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M

M. Consuelo Díaz‐Maroto

University of Castilla-La Mancha

38H指数
97论文数
4.4K被引数
收录论文 68
发表时间
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Odor-Active Compound Stability in Mango Peel Side-Streams: Insights for Valorization and Waste Minimization芒果皮副产物中气味活性化合物的稳定性：增值利用和废料最小化的启示
errFoods
IF5.1
err2026-01-08
err0
errOAAI
errRodrigo Oliver-Simancas; María Consuelo Díaz-Maroto; Álvaro Fernández-Ochoa; María Soledad Pérez-Coello; María Elena Alañón
err分享
err收藏
Ultrasound and microwave techniques for assisting ageing on lees of red wines超声波和微波技术辅助红葡萄酒酒类陈酿
errFOOD CHEMISTRY
IF9.8
err2023-11-01
err2
PREAI
errGarcia, R. Munoz; Martinez-Lapuente, L.; Guadalupe, Z.; Ayestaran, B.; Marchante, L.; Diaz-Maroto, M. C.; Porras, P. Perez; Ortin, A. B. Bautista; Gomez-Plaza, E.; Perez-Coello, M. S.
err分享
err收藏
Rapid and non-invasive estimation of total polyphenol content and antioxidant activity of natural corks by NIR spectroscopy and multivariate analysis
errFOOD PACKAGING AND SHELF LIFE
IF10.6
err2023-09-01
err5
errOAAI
errDiaz-Maroto, M. Consuelo; Alarcon, Marina; Diaz-Maroto, Ignacio J.; Perez-Coello, M. Soledad; Soriano, Almudena
err分享
err收藏
The technology of high-power ultrasound and its effect on the color and aroma of rose wines
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2023-06-09
err7
errOAAI
errFernandez, Lara Labrador; Perez-Porras, Paula; Diaz-Maroto, Maria Consuelo; Gomez-Plaza, Encarna; Perez-Coello, Maria Soledad; Bautista-Ortin, Ana Belen
err分享
err收藏
Ultrasound and microwave techniques as physical methods to accelerate oak wood aged aroma in red wines超声波和微波技术作为物理方法来加速红葡萄酒中的橡木陈年香气
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-04-01
err8
errOAAI
errMunoz-Garcia, Raquel; Diaz-Maroto, M. Conuelo; Villena, Maria Arvalo; Perez-Coello, M. Soledad; Alanon, M. Elena
err分享
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Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2023-01-04
err4
PREAI
errFernandez-Pacheco, Pilar; Ramos Monge, Ines Maria; Maria Poveda, Justa; Consuelo Diaz-Maroto, M.; Arevalo-Villena, Maria
err分享
err收藏
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-10-17
err7
PREAI
errLabrador Fernandez, Lara; Diaz-Maroto, M. Consuelo; Porras, Paula Perez; Bautista-Ortin, Ana Belen; Alanon, M. Elena; Gomez-Plaza, Encarna; Perez-Coello, M. Soledad
err分享
err收藏
Rapid and Non-Destructive Analysis of Corky Off-Flavors in Natural Cork Stoppers by a Wireless and Portable Electronic Nose
errSENSORS
IF3.5
err2022-06-21
err4
errOAAI
errSantos, Jose Pedro; Sayago, Isabel; Sanjurjo, Jose Luis; Soledad Perez-Coello, Maria; Consuelo Diaz-Maroto, Maria
err分享
err收藏
Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
errMOLECULES
IF4.6
err2022-05-07
err6
errOAAI
errMunoz Garcia, Raquel; Oliver-Simancas, Rodrigo; Arevalo Villena, Maria; Martinez-Lapuente, Leticia; Ayestaran, Belen; Marchante-Cuevas, Lourdes; Diaz-Maroto, Maria Consuelo; Perez-Coello, Maria Soledad
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Comprehensive research on mango by-products applications in food industry
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2021-12-01
err22
PREAI
errOliver-Simancas, Rodrigo; Labrador-Fernandez, Lara; Consuelo Diaz-Maroto, M.; Soledad Perez-Coello, M.; Elena Alanon, M.
err分享
err收藏
Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-12-01
err8
PREAI
errAlarcon, Marina; Soledad Perez-Coello, M.; Consuelo Diaz-Maroto, M.; Elena Alanon, M.; Soriano, Almudena
err分享
err收藏
Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-09-01
err40
PREAI
errLoarce, L.; Oliver-Simancas, R.; Marchante, L.; Diaz-Maroto, M. C.; Alanon, M. E.
err分享
err收藏
Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage salchichon非活性干酵母可改善西班牙干发酵香肠salchichon的氧化稳定性
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-07-01
err7
PREAI
errAlarcon, Marina; Perez-Coello, M. Soledad; Diaz-Maroto, M. Consuelo; Alanon, M. Elena; Garcia-Ruiz, Antonia; Soriano, Almudena
err分享
err收藏
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines
errMOLECULES
IF4.6
err2021-02-23
err25
errOAAI
errOliver Simancas, Rodrigo; Diaz-Maroto, Maria Consuelo; Alanon Pardo, Maria Elena; Perez Porras, Paula; Bautista-Ortin, Ana Belen; Gomez-Plaza, Encarna; Perez-Coello, Maria Soledad
err分享
err收藏
Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2021-02-11
err7
PREAI
errAlanon, M. Elena; Alarcon, Marina; Diaz-Maroto, Ignacio J.; Perez-Coello, M. Soledad; Diaz-Maroto, M. Consuelo
err分享
err收藏
Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines
errMOLECULES
IF4.6
err2021-01-05
err10
errOAAI
errDiaz-Maroto, Maria Consuelo; Lopez Vinas, Manuel; Marchante, Lourdes; Alanon, Maria Elena; Diaz-Maroto, Ignacio Javier; Perez-Coello, Maria Soledad
err分享
err收藏
Implementation of subcritical water extraction with natural deep eutectic solvents for sustainable extraction of phenolic compounds from winemaking by-products用天然低共熔溶剂进行亚临界水萃取，以可持续地从酿酒副产物中提取酚类化合物
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-11-01
err36
PREAI
errLoarce, L.; Oliver-Simancas, R.; Marchante, L.; Diaz-Maroto, M. C.; Alanon, M. E.
err分享
err收藏
Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products ofSO2-free red wines
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2020-09-12
err8
PREAI
errMarchante, Lourdes; Mena, Adela; Izquierdo-Canas, Pedro M.; Garcia-Romero, Esteban; Perez-Coello, Maria Soledad; Diaz-Maroto, Maria Consuelo
err分享
err收藏
Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage
errANTIOXIDANTS
IF6.6
err2020-08-02
err22
errOAAI
errAlarcon, Marina; Lopez-Vinas, Manuel; Perez-Coello, Maria Soledad; Diaz-Maroto, Maria Consuelo; Alanon, Maria Elena; Soriano, Almudena
err分享
err收藏
Mango by-products as a natural source of valuable odor-active compounds
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2020-06-12
err26
PREAI
errOliver-Simancas, Rodrigo; Munoz, Raquel; Diaz-Maroto, Maria Consuelo; Perez-Coello, Maria Soledad; Alanon, Maria Elena
err分享
err收藏

研究方向

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