Ildefonso Caro

Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide

Lourdes Casas, Casimiro Mantell, Miguel Rodríguez et al. · Journal of Food Engineering · 2009 · 164 citations

Food Chemistry, Supercritical Fluid Chromatography, Supercritical Carbon Dioxide +5

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

Ana Roldán, Gonny C. J. van Muiswinkel, Cristina Lasanta et al. · Food Chemistry · 2010 · 123 citations

Mead Elaboration, Botany, Pollen Diagram +2

Alkaline and alkaline peroxide pretreatments at mild temperature to enhance enzymatic hydrolysis of rice hulls and straw

Emir Cabrera, María J. Muñoz, R. H. Martin et al. · Bioresource Technology · 2014 · 120 citations

Chemical Engineering, Biomass Conversion, Engineering +7

Value added products from fermentation of sugars derived from agro-food residues

Ana Belén Díaz, Ana Blandino, Ildefonso Caro · Trends in Food Science & Technology · 2017 · 86 citations

Engineering, Food Fermentation, Agricultural Economics +5

Resveratrol Content of<i>Palomino fino</i>Grapes:  Influence of Vintage and Fungal Infection

Ana Roldán, Víctor Palacios, Ildefonso Caro et al. · Journal of Agricultural and Food Chemistry · 2003 · 80 citations

Engineering, Botany, Plant Pathology +16