Encarnación Fernández Fernández
Encarnación Fernández Fernández
Associate Professor of Food Technology, Universidad de Valladolid (Spain)
Verified email at iaf.uva.es
Title
Cited by
Cited by
Year
Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres
E Fernández-Fernández, ML Vázquez-Odériz, MA Romero-Rodrı́guez
Meat Science 62 (1), 67-71, 2002
572002
Research progress in coating techniques of alginate gel polymer for cell encapsulation
G Simó, E Fernández‐Fernández, J Vila‐Crespo, V Ruipérez, ...
Carbohydrate polymers 170, 1-14, 2017
422017
Characterisation and classification of Spanish Verdejo young white wines by volatile and sensory analysis with chemometric tools
JM Rodríguez‐Nogales, E Fernández‐Fernández, J Vila‐Crespo
Journal of the Science of Food and Agriculture 89 (11), 1927-1935, 2009
372009
Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread
B Oliete, M Gómez, V Pando, E Fernández-Fernández, PA Caballero, ...
Food Science and Technology International 14 (3), 259-269, 2008
252008
Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines
JM Rodríguez‐Nogales, J Vila‐Crespo, E Fernández‐Fernández
Biotechnology Progress 29 (1), 60-65, 2013
242013
Development of a sensory profile for the specific denomination “Galician potato”
M Montouto-Grańa, E Fernández-Fernández, ML Vázquez-Odériz, ...
Food quality and preference 13 (2), 99-106, 2002
242002
Application of pervaporation and nanofiltration membrane processes for the elaboration of full flavored low alcohol white wines
CM Salgado, E Fernández-Fernández, L Palacio, FJ Carmona, ...
Food and bioproducts processing 101, 11-21, 2017
212017
Strategies for the enhancement of malolactic fermentation in the new climate conditions
J Vila-Crespo, JM Rodriguez-Nogales, E Fernández-Fernández, ...
Current research, technology and education topics in applied microbiology …, 2010
202010
Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing
E Fernández-Fernández, MA Romero-Rodrı́guez, ML Vázquez-Odériz
Meat science 58 (1), 99-104, 2001
202001
Sensory characterisation and factors influencing quality of wines made from 18 minor varieties (Vitis vinifera L.)
S García-Muńoz, G Muńoz-Organero, E Fernández-Fernández, F Cabello
Food Quality and Preference 32, 241-252, 2014
192014
Effects of different pre‐freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos)
AC Mondragón‐Portocarrero, B Pena‐Martínez, E Fernández‐Fernández, ...
International journal of food science & technology 41 (9), 1067-1072, 2006
182006
Colour changes during manufacture of Galician chorizo sausage
E Fernández-Fernández, ML Vázquez-Odériz, MA Romero-Rodríguez
Zeitschrift für Lebensmitteluntersuchung und-Forschung A 207 (1), 18-21, 1998
181998
Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine
JM Rodriguez-Nogales, E Fernández-Fernández, J Vila-Crespo
European Food Research and Technology 235 (4), 729-744, 2012
162012
Antioxidant properties of sparkling wines produced with β‐glucanases and commercial yeast preparations
JM Rodriguez‐Nogales, E Fernández‐Fernández, M Gómez, ...
Journal of food science 77 (9), C1005-C1010, 2012
162012
Alcohol reduction in red and white wines by nanofiltration of musts before fermentation
CM Salgado, E Fernández-Fernández, L Palacio, A Hernández, ...
Food and bioproducts processing 96, 285-295, 2015
142015
Ultrasonic monitoring of malolactic fermentation in red wines
D Novoa-Díaz, JM Rodríguez-Nogales, E Fernández-Fernández, ...
Ultrasonics 54 (6), 1575-1580, 2014
142014
Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage
E Fernández‐Fernández, ML Vázquez‐Odériz, MA Romero‐Redríguez
Journal of the Science of Food and Agriculture 82 (3), 273-279, 2002
142002
Highly efficient malolactic fermentation of red wine using encapsulated bacteria in a robust biocomposite of silica-alginate
G Simó, J Vila-Crespo, E Fernández-Fernández, V Ruipérez, ...
Journal of agricultural and food chemistry 65 (25), 5188-5197, 2017
72017
Testing SensoGraph, a geometric approach for fast sensory evaluation
D Orden, E Fernández-Fernández, JM Rodríguez-Nogales, J Vila-Crespo
Food Quality and Preference 72, 1-9, 2019
62019
Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni
G Simó, E Fernández-Fernández, J Vila-Crespo, V Ruipérez, ...
Food chemistry 276, 643-651, 2019
52019
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