2020 – actualidad

Sigüenza-Andrés, T., Mateo, J., Rodríguez-Nogales, J.M., Gómez, M., Caro, I. (2024). Characterization of a fermented beverage from discarded bread flour using two commercial probiotics starters. Foods, 2024, 13, 951. DOI: 10.3390/foods13060951

Blanco-Huerta, C., Rodríguez-Nogales, J.M., Vila-Crespo, J., Ruipérez, V., Fernández-Fernández, E. (2024). Impact of high hydrostatic pressure and ultrasounds technologies in the autolytic process of Saccharomyces cerevisiae in a model wine system. Food Bioscience, 103614. DOI: 10.1016/j.fbio.2024.103614

Rodríguez-Nogales, J.M., Fernández-Fernández, E., Ruipérez, V., Vila-Crespo, J. (2024). Selective wine aroma enhancement through enzyme hydrolysis of glycosidic precursors. Molecules, 29, 16. DOI: 10.3390/molecules29010016

Guzmán-López, M. H., Ruipérez, V., Marín-Sanz, M., Ojeda-Fernández, I., Ojeda-Fernández, P., Garrote, J. A., Arranz-Sanz, E., Barro, F. (2023). Identification of RNAi hypoallergic bread wheat lines for wheat dependent exercise-induced anaphylaxis patients. Frontiers in Nutrition, 10, 1319888. DOI: 10.3389/fnut.2023.1319888

Moyano-Gracia, R., Vila-Crespo, J., Ruipérez, V., Rodríguez-Nogales, J.M., Fernández-Fernández, E. (2023). Effect of yeast derivatives and β-glucanases on ageing over lees process of Tempranillo red sparkling wine. Fermentation, 9, 1012. DOI: 10.3390/fermentation9121012

López-Enríquez, L., Vila-Crespo, J., Rodríguez-Nogales, J.M., Fernández-Fernández, E., Ruipérez, V. (2023). Modulation of the aromatic profile of Verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae. Fermentation, 9: 977. DOI: 10.3390/fermentation9110977

López-Enríquez, L., Vila-Crespo, J., Rodríguez-Nogales, J.M., Fernández-Fernández, E., Ruipérez, V. (2023). Non-Saccharomyces yeasts from organic vineyards as spontaneous fermentation agents. Foods, 12. DOI: 10.3390/foods12193644

del-Bosque, D., Vila-Crespo, J., Ruipérez, V., Fernández-Fernández, E., Rodríguez-Nogales, J.M. (2023). Entrapment of glucose oxidase and catalase in silica–calcium–alginate hydrogel reduces the release of gluconic acid in must. Gels, 9, 622. DOI: 10.3390/gels9080622

del-Bosque, D., Vila-Crespo, J.; Ruipérez, V., Fernández-Fernández, E., Rodríguez-Nogales, J.M. (2023). Silica-calcium-alginate hydrogels for the co-immobilization of glucose oxidase and catalase to reduce the glucose in grape must. Gels, 9, 320. DOI: 10.3390/gels9040320

Blanco-Huerta, C., Fernández-Fernández, E., Vila-Crespo, J., Ruipérez, V.; Moyano, R., Rodríguez-Nogales, J.M. (2023). Impact of ageing on ultrasound-treated lees on volatile composition and sensory properties of red sparkling base wine. Beverages, 9 (23). DOI: 10.3390/beverages9010023

Orden, D., Fernández-Fernández, E., Tejedor-Romero, M. (2023). Image-based evaluation of beers at an online Pint of Science festival using projective mapping, check-all-that-apply, and acceptability. Journal of Sensory Studies, 38(4), e12834. DOI: 10.1111/joss.12834

Mangas, R., González, M. R., Martín, P., Rodríguez-Nogales J.M. (2023). Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines. LWT – Food Science and Technology, 184, 114975. DOI: 10.1016/j.lwt.2023.114975

Sigüenza-Andrés, T., Gómez, M., Rodríguez-Nogales, J. M.; Caro, I. (2023). Development of a fermented plant-based beverage from discarded bread flour. LWT – Food Science and Technology, 182, 114795. DOI: 10.1016/j.lwt.2023.114795

López-Enríquez, L., Vila-Crespo, J., Rodríguez-Nogales, J. M., Fernández-Fernández, E.,  Ruipérez, V. (2022). Screening and enzymatic evaluation of Saccharomyces cerevisiae populations from spontaneous fermentation of organic Verdejo wines. Foods, 11. DOI:10.3390/foods11213448

Fernández-Fernández, E., Rodríguez-Nogales, J. M., Vila-Crespo, J., Falqué-López, E. (2022). Application of immobilized yeasts for improved production of sparkling wines. Fermentation, 8 (10). DOI:10.3390/fermentation8100559

Ruipérez, V., Fernández-Fernández, E., Vila-Crespo, J., Rodríguez-Nogales, J.M. (2022). Continuous malolactic fermentation of red wine in a reactor using silica-alginate encapsulated Oenococcus oeni. Food and Bioproducts Processing, 134, pp. 202-209. DOI: 10.1016/j.fbp.2022.04.008

Calvo, J.I., Asensio, J., Sainz, D., Zapatero, R., Carracedo, D., Fernández-Fernández, E., Prádanos, P., Palacio, L., Hernández, A. (2022). Membrane dialysis for partial dealcoholization of white wines. Membranes, 12 (5), art. no. 468, DOI: 10.3390/membranes12050468

Sigüenza‐Andrés, T., Pando, V., Gómez, M., Rodríguez‐nogales, J.M. (2022). Optimization of a simultaneous enzymatic hydrolysis to obtain a high‐glucose slurry from bread waste.  Foods, 11 (12), art. no. 1793. DOI: 10.3390/foods11121793

Ruipérez, V., Rodríguez‐Nogales, J.M., Fernández‐Fernández, E., Vila‐Crespo, J. (2022). Impact of β-glucanases and yeast derivatives on chemical and sensory composition of long-aged sparkling wines. Journal of Food Composition and Analysis, 107, art. no. 104385. DOI: 10.1016/j.jfca.2022.104385

Sánchez, R., Rodríguez-Nogales, J.M., Fernández-Fernández, E., González, M.R., Medina-Trujillo, L., Martín, P. (2022). Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis. Food Chemistry, 369, art. no. 130850. DOI: 10.1016/j.foodchem.2021.130850

Orden, D., Fernández-Fernández, E., Tejedor-Romero, M., Martínez-Moraian, A. (2021). Geometric and statistical techniques for projective mapping of chocolate chip cookies with a large number of consumers. Food Quality and Preference, 87, art. no. 104068. DOI: 10.1016/j.foodqual.2020.104068

Sánchez, R., González, M.R., Fernández-Fernández, E., Rodríguez-Nogales, J.M., Martín, P.(2020). Relationships between chlorophyll content of vine leaves, predawn leaf water potential at veraison, and chemical and sensory attributes of wine. Journal of the Science of Food and Agriculture, 100 (14), pp. 5251-5259. DOI: 10.1002/jsfa.10575

Vilanova, M., Fernández-Fernández, E., Yuste, J. (2020). Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes.Journal of the Science of Food and Agriculture, 100 (4), pp. 1515-1523. DOI: 10.1002/jsfa.10159

Rodríguez-Nogales, J.M., Simó, G., Pérez-Magariño, S., Cano-Mozo, E., Fernández-Fernández, E., Ruipérez, V., Vila-Crespo, J. (2020). Evaluating the influence of simultaneous inoculation of SiO₂-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition. Food Chemistry, 327, art. no. 126920. DOI: 10.1016/j.foodchem.2020.126920

Sánchez, R., García, M.R.G., Vilanova, M., Rodríguez-Nogales, J.M., Martín, P. (2020). Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status. Scientia Agricola, 78 (2), art. no. e20190112. DOI: 10.1590/1678-992x-2019-0112

2010 – 2019

Simó, G., Fernández-Fernández, E., Vila-Crespo, J., Ruipérez, V., Rodríguez-Nogales, J.M.(2019). Malolactic fermentation induced by silica-alginate encapsulated Oenococcus oeni with different inoculation regimes. Australian Journal of Grape and Wine Research, 25 (2), pp. 165-172. DOI: 10.1111/ajgw.12377

Simó, G., Fernández-Fernández, E., Vila-Crespo, J., Ruipérez, V., Rodríguez-Nogales, J.M.(2019). Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni. Food Chemistry, 276, pp. 643-651. DOI: 10.1016/j.foodchem.2018.10.025

Orden, D., Fernández-Fernández, E., Rodríguez-Nogales, J.M., Vila-Crespo, J. (2019). Testing SensoGraph, a geometric approach for fast sensory evaluation. Food Quality and Preference, 72, pp. 1-9. DOI: 10.1016/j.foodqual.2018.09.005

Vilanova, M., Rodríguez-Nogales, J.M., Vila-Crespo, J., Yuste, J. (2019). Influence of water regime on yield components, must composition and wine volatile compounds of Vitis vinifera cv. Verdejo. Australian Journal of Grape and Wine Research, 25 (1), pp. 83-91. DOI: 10.1111/ajgw.12370

Broersen, K., Ruipérez, V., Davletov, B. (2018). Structural and aggregation properties of Alpha-Synuclein linked to phospholipase A₂ action. Protein and Peptide Letters, 25 (4), pp. 368-378. DOI: 10.2174/0929866525666180326120052

Escudero-Hernández, C., Martínez-Abad, B., Ruipérez, V., Garrote, J.A., Arranz, E. (2017). New IL-15 receptor-α splicing variants identified in intestinal epithelial Caco-2 cells. Innate Immunity, 23 (1), pp. 44-53. DOI: 10.1177/1753425916674263

Simó, G., Fernández-Fernández, E., Vila-Crespo, J., Ruipérez, V., Rodríguez-Nogales, J.M.(2017). Silica–alginate-encapsulated bacteria to enhance malolactic fermentation performance in a stressful environment. Australian Journal of Grape and Wine Research, 23 (3), pp. 342-349. DOI: 10.1111/ajgw.12302

Salgado, C.M., Fernández-Fernández, E., Palacio, L., Carmona, F.J., Hernández, A., Prádanos, P. (2017). Application of pervaporation and nanofiltration membrane processes for the elaboration of full flavored low alcohol white wines. Food and Bioproducts Processing, 101, pp. 11-21. DOI: 10.1016/j.fbp.2016.10.001

Simó, G., Fernández‐Fernández, E., Vila‐Crespo, J., Ruipérez, V., Rodríguez‐Nogales, J.M.(2017). Research progress in coating techniques of alginate gel polymer for cell encapsulation.  Carbohydrate Polymers, 170, pp. 1-14. DOI: 10.1016/j.carbpol.2017.04.013

Simó, G., Vila-Crespo, J., Fernández-Fernández, E., Ruipérez, V., Rodríguez-Nogales, J.M.(2017). Highly Efficient malolactic fermentation of red wine using encapsulated bacteria in a robust biocomposite of silica-alginate.  Journal of Agricultural and Food Chemistry, 65 (25), pp. 5188-5197. DOI: 10.1021/acs.jafc.7b01210

Rodríguez-Nogales, J.M., Fernández-Fernández, E., Vila-Crespo, J. (2017). Enzymes in winemaking.  Microbial Enzyme Technology in Food Applications, pp. 315-332. DOI: 10.1201/9781315368405

Salgado, C.M., Fernández-Fernández, E., Palacio, L., Hernández, A., Prádanos, P. (2015). Alcohol reduction in red and white wines by nanofiltration of musts before fermentation.  Food and Bioproducts Processing, 96, pp. 285-295.  DOI: 10.1016/j.fbp.2015.09.005

Blanco, C.A., Nimubona, D., Fernández-Fernández, E., Álvarez, I. (2015). Sensory characterization of commercial lager beers and their correlations with Iso-α-Acid concentrations.  Journal of Food and Nutrition Research, 3 (1), pp. 1 – 8. DOI: 10.12691/jfnr-3-1-1

Novoa-Díaz, D., Rodríguez-Nogales, J.M., Fernández-Fernández, E., Vila-Crespo, J., García-Álvarez, J., Amer, M.A., Chávez, J.A., Turó, A., García-Hernández, M.J., Salazar, J. 2014). Ultrasonic monitoring of malolactic fermentation in red wines. (Ultrasonics, 54 (6), pp. 1575-1580. DOI: 10.1016/j.ultras.2014.04.004

García-Muñoz, S., Muñoz-Organero, G., Fernández-Fernández, E., Cabello, F. (2014). Sensory characterisation and factors influencing quality of wines made from 18 minor varieties (Vitis vinifera L.).  Food Quality and Preference, 32 (PA), pp. 241-252. DOI: 10.1016/j.foodqual.2013.09.005

Rodríguez-Nogales, J.M., Vila-Crespo, J., Fernández-Fernández, E. (2013). Analysis of grape proteins from wines by perfusion reversed-phase high-performance liquid chromatography. Food Analytical Methods, 6 (4), pp. 1234-1243. DOI: 10.1007/s12161-012-9532-1

Rodríguez-Nogales, J.M., Vila-Crespo, J., Fernández-Fernández, E. (2013). Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines.  Biotechnology Progress, 29 (1), pp. 60-65. DOI: 10.1002/btpr.1651

Rodríguez-Nogales, J.M., Fernández-Fernández, E., Vila-Crespo, J. (2012). Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine.  European Food Research and Technology, 235 (4), pp. 729-744. DOI: 10.1007/s00217-012-1801-0

Rodríguez-Nogales, J.M., Fernández-Fernández, E., Gómez, M., Vila-Crespo, J. (2012). Antioxidant properties of sparkling wines produced with β-glucanases and commercial yeast preparations. Journal of Food Science, 77 (9), pp. C1005-C1010. DOI: 10.1111/j.1750-3841.2012.02857.x

Rodríguez-Nogales, J.M., Vila-Crespo, J., Gómez, M. (2011). Development of a rapid method for the determination of the antioxidant capacity in cereal and legume milling products using the radical cation DMPD+. Food Chemistry, 129 (4), pp. 1800-1805. DOI: 10.1016/j.foodchem.2011.05.105

Astudillo, A.M., Pérez-Chacón, G., Balgoma, D., Gil-De-Gómez, L., Ruipérez, V., Guijas, C., Balboa, M.A., Balsinde, J. (2011). Influence of cellular arachidonic acid levels on phospholipid remodeling and CoA-independent transacylase activity in human monocytes and U937 cells. Biochimica et Biophysica Acta – Molecular and Cell Biology of Lipids, 1811 (2), pp. 97-103. DOI: 10.1016/j.bbalip.2010.11.009

Revilla, I., Rodríguez-Nogales, J.M., Vivar-Quintana, A.M. (2011). Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds. Journal of Dairy Research, 78 (3), pp. 279-286. DOI: 10.1017/S0022029911000458

Rodríguez-Nogales, J.M., Cifuentes, A., Garcia, M.C., Marina, M.L. (2010). Improved methodology for the characterisation of transgenic Bt-11 maize cultivars using RP-HPLC profiles of albumin, globulin, prolamin, and glutelin protein fractions and chemometric analysis.  Food Chemistry, 120 (4), pp. 1229-1237. DOI: 10.1016/j.foodchem.2009.11.069

Ruipérez, V., Darios, F., Davletov, B. (2010). Alpha-synuclein, lipids and Parkinson’s disease.  Progress in Lipid Research, 49 (4), pp. 420-428. DOI: 10.1016/j.plipres.2010.05.004

Darios, F., Ruipérez, V., López, I., Villanueva, J., Gutierrez, L.M., Davletov, B. (2010). α-Synuclein sequesters arachidonic acid to modulate SNARE-mediated exocytosis.  EMBO Reports, 11 (7), pp. 528-533. DOI: 10.1038/embor.2010.66

Pérez-Chacón, G., Astudillo, A.M., Ruipérez, V., Balboa, M.A., Balsinde, J. (2010). Signaling role for lysophosphatidylcholine acyltransferase 3 in receptor-regulated arachidonic acid reacylation reactions in human monocytes. Journal of Immunology, 184 (2), pp. 1071-1078. DOI: 10.4049/jimmunol.0902257

2000 – 2009

Rodríguez-Nogales, J.M., Fernández-Fernández, E., Vila-Crespo, J. (2009). Characterisation and classification of Spanish Verdejo young white wines by volatile and sensory analysis with chemometric tools. Journal of the Science of Food and Agriculture, 89 (11), pp. 1927-1935. DOI: 10.1002/jsfa.3674

Ruipérez, V., Astudillo, A.M., Balboa, M.A., Balsinde, J. (2009). Coordinate regulation of TLR-mediated arachidonic acid mobilization in macrophages by group IVA and Group V phospholipase A₂s. Journal of Immunology, 182 (6), pp. 3877-3883. DOI: 10.4049/jimmunol.0804003

Revilla, I., Rodríguez-Nogales, J.M., Vivar-Quintana, A.M. (2009). Effect of somatic cell counts on ewes’ milk protein profile and cheese-making properties in different sheep breeds reared in Spain. Journal of Dairy Research, 76 (2), pp. 210-215. DOI: 10.1017/S0022029909004002

Rodríguez-Nogales, J.M., Alamo, M.D., García, M.C., Cifuentes, A., Marina, M.L. (2009). Ultrarapid quantitation of maize proteins by perfusion and monolithic reversed-phase high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 57 (8), pp. 3014-3021. DOI: 10.1021/jf803651q

Rodríguez-Nogales, J.M., Cifuentes, A., García, M.C., Marina, M.L. (2008). Estimation of the percentage of transgenic Bt maize in maize flour mixtures using perfusion and monolithic reversed-phase high-performance liquid chromatography and chemometric tools.  Food Chemistry, 111 (2), pp. 483-489. DOI: 10.1016/j.foodchem.2008.03.079

Oliete, B., Gómez, M., Pando, V., Fernández-Fernández, E., Caballero, P.A., Ronda, F. (2008). Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread.  Food Science and Technology International, 14 (3), pp. 259-269. DOI: 10.1177/1082013208095691

Ronda, F., Rodríguez-Nogales, J.M., Sancho, D., Oliete, B., Gómez, M. (2008). Multivariate optimisation of a capillary electrophoretic method for the separation of glutenins. Application to quantitative analysis of the endosperm storage proteins in wheat.  Food Chemistry, 108 (1), pp. 287-296. DOI: 10.1016/j.foodchem.2007.10.016

Gómez, M., Oliete, B., Rosell, C.M., Pando, V., Fernández, E. (2008). Studies on cake quality made of wheat-chickpea flour blends.  LWT, 41 (9), pp. 1701-1709. DOI: 10.1016/j.lwt.2007.11.024

Rodriguez-Nogales, J.M., Ortega, N., Perez-Mateos, M., Busto, M.D. (2008).Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification. Food Chemistry, 107 (1), pp. 112-119. DOI: 10.1016/j.foodchem.2007.07.057

Rodríguez-Nogales, J.M., Cifuentes, A., García, M.C., Marina, M.L. (2007). Characterization of protein fractions from Bt-transgenic and non-transgenic maize varieties using perfusion and monolithic RP-HPLC. Maize differentiation by multivariate analysis. Journal of Agricultural and Food Chemistry, 55 (10), pp. 3835-3842. DOI: 10.1021/jf063579e

Revilla, I., Rodríguez-Nogales, J.M., Vivar-Quintana, A.M. (2007). Proteolysis and texture of hard ewes’ milk cheese during ripening as affected by somatic cell counts. Journal of Dairy Research, 74 (2), pp. 127-136. DOI: 10.1017/S0022029906002342

Rodriguez-Nogales, J.M., Vázquez, F. (2007). Application of electrophoretic and chemometric analysis to predict the bovine, ovine and caprine milk percentages in Panela cheese, an unripened cheese.  Food Control, 18 (5), pp. 580-586. DOI: 10.1016/j.foodcont.2006.02.003

Rodríguez-Nogales, J.M., Vivar-Quintana, A.M., Revilla, I. (2007). Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes’ milk: A chemometric study.  Journal of Dairy Science, 90 (7), pp. 3187-3196. DOI: 10.3168/jds.2006-589

Rodríguez-Nogales, J.M., Ortega, N., Perez-Mateos, M., Busto, M.D. (2007). Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088.  Food Chemistry, 101 (2), pp. 634-642. DOI: 10.1016/j.foodchem.2006.01.055

Ruipérez, V., Casas, J., Balboa, M.A., Balsinde, J. (2007). Group V phospholipase A₂-derived lysophosphatidylcholine mediates cyclooxygenase-2 induction in lipopolysaccharide-stimulated macrophages. Journal of Immunology, 179 (1), pp. 631-638. DOI: 10.4049/jimmunol.179.1.631

Rodríguez-Nogales, J.M., Garcia, M.C., Marina, M.L. (2006). Analysis of European and North American maize inbred and hybrid lines by monolithic and perfusion reversed-phase high-performance chromatography and multivariate analysis. Journal of Agricultural and Food Chemistry, 54 (23), pp. 8702-8709. DOI: 10.1021/jf061755d

Rodríguez-Nogales, J.M. (2006). Approach to the quantification of milk mixtures by partial least-squares, principal component and multiple linear regression techniques. Food Chemistry, 98 (4), pp. 782-789. DOI: 10.1016/j.foodchem.2005.07.037

Rodríguez-Nogales, J.M., López, A.D. (2006). A novel approach to develop β-galactosidase entrapped in liposomes in order to prevent an immediate hydrolysis of lactose in milk.  International Dairy Journal, 16 (4), pp. 354-360. DOI: 10.1016/j.idairyj.2005.05.007

Rodríguez-Nogales, J.M., Garcia, M.C., Marina, M.L. (2006).Monolithic supports for the characterization of commercial maize products based on their chromatographic profile. Application of experimental design and classification techniques. Journal of Agricultural and Food Chemistry, 54 (4), pp. 1173-1179. DOI: 10.1021/jf052349h

Rodríguez-Nogales, J.M., Garcia, M.C., Marina, M.L. (2006). Development of a perfusion reversed-phase high performance liquid chromatography method for the characterisation of maize products using multivariate analysis.  Journal of Chromatography A, 1104 (1-2), pp. 91-99. DOI: 10.1016/j.chroma.2005.11.066

Rodríguez-Nogales, J.M., Garcia, M.C., Marina, M.L. (2006). High-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteins.  Journal of Separation Science, 29 (2), pp. 197-210. DOI: 10.1002/jssc.200500308

Rodríguez-Nogales, J.M. (2006). Effect of preheat treatment on the transglutaminase-catalyzed cross-linking of goat milk proteins. Process Biochemistry, 41 (2), pp. 430-437. DOI: 10.1016/j.procbio.2005.07.009

Rodríguez-Nogales, J.M. (2006). Enhancement of transglutaminase-induced protein cross-linking by preheat treatment of cows’ milk: A statistical approach.  International Dairy Journal, 16 (1), pp. 26-32. DOI: 10.1016/j.idairyj.2005.01.003

Mondragón-Portocarrero, A., Pena-Martínez, B., Fernández-Fernández, E., Romero-Rodríguez, M.A., Vázquez-Odériz, M.L. (2006). Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos).  International Journal of Food Science and Technology, 41 (9), pp. 1067-1072. DOI: 10.1111/j.1365-2621.2006.01180.x

Fernández-Fernández, E., Romero-Rodríguez, M.A., Vázquez-Odériz, M.L. (2005). Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing.  Meat Science, 70 (2), pp. 223-228. DOI: 10.1016/j.meatsci.2005.01.011

Rodríguez-Nogales, J.M. (2005). Enzymatic cross-linking of ewe’s milk proteins by transglutaminase.  European Food Research and Technology, 221 (5), pp. 692-699. DOI: 10.1007/s00217-005-0041-y

Revilla, I., Vivar-Quintana, A.M., Rodríguez-Nogales, J.M. (2005). Evaluation of the effect of somatic cell counts on casein proteolysis in ovine milk cheese by means of capillary electrophoresis.  Journal of Capillary Electrophoresis and Microchip Technology, 9 (3-4), pp. 45-52.

Rodríguez-Nogales, J.M., Revilla, I., Vivar-Quintana, A.M. (2005).Experimental design applied for the simultaneous analysis of whey proteins and caseins of binary and ternary milk mixtures by capillary electrophoresis. Journal of Capillary Electrophoresis and Microchip Technology, 9 (3-4), pp. 39-44.

Rodríguez-Nogales, J.M., Delgadillo, A. (2005). Stability and catalytic kinetics of microencapsulated β-galactosidase in liposomes prepared by the dehydration-rehydration method. Journal of Molecular Catalysis B: Enzymatic, 33 (1-2), pp. 15-21. DOI: 10.1016/j.molcatb.2005.01.003

Rodríguez-Nogales, J.M., Roura, E., Contreras, E. (2005). Biosynthesis of ethyl butyrate using immobilized lipase: A statistical approach. Process Biochemistry, 40 (1), pp. 63-68. DOI: 10.1016/j.procbio.2003.11.049

Rodríguez-Nogales, J.M., Ortega, N., Perez-Mateos, M., Busto, M.D. (2005). Operational stability and kinetic study of a membrane reactor with pectinases from Aspergillus niger. Journal of Food Science, 70 (2), pp. E104-E108. DOI: 10.1111/j.1365-2621.2005.tb07081.x

Rodríguez-Nogales, J.M., Pérez-Mateos, M., Busto, M.D. (2004). Application of experimental design to the formulation of glucose oxidase encapsulation by liposomes. Journal of Chemical Technology and Biotechnology, 79 (7), pp. 700-705. DOI: 10.1002/jctb.1036

Ortega, N., De Diego, S., Rodríguez-Nogales, J.M., Perez-Mateos, M., Busto, M.D. (2004). Kinetic behaviour and thermal inactivation of pectinlyase used in food processing.  International Journal of Food Science and Technology, 39 (6), pp. 631-639. DOI: 10.1111/j.1365-2621.2004.00822.x

Rodríguez-Nogales, J.M. (2004). Kinetic behaviour and stability of glucose oxidase entrapped in liposomes. Journal of Chemical Technology and Biotechnology, 79 (1), pp. 72-78. DOI: 10.1002/jctb.944

Fernández-Fernández, E., Vázquez Odériz, M.L., Romero-Rodríguez, M.A. (2002). Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres. Meat Science, 62 (1), pp. 67-71. DOI: 10.1016/S0309-1740(01)00229-7

Fernández-Fernández, E., Vázquez-Odériz, M.L., Romero-Redríguez, M.A. (2002). Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage. Journal of the Science of Food and Agriculture, 82 (3), pp. 273-279. DOI: 10.1002/jsfa.1023

Lombardero-Fernández, M., Fernández-Fernández, E., Montouto-Graña, M., Romero-Rodríguez, M.A., Vázquez-Odériz, M.L. (2002). Surimi-derived elver substitutes: Microscopic appearance and physicochemical and sensory properties. Journal of Food Science, 67 (1), pp. 351-355. DOI: 10.1111/j.1365-2621.2002.tb11409.x

Montouto-Graña, M., Fernández-Fernández, E., Vázquez-Odériz, M.L., Romero-Rodríguez, M.A. (2002). Development of a sensory profile for the specific denomination “Galician potato”. Food Quality and Preference, 13 (2), pp. 99-106. DOI: 10.1016/S0950-3293(01)00066-0

Fernández-Fernández, E., Romero-Rodríguez, M.A., Vázquez-Odériz, M.L. (2001). Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing. Meat Science, 58 (1), pp. 99-104. DOI: 10.1016/S0309-1740(00)00140-6

1990 – 1999

Fernández-Fernández, E., Vázquez-Odériz, M.L., Romero-Rodríguez, M.A., Garrido, J. (1999). Microbiological analysis and sensory evaluation of a barbacue sauce. Deutsche Lebensmittel-Rundschau, 95 (4), pp. 144 – 146.

Fernández-Fernández, E., González-Dorrego, M.D., Vázquez-Odériz, M.L., Romero-Rodríguez, M.A. (1998). Sensory and physicochemical changes occurring during storage of Galician chorizo in oil. European Food Research and Technology, 206 (5), pp. 308-310. DOI: 10.1007/s002170050264

Fernández-Fernández, E., Vázquez-Odériz, M.L., Romero-Rodríguez, M.A. (1998). Colour changes during manufacture of Galician chorizo sausage. European Food Research and Technology, 207 (1), pp. 18-21. DOI: 10.1007/s002170050288

Fernández-Fernández, E., Rozas-Barrrero, J., Romero-Rodríguez, M.A., Vázquez-Odériz, M.L.(1997). Changes in the physicochemical properties and organoleptic quality of Galician chorizos during curing and after vacuum-packaging. Food Chemistry, 60 (4), pp. 555 – 558. DOI: https://doi.org/10.1016/S0308-8146(97)00030-7