J. Rodríguez-Nogales

发表

Research progress in coating techniques of alginate gel polymer for cell encapsulation.

G. Simó, E. Fernández-Fernández, J. Vila-Crespo, 2017, Carbohydrate polymers.

Improved methodology for the characterisation of transgenic Bt-11 maize cultivars using RP-HPLC profiles of albumin, globulin, prolamin, and glutelin protein fractions and chemometric analysis

A. Cifuentes, M. Marina, M. C. García, 2010 .

Testing SensoGraph, a geometric approach for fast sensory evaluation pdf

David Orden, Encarnación Fernández-Fernández, José M. Rodríguez-Nogales, 2018, Food Quality and Preference.

Impact of β-glucanases and yeast derivatives on chemical and sensory composition of long-aged sparkling wines

E. Fernández-Fernández, J. Vila-Crespo, V. Ruipérez, 2022, Journal of Food Composition and Analysis.

Antioxidant properties of sparkling wines produced with β-glucanases and commercial yeast preparations.

E. Fernández-Fernández, J. Vila-Crespo, J. Rodríguez-Nogales, 2012, Journal of food science.

Application of Immobilized Yeasts for Improved Production of Sparkling Wines

E. Falqué-López, E. Fernández-Fernández, J. Vila-Crespo, 2022, Fermentation.

Screening and Enzymatic Evaluation of Saccharomyces cerevisiae Populations from Spontaneous Fermentation of Organic Verdejo Wines

E. Fernández-Fernández, J. Vila-Crespo, V. Ruipérez, 2022, Foods.

Silica–alginate‐encapsulated bacteria to enhance malolactic fermentation performance in a stressful environment

G. Simó, E. Fernández-Fernández, J. Vila-Crespo, 2017 .

Malolactic fermentation induced by silica‐alginate encapsulated Oenococcus oeni with different inoculation regimes

G. Simó, E. Fernández-Fernández, J. Vila-Crespo, 2018, Australian Journal of Grape and Wine Research.

Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status

Pedro Martín, M. Vilanova, J. Rodríguez-Nogales, 2021, Scientia Agricola.

Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification

M. D. Busto, N. Ortega, J. Rodríguez-Nogales, 2008 .

Development of a rapid method for the determination of the antioxidant capacity in cereal and legume milling products using the radical cation DMPD

J. Vila-Crespo, J. Rodríguez-Nogales, M. Gómez, 2011 .

Kinetic behaviour and thermal inactivation of pectinlyase used in food processing

M. D. Busto, N. Ortega, J. Rodríguez-Nogales, 2004 .

Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus niger

N. Ortega, J. Rodríguez-Nogales, M. Perez-Mateos, 2005 .

Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088

María D. Busto, Manuel Perez-Mateos, Natividad Ortega, 2007 .

Kinetic behaviour and stability of glucose oxidase entrapped in liposomes

J. Rodríguez-Nogales, 2004 .

Enhancement of transglutaminase-induced protein cross-linking by preheat treatment of cows’ milk: A statistical approach

J. Rodríguez-Nogales, 2006 .

Enzymatic cross-linking of ewe's milk proteins by transglutaminase

J. Rodríguez-Nogales, 2005 .

High-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteins.

M. Marina, M. C. García, J. Rodríguez-Nogales, 2006, Journal of separation science.

Multivariate optimisation of a capillary electrophoretic method for the separation of glutenins. Application to quantitative analysis of the endosperm storage proteins in wheat

F. Ronda, J. Rodríguez-Nogales, D. Sancho, 2008 .

Biosynthesis of ethyl butyrate using immobilized lipase: a statistical approach

E. Roura, J. Rodríguez-Nogales, E. Contreras, 2005 .

Stability and catalytic kinetics of microencapsulated β-galactosidase in liposomes prepared by the dehydration–rehydration method

J. Rodríguez-Nogales, A. Delgadillo, 2005 .

Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines

E. Fernández-Fernández, J. Vila-Crespo, J. Rodríguez-Nogales, 2013, Biotechnology progress.

Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition.

G. Simó, E. Fernández-Fernández, J. Vila-Crespo, 2020, Food chemistry.

Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine

E. Fernández-Fernández, J. Vila-Crespo, V. Ruipérez, 2023, Beverages.

Monolithic supports for the characterization of commercial maize products based on their chromatographic profile. Application of experimental design and classification techniques.

M. Marina, M. C. García, J. Rodríguez-Nogales, 2006, Journal of agricultural and food chemistry.

Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes' milk: a chemometric study.

A. Vivar-Quintana, I. Revilla, J. Rodríguez-Nogales, 2007, Journal of dairy science.

Effect of somatic cell counts on ewes' milk protein profile and cheese-making properties in different sheep breeds reared in Spain

A. Vivar-Quintana, I. Revilla, J. Rodríguez-Nogales, 2009, Journal of Dairy Research.

Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts

A. Vivar-Quintana, I. Revilla, J. Rodríguez-Nogales, 2007, Journal of Dairy Research.

Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds.

A. Vivar-Quintana, I. Revilla, J. Rodríguez-Nogales, 2011, The Journal of dairy research.

Effect of preheat treatment on the transglutaminase-catalyzed cross-linking of goat milk proteins

J. Rodríguez-Nogales, 2006 .

Approach to the quantification of milk mixtures by partial least-squares, principal component and multiple linear regression techniques

J. Rodríguez-Nogales, 2006 .

Influence of water regime on yield components, must composition and wine volatile compounds of Vitis vinifera cv. Verdejo

M. Vilanova, J. Vila-Crespo, J. Rodríguez-Nogales, 2018, Australian Journal of Grape and Wine Research.

Characterisation and classification of Spanish Verdejo young white wines by volatile and sensory analysis with chemometric tools

E. Fernández-Fernández, J. Vila-Crespo, J. Rodríguez-Nogales, 2009 .

Ultrarapid quantitation of maize proteins by perfusion and monolithic reversed-phase high-performance liquid chromatography.

A. Cifuentes, M. C. García, M. Marina, 2009, Journal of agricultural and food chemistry.

Development of a perfusion reversed-phase high performance liquid chromatography method for the characterisation of maize products using multivariate analysis.

M. Marina, M. C. García, J. Rodríguez-Nogales, 2006, Journal of chromatography. A.

Relationships Between Chlorophyll Content of Vine Leaves, Predawn Leaf Water Potential at Veraison, and Chemical and Sensory Attributes of Wine.

Pedro Martín, E. Fernández-Fernández, J. Rodríguez-Nogales, 2020, Journal of the science of food and agriculture.

Analysis of Grape Proteins from Wines by Perfusion Reversed-Phase High-Performance Liquid Chromatography

E. Fernández-Fernández, J. Vila-Crespo, J. Rodríguez-Nogales, 2013, Food Analytical Methods.

Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste

V. Pando, J. Rodríguez-Nogales, M. Gómez, 2022, Foods.

Highly Efficient Malolactic Fermentation of Red Wine Using Encapsulated Bacteria in a Robust Biocomposite of Silica-Alginate.

G. Simó, E. Fernández-Fernández, J. Vila-Crespo, 2017, Journal of agricultural and food chemistry.

Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines

Pedro Martín, J. Rodríguez-Nogales, M. González, 2023, LWT.

Ultrasonic monitoring of malolactic fermentation in red wines.

J. Salazar, A. Turó, D. Novoa-Díaz, 2014, Ultrasonics.

A novel approach to develop β-galactosidase entrapped in liposomes in order to prevent an immediate hydrolysis of lactose in milk

J. Rodríguez-Nogales, Angelina López, 2006 .

Entrapment of Glucose Oxidase and Catalase in Silica–Calcium–Alginate Hydrogel Reduces the Release of Gluconic Acid in Must

E. Fernández-Fernández, J. Vila-Crespo, V. Ruipérez, 2023, Gels.

Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must

E. Fernández-Fernández, J. Vila-Crespo, V. Ruipérez, 2023, Gels.

Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni.

G. Simó, E. Fernández-Fernández, J. Vila-Crespo, 2019, Food chemistry.

Development of a fermented plant-based beverage from discarded bread flour

I. Caro, J. Rodríguez-Nogales, M. Gómez, 2023, LWT.

Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis.

Pedro Martín, E. Fernández-Fernández, J. Rodríguez-Nogales, 2021, Food chemistry.

Application of electrophoretic and chemometric analysis to predict the bovine, ovine and caprine milk percentages in Panela cheese, an unripened cheese

J. Rodríguez-Nogales, F. Vazquez, 2007 .

Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

J. Rodríguez-Nogales, Teresa Sigüenza-Andrés, Javier Mateo, 2024, Foods.

Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae

E. Fernández-Fernández, J. Vila-Crespo, J. Rodríguez-Nogales, 2023, Fermentation.

Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents

E. Fernández-Fernández, J. Vila-Crespo, J. Rodríguez-Nogales, 2023, Foods.

Impact of pre-veraison cluster treatments with nordihydroguaiaretic acid on the composition of Verdejo grapes and wines

Pedro Martín, J. Rodríguez-Nogales, M. González, 2024, Food Bioscience.

Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine

E. Fernández-Fernández, J. Vila-Crespo, J. Rodríguez-Nogales, 2023, Fermentation.

Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine

E. Fernández-Fernández, J. Vila-Crespo, J. Rodríguez-Nogales, 2012, European Food Research and Technology.

Application of experimental design to the formulation of glucose oxidase encapsulation by liposomes

Manuel Perez-Mateos, M. D. Busto, José Manuel Rodriguez-Nogales, 2004 .