Esteban García‐Romero - Publications, H-index & Citations

Esteban García‐Romero

universidad de concepcion

31H指数

78论文数

3.4K被引数

收录论文 53

发表时间

Wine bioacidification: Fermenting Airen grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2025-01-01

PREAI

Izquierdo-Canas, Pedro Miguel; del Fresno, Juan Manuel; Malfeito-Ferreira, Manuel; Mena-Morales, Adela; Garcia-Romero, Esteban; Heras, Jose Maria; Loira, Iris; Gonzalez, Carmen; Morata, Antonio

The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines

FERMENTATION-BASEL

IF3.3

2024-07-22

OAAI

Fernandez-Gonzalez, Monica; Izquierdo-Canas, Pedro Miguel; Garcia-Romero, Esteban; Paniagua-Martinez, Tania; Gomez-Alonso, Sergio

Influence of the thickness of oak alternatives on the composition and quality of red wines 橡木替代品的厚度对红葡萄酒的成分和质量的影响

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2024-04-21

OAAI

Gombau, Jordi; Sole-Clua, Ignasi; Sabate, Judit; Mena-Morales, Adela; Garcia-Romero, Esteban; Giordanengo, Thomas; Biolou, Thomas; Mourey, Nicolas; Cabanillas, Pedro; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

Seed and skin-derived flavanols in red wine: a study of Syrah, Marselan, and Tannat cultivars

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-12-26

PREAI

Favre, Guzman; Gomez-Alonso, Sergio; Perez-Navarro, Jose; Garcia-Romero, Esteban; Mena-Morales, Adela; Piccardo, Diego; Gonzalez-Neves, Gustavo

Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-02-01

OAAI

Neves, Nathalia de Andrade; Gomez-Alonso, Sergio; Garcia-Romero, Esteban; Hermosin-Gutierez, Isidro; da Silva, Isadora Ferreira; Stringheta, Paulo Cesar

Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-12-01

PREAI

Izquierdo-Canas, P. M.; Mena-Morales, A.; Perez-Navarro, J.; Garcia-Romero, E.; Cejudo-Martin de Almagro, V. M.; Guri-Baiget, S.; Mallen-Pomes, J.

Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.)

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2021-09-01

OAAI

Perez-Navarro, Jose; Miguel Izquierdo-Canas, Pedro; Mena-Morales, Adela; Martinez-Gascuena, Jesus; Luis Chacon-Vozmediano, Juan; Garcia-Romero, Esteban; Hermosin-Gutierrez, Isidro; Gomez-Alonso, Sergio

Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

FOOD CHEMISTRY

IF9.8

2021-09-01

OAAI

Neves, Nathalia de Andrade; Stringheta, Paulo Cesar; da Silva, Isadora Ferreira; Garcia-Romero, Esteban; Gomez-Alonso, Sergio; Hermosin-Gutierrez, Isidro

Effects of Water Stress on the Phenolic Compounds of 'Merlot' Grapes in a Semi-Arid Mediterranean Climate

HORTICULTURAE

IF3

2021-06-22

OAAI

Chacon-Vozmediano, Juan L.; Martinez-Gascuena, Jesus; Garcia-Romero, Esteban; Gomez-Alonso, Sergio; Garcia-Navarro, Francisco J.; Jimenez-Ballesta, Raimundo

Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products ofSO2-free red wines

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-09-12

PREAI

Marchante, Lourdes; Mena, Adela; Izquierdo-Canas, Pedro M.; Garcia-Romero, Esteban; Perez-Coello, Maria Soledad; Diaz-Maroto, Maria Consuelo

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

FOOD SCIENCE & NUTRITION

IF3.8

2020-06-02

OAAI

Gombau, Jordi; Pons-Mercade, Pere; Conde, Marta; Asbiro, Lucie; Pascual, Olga; Gomez-Alonso, Sergio; Garcia-Romero, Esteban; Miquel Canals, Joan; Hermosin-Gutierrez, Isidro; Zamora, Fernando

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rubea and BRS Cora

FOOD CHEMISTRY

IF9.8

2020-05-01

OAAI

Machado de Castilhos, Mauricio Bonatto; Del Bianchi, Vanildo Luiz; Gomez-Alonso, Sergio; Garcia-Romero, Esteban; Hermosin-Gutierrez, Isidro

Analysis of the phenolic composition and yield of 'BRS Vitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS

FOOD RESEARCH INTERNATIONAL

IF8

2020-04-01

OAAI

Colombo, Ronan Carlos; Roberto, Sergio Ruffo; Nixdorf, Suzana Lucy; Perez-Navarro, Jose; Gomez-Alonso, Sergio; Mena-Morales, Adela; Garcia-Romero, Esteban; Azeredo Goncalves, Leandro Simoes; Cruz, Maria Aparecida; de Carvalho, Deived Uilian; Madeira, Tiago Bervelieri; Watanabe, Lycio Shinji; de Souza, Reginaldo Teodoro; Hermosin-Gutierrez, Isidro

Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain)

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-03-28

PREAI

Izquierdo-Canas, P. M.; Gonzalez Vinas, M. A.; Mena-Morales, A.; Perez Navarro, J.; Garcia-Romero, E.; Marchante-Cuevas, L.; Gomez-Alonso, S.; Sanchez-Palomo, E.

Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-03-25

PREAI

Marchante, Lourdes; Marquez, Katherine; Contreras, David; Izquierdo-Canas, Pedro M.; Garcia-Romero, Esteban; Diaz-Maroto, M. Consuelo

Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-01-30

PREAI

Marchante, Lourdes; Marquez, Katherine; Contreras, David; Miguel Izquierdo-Canas, Pedro; Garcia-Romero, Esteban; Consuelo Diaz-Maroto, M.

Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine

FERMENTATION-BASEL

IF3.3

2020-01-25

OAAI

Miguel Izquierdo-Canas, Pedro; Rios-Carrasco, Maria; Garcia-Romero, Esteban; Mena-Morales, Adela; Maria Heras-Manso, Jose; Cordero-Bueso, Gustavo

Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties

FOOD RESEARCH INTERNATIONAL

IF8

2019-11-01

PREAI

Marchante, Lourdes; Loarce, Lucia; Izquierdo-Canas, Pedro M.; Elena Alanon, M.; Garcia-Romero, Esteban; Soledad Perez-Coello, M.; Consuelo Diaz-Maroto, M.

Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool

FOOD CHEMISTRY

IF9.8

2019-10-01

PREAI

Systematic study of hydroxyl radical production in white wines as a function of chemical composition

FOOD CHEMISTRY

IF9.8

2019-08-01

PREAI

Marquez, Katherine; Perez-Navarro, Jose; Hermosin-Gutierrez, Isidro; Gomez-Alonso, Sergio; Mena-Morales, Adela; Garcia-Romero, Esteban; Contreras, David

研究方向