María Consuelo Díaz-Maroto (M Consuelo Díaz-Maroto, María C Díaz-Maroto)

ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 16

Top Venues

Journal of the science of food and agriculture

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Foods (Basel, Switzerland)

Universidad de Castilla-La Mancha

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

Affiliation History

Universidad de Castilla-La Mancha

Spain

Profesor Titular de Universidad :: Departamento de Química Analítica y Tecnología de los Alimentos

Publications

Lara Labrador Fernández, Paula Pérez-Porras, María Consuelo Díaz-Maroto, Encarna Gómez-Plaza, María Soledad Pérez-Coello, Ana Belén Bautista-Ortín
The technology of high-power ultrasound and its effect on the color and aroma of rosé wines. Journal of the science of food and agriculture (2023)
Pilar Fernández-Pacheco, Inés María Ramos Monge, Justa Maria Poveda, María Consuelo Díaz-Maroto, María Arévalo-Villena
Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk. Journal of the science of food and agriculture (2022)
Lara Labrador Fernández, María Consuelo Díaz-Maroto, Paula Pérez Porras, Ana Belén Bautista-Ortín, Maria Elena Alañón, Encarna Gómez-Plaza, M Soledad Pérez-Coello
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines. Journal of the science of food and agriculture (2022)
José Pedro Santos, Isabel Sayago, José Luis Sanjurjo, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto
Rapid and Non-Destructive Analysis of Corky Off-Flavors in Natural Cork Stoppers by a Wireless and Portable Electronic Nose. Sensors (Basel, Switzerland) 22 (13) (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)
Rodrigo Oliver-Simancas, María Consuelo Díaz-Maroto, Maria Elena Alañón, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, María Soledad Pérez-Coello
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines. Molecules (Basel, Switzerland) 26 (4) (2021)
Maria Elena Alañón, Marina Alarcón, Ignacio J Díaz-Maroto, M Soledad Pérez-Coello, María Consuelo Díaz-Maroto
Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers. Journal of the science of food and agriculture 101 (11) (2021)
Raquel Muñoz García, Rodrigo Oliver-Simancas, María Consuelo Díaz-Maroto, Maria Elena Alañón, María Soledad Pérez-Coello
Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines. Foods (Basel, Switzerland) 10 (6) (2021)
María Consuelo Díaz-Maroto, Manuel López Viñas, Lourdes Marchante, Maria Elena Alañón, Ignacio Javier Díaz-Maroto, María Soledad Pérez-Coello
Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines. Molecules (Basel, Switzerland) 26 (1) (2021)
Lourdes Marchante, Katherine Márquez, David Contreras, Pedro M Izquierdo-Cañas, Esteban García-Romero, María Consuelo Díaz-Maroto
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 100 (8) (2020)
Rodrigo Oliver-Simancas, Raquel Muñoz, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello, Maria Elena Alañón
Mango by-products as a natural source of valuable odor-active compounds. Journal of the science of food and agriculture 100 (13) (2020)
Lourdes Marchante, Katherine Marquez, David Contreras, Pedro Miguel Izquierdo-Cañas, Esteban García-Romero, María Consuelo Díaz-Maroto
Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines. Journal of agricultural and food chemistry 68 (6) (2020)
Lourdes Marchante, Adela Mena, Pedro M Izquierdo-Cañas, Esteban García-Romero, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto
Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO2 -free red wines. Journal of the science of food and agriculture 101 (3) (2020)
Marina Alarcón, Manuel López-Viñas, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto, Maria Elena Alañón, Almudena Soriano
Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage. Antioxidants (Basel, Switzerland) 9 (8) (2020)
Maria Elena Alañón, Lourdes Marchante, Marina Alarcón, Ignacio J Díaz-Maroto, Soledad Pérez-Coello, María Consuelo Díaz-Maroto
Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis. Journal of the science of food and agriculture 98 (15) (2018)
Lourdes Marchante, Sergio Gómez Alonso, Maria Elena Alañón, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto
Natural extracts from fresh and oven-dried winemaking by-products as valuable source of antioxidant compounds. Food science & nutrition 6 (6) (2018)

María Consuelo Díaz-Maroto.css-eqlu8i{font-size:small;padding-left:4px;} (M Consuelo Díaz-Maroto, María C Díaz-Maroto)

Publication Activity (10 Years)

Top Topics

Top Venues

María Consuelo Díaz-Maroto (M Consuelo Díaz-Maroto, María C Díaz-Maroto)