ORCID

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

Analysis of Compounds with Oenological Interest in Somatic Variants of Grapevines

2021 | JOURNAL_ARTICLE

DOI: 10.3390/horticulturae8010022

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

2021 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy11030452

Mostrar Detalles

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

2021 | JOURNAL_ARTICLE

DOI: 10.3390/foods10020453

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

2020 | JOURNAL_ARTICLE

DOI: 10.3390/agronomy10070996

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

2015 | PATENT

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MOUSSE DE ALGAS FRESCAS

2014 | PATENT

Mostrar Detalles

Molecular Gastronomy in Spain

2014 | JOURNAL_ARTICLE

DOI: 10.1080/15428052.2014.914813

EID: 2-s2.0-84902991454

Mostrar Detalles

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

2013 | PATENT

Mostrar Detalles

PROCEDIMIENTO PARA LA YODACIÓN DE SAL MARINA

2012 | PATENT

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

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

2003 | JOURNAL_ARTICLE

DOI: 10.1021/jf020774u

EID: 2-s2.0-0037467089

Mostrar Detalles

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

2002 | JOURNAL_ARTICLE

DOI: 10.1021/jf020093z

EID: 2-s2.0-0037125094

Mostrar Detalles

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

Mostrar Detalles

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

Mostrar Detalles

Factors influencing the oxidation phenomena of sherry wine

2001 | JOURNAL_ARTICLE

EID: 2-s2.0-0034878039

Mostrar Detalles

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

Mostrar Detalles

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Información ORCID de PALACIOS MACIAS, VICTOR MANUEL

Biografía

Educación

LICENCIADO EN CIENCIAS QUÍMICAS ESPECIALIDAD FERMENTACIONES INDUSTRIALES Y ENOLOGÍA

Empleo

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

Obras

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

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

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

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

Analysis of Compounds with Oenological Interest in Somatic Variants of Grapevines

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

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

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

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

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

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)

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

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

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

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

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

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

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

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

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

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

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

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

ADEREZO DE VINAGRE DE JEREZ AROMATIZADO CON ALGAS DE ESTERO

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

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

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

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

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

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

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

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

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

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

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

MOUSSE DE ALGAS FRESCAS

Molecular Gastronomy in Spain

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

PROCEDIMIENTO PARA LA YODACIÓN DE SAL MARINA

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

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

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

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

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

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

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

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

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

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

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

Comparative study of crossflow microfiltration with conventional filtration of sherry wines

Industrial development of proton exchange for tartrate stabilization of sherry wines

Mathematical models for optimization of industrial tank-washing operations

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

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

Application of ion exchange techniques to industrial process of must acidification

Factors influencing the oxidation phenomena of sherry wine

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