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UniversidaddeCádiz
AGR203 Ingeniería y Tecnología de Alimentos


Información ORCID de PALACIOS MACIAS, VICTOR MANUEL


Biografía


    Información no disponible


Educación


LICENCIADO EN CIENCIAS QUÍMICAS ESPECIALIDAD FERMENTACIONES INDUSTRIALES Y ENOLOGÍA

Universidad de Cádiz: Cadiz, Andalucía, España

16/07/1992



Empleo


Profesor Catedrático de Universidad del Área de Tecnología de Alimentos (Dpto. Ingeniería Química y Tecnología de Alimentos)

Universidad de Cádiz Facultad de Ciencias: Puerto Real, Andalucia, España

08/03/2022



Obras


The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

2023 | JOURNAL_ARTICLE

DOI: 10.3390/foods12213958

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The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone

2023 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy13112686

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Physiological, Enological and Agronomic Characterization of Pedro Ximénez Grapevine Cultivar under Organic Farming in a Warm Climate Zone

2023 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy13071732

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Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques

2022 | JOURNAL_ARTICLE

DOI: 10.3390/foods11040509

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Analysis of Compounds with Oenological Interest in Somatic Variants of Grapevines

2021 | JOURNAL_ARTICLE

DOI: 10.3390/horticulturae8010022

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Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone

2021 | JOURNAL_ARTICLE

DOI: 10.3390/foods10071583

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A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators

2021 | JOURNAL_ARTICLE

DOI: 10.3390/foods10051082

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Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

2021 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy11030452

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Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

2021 | JOURNAL_ARTICLE

DOI: 10.3390/foods10020453

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Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

2021 | JOURNAL_ARTICLE

DOI: 10.3390/foods10010181

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Avances en la recuperación tecnológica del garum romano: pruebas de envejecimiento en ánforas (Advances in the reconstruction of roma garum technology: aging tests in amphorae)

2020 | BOOK_CHAPTER

Parte de ISBN: 978-84-9828-816-2

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Baelo Claudia y los secretos del Garum (Baelo Claudia and de secrets of Garum)

2020 | EDITED_BOOK

Parte de ISBN: 978-84-9828-816-2

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Baelo Claudia, el garum y las exposiciones arqueológicas (Baelo Claudia, garum and archaeological exhibits)

2020 | BOOK_CHAPTER

Parte de ISBN: 978-84-9828-816-2

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Recuperando el garum: una década de estudios multidisciplinares (Recovering garum: a decade of interdisciplinary studies)

2020 | BOOK_CHAPTER

Parte de ISBN: 978-84-9828-816-2

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Identification of Red Grapevine Cultivars (Vitis vinifera L.) Preserved in Ancient Vineyards in Axarquia (Andalusia, Spain)

2020 | JOURNAL_ARTICLE

DOI: 10.3390/plants9111572

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Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

2020 | JOURNAL_ARTICLE

DOI: 10.1002/jsfa.10705

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Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

2020 | JOURNAL_ARTICLE

DOI: 10.3390/foods9080981

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Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

2020 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy10070996

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Preliminary Study of Somatic Variants of Palomino Fino (Vitis vinifera L.) Grown in a Warm Climate Region (Andalusia, Spain)

2020 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy10050654

EID: 2-s2.0-85084306555

Parte de ISBN: 20734395

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Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions

2020 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy10050634

EID: 2-s2.0-85084297023

Parte de ISBN: 20734395

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Identification and Characterization of White Grape Varieties Autochthonous of a Warm Climate Region (Andalusia, Spain)

2020 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy10020205

EID: 2-s2.0-85078991677

Parte de ISBN: 20734395

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Evolution of Volatile Compounds and Sensory Characteristics of Edible Green Seaweed (Ulva rigida) during Storage at Different Temperatures

2019 | JOURNAL_ARTICLE

DOI: 10.1002/jsfa.9808

EID: 2-s2.0-85067405511

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Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines

2019 | JOURNAL_ARTICLE

DOI: doi:10.3390/molecules24091763

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ADEREZO DE VINAGRE DE JEREZ AROMATIZADO CON ALGAS DE ESTERO

2019 | PATENT

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Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (Vitis vinifera L.)

2019 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy9090563

EID: 2-s2.0-85072625401

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Ultrasound-assisted extraction of anthocyanins and total phenolic compounds in Vitis vinifera L. 'Tempranillo' winemaking lees

2019 | JOURNAL_ARTICLE

DOI: 10.5073/vitis.2019.58.special-issue.39-47

EID: 2-s2.0-85080039539

Parte de ISBN: 23674156 00427500

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Use of multiflora bee pollen as a flor velum yeast growth activator in biological aging wines

2019 | JOURNAL_ARTICLE

DOI: 10.3390/molecules24091763

EID: 2-s2.0-85065759720

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Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type

2018 | JOURNAL_ARTICLE

DOI: 10.1371/journal.pone.0208330

EID: 2-s2.0-85058452840

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PROCEDIMIENTO DE APLICACIÓN INTEGRAL DEL CULTIVO SUMERGIDO DE LEVADURAS DE VELO DE FLOR Y LAS LISOZIMAS PARA EL TRATAMIENTO CURATIVO Y CORRECTIVO DE VINOS DE CRIANZA BIOLÓGICA CONTAMINADOS POR BACTERIAS LÁCTICAS Y ACÉTICAS QUE PRESENTAN UNA ALTA ACIDEZ VOLÁTIL

2018 | PATENT

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Effect on white grape must of multiflora bee pollen addition during the alcoholic fermentation process

2018 | JOURNAL_ARTICLE

DOI: 10.3390/molecules23061321

EID: 2-s2.0-85047884041

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Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

2018 | JOURNAL_ARTICLE

DOI: 10.1016/j.foodres.2017.11.013

EID: 2-s2.0-85034573122

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Identification and relationship of the autochthonous ‘romé’ an‘rome tinto’ grapevine cultivars

2018 | JOURNAL_ARTICLE

DOI: 10.5424/sjar/2018164-13142

EID: 2-s2.0-85060239422

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New technological contributions to roman garum elaboration from chemical analysis of archaeological fish remains from the ‘Garum shop’ at Pompeii (I.12.8)

2018 | JOURNAL_ARTICLE

DOI: 10.14201/zephyrus201882149163

EID: 2-s2.0-85067887266

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Use of a submerged yeast culture and lysozyme for the treatment of bacterial contamination during biological aging of sherry wines

2017 | JOURNAL_ARTICLE

DOI: 10.1016/j.foodcont.2016.06.016

EID: 2-s2.0-84976427585

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PROCEDIMIENTO PARA LA PRODUCCIÓN DE ESCAMAS DE SAL MARINA DE MORFOLOGÍA LAMINAR

2015 | PATENT

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MOUSSE DE ALGAS FRESCAS

2014 | PATENT

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Molecular Gastronomy in Spain

2014 | JOURNAL_ARTICLE

DOI: 10.1080/15428052.2014.914813

EID: 2-s2.0-84902991454

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PROCEDIMIENTO PARA LA APLICACIÓN INDUSTRIAL DE LAS LISOZIMAS EN EL PROCESO DE ELABORACIÓN DE VINOS DE CRIANZA BIOLÓGICA

2013 | PATENT

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PROCEDIMIENTO PARA LA YODACIÓN DE SAL MARINA

2012 | PATENT

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Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines

2012 | JOURNAL_ARTICLE

DOI: 10.1016/j.fm.2011.10.010

EID: 2-s2.0-84856043714

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Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics

2011 | JOURNAL_ARTICLE

DOI: 10.1016/j.foodchem.2010.11.045

EID: 2-s2.0-78650676785

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Evolution of resveratrol and piceid contents during the industrial winemaking process of sherry wine

2010 | JOURNAL_ARTICLE

DOI: 10.1021/jf9038666

EID: 2-s2.0-77950636351

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Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines

2010 | JOURNAL_ARTICLE

DOI: 10.1016/j.foodcont.2010.03.013

EID: 2-s2.0-77954624951

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Influence of 'Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties

2008 | JOURNAL_ARTICLE

DOI: 10.1177/1082013208095325

EID: 2-s2.0-66549085120

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Use of Trichoderma enzymatic extracts on vinification of Palomino fino grapes in the sherry region

2006 | JOURNAL_ARTICLE

DOI: 10.1016/j.jfoodeng.2005.03.065

EID: 2-s2.0-33244455446

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Characterization, control and improvement of the cold treatment of Sherry wines

2004 | JOURNAL_ARTICLE

DOI: 10.1016/S0956-7135(03)00022-7

EID: 2-s2.0-0242574274

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Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines

2003 | JOURNAL_ARTICLE

DOI: 10.1016/S0260-8774(02)00421-1

EID: 2-s2.0-0344921465

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Prediction of tartrate stability of sherry wines by a conductimetric system with rapid response

2003 | JOURNAL_ARTICLE

DOI: 10.1016/S0308-8146(02)00511-3

EID: 2-s2.0-0037409162

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Resveratrol content of Palomino fino grapes: Influence of vintage and fungal infection

2003 | JOURNAL_ARTICLE

DOI: 10.1021/jf020774u

EID: 2-s2.0-0037467089

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Chemical and biochemical transformations during the industrial process of sherry vinegar aging

2002 | JOURNAL_ARTICLE

DOI: 10.1021/jf020093z

EID: 2-s2.0-0037125094

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Comparative study of crossflow microfiltration with conventional filtration of sherry wines

2002 | JOURNAL_ARTICLE

DOI: 10.1016/S0260-8774(01)00189-3

EID: 2-s2.0-0036722335

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Industrial development of proton exchange for tartrate stabilization of sherry wines

2002 | JOURNAL_ARTICLE

DOI: 10.1007/s00217-002-0504-3

EID: 2-s2.0-4243948342

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Mathematical models for optimization of industrial tank-washing operations

2002 | JOURNAL_ARTICLE

DOI: 10.1021/ie010162j

EID: 2-s2.0-0037092895

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UN PROCEDIMIENTO PARA REGULAR EL PH FERMENTATIVO DE MOSTOS Y ZUMOS CON PRODUCCIÓN, COMO SUBPRODUCTOS, DE AGENTES MEJORANTES ESPECÍFICOS DE SUELOS AGRÍCOLAS

2001 | PATENT

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Application of ion exchange techniques to industrial process of metal ions removal from wine

2001 | JOURNAL_ARTICLE

DOI: 10.1023/A:1011600207978

EID: 2-s2.0-0035443142

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Application of ion exchange techniques to industrial process of must acidification

2001 | JOURNAL_ARTICLE

DOI: 10.1081/SPM-100102987

EID: 2-s2.0-0035555939

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Factors influencing the oxidation phenomena of sherry wine

2001 | JOURNAL_ARTICLE

EID: 2-s2.0-0034878039

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Use of factor analysis for the characterization and modelling of maturation of Palomino fino grapes in the Jerez region

1997 | JOURNAL_ARTICLE

EID: 2-s2.0-0344015742

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