempferol Complexation in Cyclodextrins at Basic pH

    Kaempferol Complexation in Cyclodextrins at Basic pH by Mercader-Ros, María Teresa, Lucas-Abellán, Carmen, Gabaldón, José Antonio, Fortea, María Isabel, Martínez-Cachá, Adela, Nú̃nez-Delicado, Estrella

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  10. 10
    SOIL AND CLIMATE DETERMINE ANTIOXIDANT CAPACITY OF WALNUTS

    SOIL AND CLIMATE DETERMINE ANTIOXIDANT CAPACITY OF WALNUTS by Figueroa, Fernando, Marhuenda, Javier, Gironés-Vilaplana, Amadeo, Villaño, Débora, Villaño, Adela, Mulero, Juana, Cerdá, Begoña, Zafrilla, Pilar

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