Elena González
University of Extremadura
36 Papers
88 Citations
Elena González is an academic researcher from University of Extremadura. The author has contributed to research in topics: Intramuscular fat & Medicine. The author has an hindex of 11, co-authored 27 publications.
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Papers
Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.
Mariona Gil,Nikolaos Kontoudakis,Elena González,Mireia Esteruelas,Francesca Fort,Joan Miquel Canals,Fernando Zamora +6 more
TL;DR: Study of maturity and maceration length of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening detected that proanthocyanidin extraction from seeds is clearly increased throughout the Maceration time.
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Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning
Mariona Gil,Mireia Esteruelas,Elena González,Nikolaos Kontoudakis,J.J. Jiménez,F. Fort,Joan Miquel Canals,Isidro Hermosín-Gutiérrez,Fernando Zamora +8 more
TL;DR: Even though both treatments seem to be effective at improving the quality of wine, berry thinning has the advantage because it has less impact on crop yield reduction.
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Influence of Wine pH on Changes in Color and Polyphenol Composition Induced by Micro-oxygenation
Nikolaos Kontoudakis,Elena González,Mariona Gil,Mireia Esteruelas,Francesca Fort,Joan Miquel Canals,Fernando Zamora +6 more
TL;DR: It is demonstrated for the first time that the pH of the wine has a great influence on oxygen-induced changes of color and phenolic compounds.
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Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism
Santiago Ruiz-Moyano,Maria Teresa Santos,Ana Isabel Galván,Almudena V. Merchán,Elena González,María de Guía Córdoba,María José Benito +6 more
TL;DR: Probiotic properties and prebiotic metabolism of autochthonous lactic acid bacteria from artisanal Serpa cheese presented better tolerance to stress conditions found in the gastrointestinal tract, highlighting Lactobacillus brevis C1Lb21 for its adequate auto-aggregating ability and significantly higher hydrophobicity.
Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs
TL;DR: In this article, three levels (0, 1 and 2%) of conjugated linoleic acid (CLA) were combined with two levels (low and high) of monounsaturated fatty acids (MUFA) for pig feeding.
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