Juan José Rodríguez‐Bencomo

机构：Universidad Complutense de Madrid · ORCID：0000-0001-9936-2199

发表论文 66 篇 · 总被引 1455 次 · h-index 26

代表论文

• Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio ( Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process (2015 · Journal of Agricultural and Food Chemistry · 被引 93)
• Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices (2020 · Food Chemistry · 被引 40)
• Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux (2016 · Food Chemistry · 被引 33)
• Impact of Bentonite Additions during Vinification on Protein Stability and Volatile Compounds of Albariño Wines (2015 · Journal of Agricultural and Food Chemistry · 被引 33)
• Deoxynivalenol degradation in wheat kernels by exposition to ammonia vapours: A tentative strategy for detoxification (2020 · Food Control · 被引 32)
• Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds (2017 · European Food Research and Technology · 被引 29)