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Lista de obras de Ana Concepción Jiménez Cantizano

A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators

scientific article published on 13 May 2021

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle ( L.)

artículo científico publicado en 2019

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

artículo científico publicado en 2020

Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions

artículo científico publicado en 2020

Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle ( L.)

artículo científico publicado en 2018

Discrimination of Myrtle Ecotypes from Different Geographic Areas According to Their Morphological Characteristics and Anthocyanins Composition

scientific article published on 05 September 2019

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

article

Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines.

artículo científico publicado en 2017

Identification of Red Grapevine Cultivars (Vitis vinifera L.) Preserved in Ancient Vineyards in Axarquia (Andalusia, Spain)

artículo científico publicado en 2020

Identification of Vitis vinifera L. Local Cultivars Recovered in Andalusia (Spain) by Using Microsatellite Markers

artículo científico publicado en 2023

Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation.

artículo científico publicado en 2017

Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type

scientific article published in PLoS ONE

Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines

artículo científico publicado en 2019

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