Belén Ayestaran (Belén Ayestarán)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 9

Top Venues

Molecules (Basel, Switzerland)

Journal of the science of food and agriculture

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Universidad de La Rioja

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidad de La Rioja

Spain

Tecnología de los Alimentos :: Departamento de Agricultura y Alimentación

Publications

María Curiel-Fernández, Estela Cano-Mozo, Belén Ayestaran, Zenaida Guadalupe, Silvia Pérez-Magariño
Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines. Journal of agricultural and food chemistry (2023)
María Curiel-Fernández, Marta Bueno-Herrera, Zenaida Guadalupe, Belén Ayestaran, Silvia Pérez-Magariño
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties. Molecules (Basel, Switzerland) 28 (19) (2023)
Diego Canalejo, Leticia Martínez-Lapuente, Belén Ayestaran, Silvia Pérez-Magariño, Thierry Doco, Zenaida Guadalupe
Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds. Molecules (Basel, Switzerland) 28 (18) (2023)
Paula Pérez-Porras, Encarna Gómez-Plaza, Leticia Martínez-Lapuente, Belén Ayestaran, Zenaida Guadalupe, Ricardo Jurado, Ana Belén Bautista-Ortín
High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety? Foods (Basel, Switzerland) 12 (11) (2023)
Silvia Pérez-Magariño, Estela Cano-Mozo, Marta Bueno-Herrera, Diego Canalejo, Thierry Doco, Belén Ayestaran, Zenaida Guadalupe
The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines. Molecules (Basel, Switzerland) 27 (15) (2022)
Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestaran, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello
Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines. Molecules (Basel, Switzerland) 27 (9) (2022)
Miriam González-Lázaro, Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestaran, Marta Bueno-Herrera, Pedro López de la Cuesta, Silvia Pérez-Magariño
Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines. Journal of the science of food and agriculture 100 (6) (2020)
Miriam González-Lázaro, Leticia Martínez-Lapuente, Antonio Palacios, Zenaida Guadalupe, Belén Ayestaran, Marta Bueno-Herrera, Pedro López de la Cuesta, Silvia Pérez-Magariño
Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters. Journal of the science of food and agriculture 99 (10) (2019)
Leticia Martínez-Lapuente, Rafael Apolinar-Valiente, Zenaida Guadalupe, Belén Ayestaran, Silvia Pérez-Magariño, Pascale Williams, Thierry Doco
Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines. Journal of the science of food and agriculture 98 (1) (2017)

Belén Ayestaran.css-eqlu8i{font-size:small;padding-left:4px;} (Belén Ayestarán)

Publication Activity (10 Years)

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Top Venues

Belén Ayestaran (Belén Ayestarán)