IGNACIO JAVIER
DIAZ-MAROTO HIDALGO
Profesor titular de universidade
Universidad de Castilla-La Mancha
Ciudad Real, EspañaPublicacións en colaboración con investigadores/as de Universidad de Castilla-La Mancha (17)
2023
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Headspace Solid-Phase Microextraction: A Useful and Quick Tool for the Traceability and Quality Assessment of Wine Cork Stoppers
Applied Sciences (Switzerland), Vol. 13, Núm. 9
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Rapid and non-invasive estimation of total polyphenol content and antioxidant activity of natural corks by NIR spectroscopy and multivariate analysis
Food Packaging and Shelf Life, Vol. 38
2021
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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, Vol. 101, Núm. 11, pp. 4735-4742
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Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines
Molecules (Basel, Switzerland), Vol. 26, Núm. 1
2020
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Cork from Quercus suber L.: Forest certification system for sustainable management of cork oak forests
Wood Research, Vol. 65, Núm. 5, pp. 855-864
2018
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Aparición de la agricultura en las montañas orientales gallegas versus declive del área cubierta por bosques de frondosas caducifolias autóctonas
IX Congresso Ibérico de Agroengenharia: Livro de Atas
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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, Vol. 98, Núm. 15, pp. 5795-5806
2015
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The different occurrence conditions of Quercus robur L. and Quercus petraea (Mattuschka) Liebl. on current habitat in Galicia, NW Iberian Peninsula
Scandinavian Journal of Forest Research, Vol. 30, Núm. 2, pp. 122-134
2014
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Influence of the canopy in the natural regeneration of Quercus robur in NW Spain
Biologia (Poland), Vol. 69, Núm. 12, pp. 1678-1684
2013
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Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties
Food Research International, Vol. 51, Núm. 1, pp. 325-334
2011
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Cyclic Polyalcohols: Fingerprints to Identify the Botanical Origin of Natural Woods Used in Wine Aging
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 4, pp. 1269-1274
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Influence of geographical location, site and silvicultural parameters, on volatile composition of Quercus pyrenaica Willd. wood used in wine aging
Forest Ecology and Management, Vol. 262, Núm. 2, pp. 124-130
2009
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Effect of storage conditions on volatile composition of dried rosemary (Rosmarinus officinalis L.) leaves
Flavour and Fragrance Journal, Vol. 24, Núm. 5, pp. 245-250
2007
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A comparison of the autecology of Quercus robur L. and Q. pyrenaica Wild.: Present habitat in Galicia, NW Spain
Forestry, Vol. 80, Núm. 3, pp. 223-239
2006
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Autecology of sessile oak (Quercus petraea) in the north-west Iberian Peninsula
Scandinavian Journal of Forest Research, Vol. 21, Núm. 6, pp. 458-469
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Influence of the species and geographical location on volatile composition of spanish oak wood (Quercus petraea Liebl. and Quercus robur L.)
Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 8, pp. 3062-3066
2005
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Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 13, pp. 5385-5389