Observatorio de I+D+i UPM

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From: 1 to 40 (There are 40)
  Year Type of Activity Activity Area
1 2011 Other publications Furfural as a metabolic inhibitor for reducing the alcohol content of wines. Wine
2 2011 Other publications Glycolytically inefficient yeast strains to reduce the alcohol content of wines Wine
3 2013 Other publications Reduction of 4-ethylphenol contents in red wines using HCDC yeasts and cinnamyl esterases Wine
4 2013 Thesis UTILIZACIÓN DE BLOQUEADORES METABÓLICOS Y OPTIMIZACIÓN DE LAS CONDICIONES DE APLICACIÓN PARA LA REDUCCIÓN DEL GRADO ALCOHÓLICO EN VINOS ELABORADOS A PARTIR DE UVA PROCEDENTE DE ZONAS CÁLIDAS Wine
5 2015 Research Publications in journals Effects of nutrition on digestión efficiency and gaseous emissions from slurry in growing pigs: III. Influence of varying the dietary level of calcium soap of palm fatty acids distillate with or without orange pulp supplemention Livestock, Manufactured feedingstuffs, Animal production, Slaughter animal, Agricultural by product, Pigmeat, Swine, Organic fertiliser
6 2013 Other publications Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine Wine
7 2013 Communications at congresses Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine Foodstuffs tecnology, Wine
8 2013 Other publications Empleo de no-Saccharomyces para incrementar la formación de pigmentos piranoantociánicos durante la fermentación Wine
9 2015 Research Publications in journals Effects of nutrition on digestión efficicency and gaseous emissions from slurry in growing-finishing pigs. I. Influence of the inclusión of two levels of orange pulp and carb meal in isofibrous diets. Livestock, Manufactured feedingstuffs, Animal production, Slaughter animal, Agricultural by product, Pigmeat, Swine, Organic fertiliser
10 2014 Research Publications in journals IMPACT OF USING NEW COMMERCIAL GLUTATHIONE ENRICHED INACTIVE DRY YEAST OENOLOGICAL PREPARATIONS ON THE AROMA AND SENSORY PROPERTIES OF WINES Foodstuffs tecnology, Vinification, Wine, Agriculture
11 2016 Communications at congresses Instrumental, sensory characterization and consumers response of six commercial wines: impact of age on consumers acceptance and emotional response Chemometrics, Foodstuffs tecnology, Wine, Consumer economics
12 2011 Research Publications in journals Selection of glycolytically inefficient yeasts for reducing the alcohol content of wines from hot regions Wine
13 2011 Communications at congresses Fosa de purines vs separación in situ de heces y orina en porcino de cebo: producción de purín y de estiércol Waste management, Livestock, Animal production, Swine
14 2011 null Becario PIF-UPM Wine
15 2011 Award II premiio Cristòfor Mestre i Artigas en Viticultura y Enologia Foodstuffs tecnology, Wine
16 2013 Other publications Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking Wine
17 2015 Award Premio Extraordinario de Doctorado Wine
18 2017 Communications at congresses Individual differences in saliva composition affect intra-oral reléase of fruity esters during wine intake. Statistics, Chemometrics, Physiology, Foodstuffs tecnology, Wine
19 2011 Research Publications in journals Laboratorio de Bienestar Porcino: primeros resultados y primeras conclusiones Waste management, Livestock, Animal production, Swine
20 2011 Thesis DURABILIDAD DE MORTEROS DE CEMENTO EN CONTACTO CON PURINES DE CERDO Swine, Agricultural building, Concrete, Porous materials, Characteristic of the materials
21 2013 Research Publications in journals Effect of Saccharomyces strains on the quality of red wines aged on lees Wine
22 2013 Research Project COLABORACIÓN CIENTÍFICA,CARACTERIZACIÓN Y VALORIZACIÓN DE LEVADURAS Foodstuffs tecnology, Wine
23 2013 Communications at congresses New Schizosaccharomyces pombe applications in white winemaking Foodstuffs tecnology, Wine
24 2011 Other publications Control de grado alcohólico en zonas cálidas mediante el empleo de levaduras seleccionadas con ineficiencia glicolítica y bloqueadores metabólicos. Wine
25 2011 Other publications El furfural como inhibidor metabólico para reducir el grado alcohólico en vinos. Wine
26 2013 Communications at congresses Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases Foodstuffs tecnology, Wine
27 2015 Research Publications in journals Effects of nutrition on digestión efficicency and gaseous emissions from slurry in growing-finishing pigs. II. Effect of protein source in practical diets. Livestock, Manufactured feedingstuffs, Animal production, Slaughter animal, Agricultural by product, Pigmeat, Swine, Organic fertiliser
28 2012 Other publications Effect of Saccharomyces strains on the quality of red wines aged on lees Wine
29 2013 Other publications Peonidin-3-glucoside content and malvidin-3-glucoside content are significantly different in red wines produced using three generations of Saccharomyces cerevisiae strains different for their phenolic adsorption Foodstuffs tecnology, Wine
30 2013 Communications at congresses New Schizosaccharomyces applications in red wines alcoholic fermentation Foodstuffs tecnology, Wine
31 2015 Research Publications in journals relationship among slurry characteristics and gaseous emissions at different types of commercial Spanish pig farms Livestock, Manufactured feedingstuffs, Animal production, Slaughter animal, Agricultural by product, Pigmeat, Swine, Organic fertiliser
32 2015 Research Publications in journals COMPOSITION, POTENTIAL EMISSIONS AND AGRICULTURAL VALUE OF PIG SLURRY FROM SPANISH COMMERCIAL FARMS Livestock, Manufactured feedingstuffs, Animal production, Slaughter animal, Agricultural by product, Pigmeat, Swine, Organic fertiliser
33 2015 Research Publications in journals COMPOSITION, POTENTIAL EMISSIONS AND AGRICULTURAL VALUE OF PIG SLURRY FROM SPANISH COMMERCIAL FARMS Livestock, Manufactured feedingstuffs, Animal production, Slaughter animal, Agricultural by product, Pigmeat, Swine, Organic fertiliser
34 2017 Communications at congresses EFECTO DEL CONTENIDO DE ETANOL EN LA LIBERACION INTRAORAL INMEDIATA Y PROLONGADA DE ÉSTERES FRUTALES DEL VINO Y EN LA PERSISTENCIA AROMATICA Statistics, Physiology, Foodstuffs tecnology, Wine
35 2011 Other publications Cepas de levadura glicolíticamente ineficientes para reducir el grado alcohólico de los vinos Wine
36 2013 Other publications Aromatización de lías de levadura con maderas para su utilización en vinos tintos Wine
37 2013 Communications at congresses Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking Foodstuffs tecnology, Wine
38 2016 Research Publications in journals The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine Food technology, Beverage, Wine, Biotechnology
39 2017 Communications at congresses Tell me what you drink, and I tell you what you feel: Relationship between wine sensory attributes and emotional response in Spanish consumers Statistics, Foodstuffs tecnology, Wine, Consumer
40 2017 Courses, Seminars and tutorials Curso de Especialización en Tendencias Actuales de la Investigación en Enología Statistics, Chemometrics, Foodstuffs tecnology, Wine
From: 1 to 40 (There are 40)
S2i 2019 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNCIDE 2011 (OTR-2011-0236)
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)