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View article: Characterization and stabilization of Alperujo as a substrate for Tenebrio molitor cultivation: a novel approach for the circular economy in olive oil industries
Characterization and stabilization of Alperujo as a substrate for Tenebrio molitor cultivation: a novel approach for the circular economy in olive oil industries Open
View article: Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile
Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile Open
The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, L…
View article: Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation
Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation Open
During alcoholic fermentation, Saccharomyces cerevisiae synthesizes different compounds, which are crucial for product quality: volatile compounds with sensory impact, and bioactive compounds such as melatonin (MEL) and hydroxytyrosol (HT)…
View article: Volatile biomarkers of Gram-positive bacteria of clinical relevance as a tool for infection diagnosis
Volatile biomarkers of Gram-positive bacteria of clinical relevance as a tool for infection diagnosis Open
Aim Volatile organic compounds (VOCs) are being studied as potential biomarkers in many infections. Therefore, this study aimed to analyze the volatile profile of three Gram-positive bacteria of clinical relevance to identify potential vol…
View article: Characterization and Stabilization of Alperujo as a Substrate for Tenebrio Molitor Cultivation: A Novel Approach for the Circular Economy in Olive Oil Industries
Characterization and Stabilization of Alperujo as a Substrate for Tenebrio Molitor Cultivation: A Novel Approach for the Circular Economy in Olive Oil Industries Open
View article: Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry
Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry Open
Low fermentation temperatures are usually employed to obtain high-quality wines. This is especially interesting for white wine production since it prevents the loss of volatile compounds and a browning appearance; however, available fermen…
View article: Effect of chemotherapy on urinary volatile biomarkers for lung cancer by <scp>HS‐SPME‐GC‐MS</scp> and chemometrics
Effect of chemotherapy on urinary volatile biomarkers for lung cancer by <span>HS‐SPME‐GC‐MS</span> and chemometrics Open
Background Volatile organic compounds (VOCs) have been studied as possible biomarkers in several diseases, including lung cancer. Early detection of cancer can improve long‐term survival rates and the quality of life, so the study of VOCs …
View article: Under-vine Zulla cover crop: Effect on glycosidic aroma precursors of Vitis vinifera L. cv Syrah musts
Under-vine Zulla cover crop: Effect on glycosidic aroma precursors of Vitis vinifera L. cv Syrah musts Open
The employment of cover cropping has been developed in vineyards to mitigate soil erosion and the massive use of herbicides, but the effects on crop yields and berry quality have been little explored. Glycosidic aroma precursors constitute…
View article: Feasibility of using volatile urine fingerprints for the differentiation of sexually transmitted infections
Feasibility of using volatile urine fingerprints for the differentiation of sexually transmitted infections Open
Sexually transmitted infections (STIs) are a public health problem worldwide, and current diagnostic methods have certain limitations. In recent years, volatile organic compounds (VOCs) have been studied as an alternative diagnostic method…
View article: Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity
Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity Open
The aim of this work was to study the differentiating volatile profiles of the Spanish protected designation of origin (PDO) fortified wines obtained by headspace solid phase microextraction in conjunction with gas chromatography-mass spec…
View article: Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile
Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile Open
The aim of this study is to determine the phenolic and polysaccharidic composition, texture properties, and gene expression of new seedless table grape cultivars Timco™ and Krissy™ and compare them to the traditional table grape variety Cr…
View article: Approaching Study on the Relationship Between Saccharomyces cerevisiae Production of Tyrosol, Hydroxytyrosol, and Melatonin with Volatile Compounds in Fermented Must
Approaching Study on the Relationship Between Saccharomyces cerevisiae Production of Tyrosol, Hydroxytyrosol, and Melatonin with Volatile Compounds in Fermented Must Open
View article: Identification of volatile biomarkers of Trichomonas vaginalis infection in vaginal discharge and urine
Identification of volatile biomarkers of Trichomonas vaginalis infection in vaginal discharge and urine Open
View article: Fecal Volatile Organic Compounds and Microbiota Associated with the Progression of Cognitive Impairment in Alzheimer’s Disease
Fecal Volatile Organic Compounds and Microbiota Associated with the Progression of Cognitive Impairment in Alzheimer’s Disease Open
Metabolites produced by an altered gut microbiota might mediate the effects in the brain. Among metabolites, the fecal volatile organic compounds (VOCs) are considered to be potential biomarkers. In this study, we examined both the VOCs an…
View article: The diversity of effects of yeast derivatives during sparkling wine aging
The diversity of effects of yeast derivatives during sparkling wine aging Open
View article: Chemical and Sensorial Characterization of Scented and Non-Scented Alstroemeria Hybrids
Chemical and Sensorial Characterization of Scented and Non-Scented Alstroemeria Hybrids Open
Floral scent plays an important ecological role attracting pollinators. Its composition has been elucidated for a vast diversity of species and is dominated by volatile organic compounds (VOCs) such as monoterpenoids, sesquiterpenoids, phe…
View article: Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines
Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines Open
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the chemical composition of …
View article: Evaluation of school menus : Comparing public, private and charter schools
Evaluation of school menus : Comparing public, private and charter schools Open
Objective: To evaluate menus offered in public, private and charter schools in the city of Seville (Spain) for different groups of school children. Methods: A total of 86 schools were evaluated, including public, private and charter school…
View article: Microbiology - Infectious diseases including COVID 19
Microbiology - Infectious diseases including COVID 19 Open
BACKGROUND-AIMPneumonia caused by SARS-CoV-2 (COVID-19) is associated with inflammatory hyper-response and alterations in the coagulation profile.D-dimer elevation is frequent and values above 1 µg/mL have been associated with increased se…
View article: Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines Open
The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a …
View article: Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines
Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines Open
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chemical composition of the resulting wines. To address this issue, a Sauvignon Blanc …
View article: Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile
Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile Open
The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The volatile profiles were…
View article: Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels Open
The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels
\nduring winemaking has increased in recent years. Examples of these alternative vessels include fashionable, ovalshaped
…
View article: Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace
Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace Open
For first time, the new device named thin film solid phase microextraction (TF-SPME) has been used to determine the volatile profile of the Picual and Hojiblanca varieties of extra virgin olive oils. To this end, different traditional samp…
View article: Floral Scent Evaluation of Three Cut Flowers Through Sensorial and Gas Chromatography Analysis
Floral Scent Evaluation of Three Cut Flowers Through Sensorial and Gas Chromatography Analysis Open
The main function of floral scent is to attract and guide pollinators, but it is also an important character in the ornamental plant industry. Several studies have considered the chemical evaluation of floral scent during vase life, but on…
View article: Impact of berry size at harvest on red wine composition: a winemaker's approach
Impact of berry size at harvest on red wine composition: a winemaker's approach Open
BACKGROUND A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers leads them to consider berry size at harvest as a tool to measure the grape's p…
View article: Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle
Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle Open
View article: Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478
Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478 Open
The authors wish to make the following corrections to this paper [...]
View article: Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines
Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines Open
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative p…
View article: Molecular and morphological characterization of new interspecific hybrids of alstroemeria originated from A. caryophylleae scented lines
Molecular and morphological characterization of new interspecific hybrids of alstroemeria originated from A. caryophylleae scented lines Open
Alstroemeria is a genus native to South America from which many varieties of ornamental plants have been developed and introduced into the market. Interspecific hybridization followed by embryo rescue has been one of the most common breedi…