ANA ESCUDERO

Profesor Titular de universidad

Universidad de Zaragoza

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Ana Escudero is a Professor at the Universidad de Zaragoza, Spain. Her research areas include the sensory properties of wines, dealcoholization strategies for red wine, and the impact of oxidation on aldehyde accumulation in wines. Recent publications highlight her work on the role of ethanol in wine sensory attributes, and the chemical processes involved in wine maturation and oxidation.

Articles (8)

Year:

2024

Year:

2024

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Collaborators (4)

Carlos Téllez Ariso

Instituto de Nanociencia y Materiales de Aragón (INMA), CSIC-Universidad de Zaragoza

SPAIN

View details

Vicente Ferreira

Universidad de Zaragoza

SPAIN

View details

Izumi Kumakiri

Yamaguchi University

JAPAN

View details

Monica Bueno

Universidad de Zaragoza

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

ANA ESCUDERO

Research Interests

Explore related searches

Contact this professor

About

Articles (8)

PVDF hydrophobic hollow fiber membrane modules for partial dealcoholization of red wine by osmotic distillation as a strategy to minimize the loss of aromas

The relevant and complex role of ethanol in the sensory properties of model wines

Pervaporation of the low ethanol content extracting stream generated from the dealcoholization of red wine by membrane osmotic distillation

Can aldehyde accumulation rates of red wines undergoing oxidation be predicted in accelerated conditions? The controverted role of aldehyde–polyphenol reactivity

Factors That Affect the Accumulation of Strecker Aldehydes in Standardized Wines: The Importance of pH in Oxidation

Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of <i>Mistelles</i> and Wines with Particular Emphasis in Strecker Aldehydes

An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation

Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins

Collaborators (4)

Carlos Téllez Ariso

Vicente Ferreira

Izumi Kumakiri

Monica Bueno

Make your next move.