Search Results - Nieto‐Rojo, Rodrigo

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  1. 1
    Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine

    Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine by Ancín-Azpilicueta, Carmen, Nieto-Rojo, Rodrigo, Gómez-Cordón, Julio

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  2. 2
    SO2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress

    SO2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress by Ancín‐Azpilicueta, Carmen, Barriuso‐Esteban, Blanca, Nieto‐Rojo, Rodrigo, Aristizábal‐López, Nerea

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  3. 3
    SO 2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress

    SO 2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress by Ancín‐Azpilicueta, Carmen, Barriuso‐Esteban, Blanca, Nieto‐Rojo, Rodrigo, Aristizábal‐López, Nerea

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

    Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine by Nieto-Rojo, Rodrigo, Ancín-Azpilicueta, Carmen, Garrido, Julián J.

    Published in Food chemistry
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  5. 5
    Influence of fertilisation with foliar urea on the content of amines in wine

    Influence of fertilisation with foliar urea on the content of amines in wine by Ancín-Azpilicueta, C, Nieto-Rojo, R, Gómez-Cordón, J

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  6. 6
    Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must

    Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must by Jiménez-Moreno, Nerea, Moler, José Antonio, Palacios, Mª Blanca, Esparza, Irene, Nieto-Rojo, Rodrigo, Ancín-Azpilicueta, Carmen

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  7. 7
    Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines

    Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines by Ancín-Azpilicueta, Carmen, Jiménez-Moreno, Nerea, Moler, José Antonio, Nieto-Rojo, Rodrigo, Urmeneta, Henar

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  8. 8
    Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration

    Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration by Nieto-Rojo, Rodrigo, Luquin, Asuncion, Ancín-Azpilicueta, Carmen

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  9. 9
    Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO sub(2) concentration

    Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO sub(2) concentration by Nieto-Rojo, Rodrigo, Luquin, Asuncion, Ancin-Azpilicueta, Carmen

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  10. 10
    Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO^sub 2^ concentration

    Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO^sub 2^ concentration by Nieto-Rojo, Rodrigo, Luquin, Asuncion, Ancín-Azpilicueta, Carmen

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  11. 11
    Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO 2 concentration

    Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO 2 concentration by Nieto-Rojo, Rodrigo, Luquin, Asuncion, Ancín-Azpilicueta, Carmen

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  12. 12
    SO(2) protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress

    SO(2) protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress by Ancín-Azpilicueta, Carmen, Barriuso-Esteban, Blanca, Nieto-Rojo, Rodrigo, Aristizábal-López, Nerea

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