El grupo de investigación en Enología y Productos Naturales de la UCLM ha desarrollado diversas investigaciones que han permitido publicar numerosos artículos científicos y capítulos de libro en revistas internacionales y libros de alto impacto, además del desarrollo de tesis doctorales que abordan temas innovadores y de gran relevancia en el sector vitivinícola y agroalimentario.

ARTÍCULOS CIENTÍFICOS

2025

  • Shimizu-Marin, V. D., Nishiyama-Hortense, Y. P., Metzker, G., Pérez-Navarro, J., Gomez-Alonso, S., & Lago-Vanzela, E. S. (2025). Effect of storage conditions on phenolic compounds of raisins produced without and with pre-treatment of grapes with extra virgin olive oil. Journal of Food Composition and Analysis, 107297.
  • Alises, M. O., Sánchez-Palomo, E., & Viñas, M. G. (2025). Impact of colored plastic mulch on grape quality of Vitis vinifera L. c.v. Muscat grown in La Mancha region. Food Bioscience, 106098.
  • Leyva-Jiménez, F. J., Abellán-Dieguez, C., Oliver-Simancas, R., Rodríguez-García, A. M., & Alañón, M. E. (2025). Structure properties of gallic acid-enhanced alginate hydrogels for sustainable food packaging as plastic replacement. Food Frontiers, 6, 2394-2407.

2024

  • Leyva-Jiménez, F. J., Abellán-Dieguez, C., Oliver-Simancas, R., Rodríguez-García, A. M., & Alañón, M. E. (2024). Sustainable materials for novel food packaging based on alginate, methylcellulose and glycerol films functionalized with gallic acid. Future Foods, 10, 100464.
  • Cannas, M., Conte, P., Urgeghe, P. P., Piga, A., Alañón, M. E., & Del Caro, A. (2024). Artichoke by-products: Promising ingredients for breadstick fortification. LWT, 202, 116307.
  • Oliver‐Simancas, R., Labrador‐Fernández, L., Abellán‐Diéguez, C., García‐Villegas, A., Del Caro, A., Leyva‐Jimenez, F. J., & Alañón, M. E. (2024). Valorization applications of pineapple and papaya byproducts in food industry. Comprehensive Reviews in Food Science and Food Safety, 23(3), e13359.
  • García-Villegas, A., Fernández-Ochoa, A., Alañón, M.E., Rojas-García, A., Arráez-Román, D., Cádiz-Gurrea, M.L., Segura-Carretero, A. (2024). Bioactive compounds and potential health benefits through cosmetic applications of cherry stem extract. International Journal of Molecular Sciences, 25(7) 3723.
  • Osorio Alises, M., Sánchez Palomo, E., & González-Viñas, M. Á. (2024). Alternatives to Traditional Aging of Bobal Red Wines from Semi-Arid Climate: Influence on Phenolic Composition and Related Properties. Beverages, 10(3), 89.
  • Alises, M. O., Sánchez-Palomo, E., & Viñas, M. G. (2024). Aroma enhancement of dealcoholized wines using enzyme treatment and glycosidic aroma precursors. LWT, 210, 116824.
  • Alises, M. O., Sánchez-Palomo, E., Izquierdo-Cañas, P. M., & González-Viñas, M. A. (2024). Four new wines from La Mancha region: Chemical characterization of oenological parameters, phenolic composition and volatile compounds. Food Bioscience, 62, 105341.
  • Alises, M. O., Sánchez-Palomo, E., & Viñas, M. G. (2024). Effects of winemaking techniques on the volatile compounds of Chelva wines. Food Bioscience, 59, 104121.
  • da Costa, K. C. M., Oliveira, L. d. S., Silva, J. C., Santana, T. S., de Freitas, R. A., Bressan, A. F. M., Gómez-Alonso, S., Pérez-Navarro, J., Pertuzatti, P. B., & Giachini, F. R. (2024). Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Vitis vinifera) Pomace: The Role of Phenolic Compounds. Nutrients, 16(14), 2312.
  • Favre, G., Gómez-Alonso, S., Pérez-Navarro, J., García-Romero, E., Mena-Morales, A., Piccardo, D., & González-Neves, G. (2024). Seed and skin-derived flavanols in red wine: A study of Syrah, Marselan, and Tannat cultivars. European Food Research and Technology, 250(3), 845-857.
  • Berríos, D., Nahuelcura, J., González, F., Peña, F., Cornejo, P., Pérez-Navarro, J., Gómez-Alonso, S., & Ruiz, A. (2024). The biosynthesis, accumulation of phenolic compounds and antioxidant response in Lactuca sativa L. plants inoculated with a biofertilizer based on soil yeast and iron nanoparticles. Plants, 13(3), 388.
  • Bustamante, M., Giménez, P., Just-Borràs, A., Solé-Clua, I., Gombau, J., Heras, J. M., Sieczkowski, N., Gil, M., Pérez-Navarro, J., Gómez-Alonso, S., Canals, J. M., & Zamora, F. (2024). Use of glutathione, pure or as a specific inactivated yeast, as an alternative to sulphur dioxide for protecting white grape must from browning. Foods, 13(2), 310.

2023

  • Osorio Alises, M., Sánchez-Palomo, E., & González-Viñas, M. A. (2023). Influence of different alcohol reduction technologies on the volatile composition of La Mancha tempranillo rosé wines. Beverages, 9(3), 63.
  • Mancebo-Campos, V., Salvador, M. D., & Fregapane, G. (2023). EFSA Health Claims-Based Virgin Olive Oil Shelf-Life. Antioxidants, 12(8), 1563.
  • García, R. M., Martínez-Lapuente, L., Guadalupe, Z., Ayestarán, B., Marchante, L., Díaz-Maroto, M. C., Pérez Porras, P., Bautista Ortín, A. B., Gómez-Plaza, E., & Pérez-Coello, M. S. (2023). Ultrasound and microwave techniques for assisting ageing on lees of red wines. Food Chemistry, 426, 136660.
  • Labrador Fernández, L., Pérez‐Porras, P., Díaz‐Maroto, M. C., Gómez‐Plaza, E., Pérez‐Coello, M. S., & Bautista‐Ortín, A. B. (2023). The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines. Journal of the Science of Food and Agriculture, 103(13), 6616-6624.
  • Díaz-Maroto, M. C., Alarcón, M., Díaz-Maroto, I. J., Pérez-Coello, M. S., & Soriano, A. (2023). Rapid and non-invasive estimation of total polyphenol content and antioxidant activity of natural corks by NIR spectroscopy and multivariate analysis. Food Packaging and Shelf Life, 38, 101099.
  • Fernández‐Pacheco, P., Ramos Monge, I. M., Poveda, J. M., Díaz‐Maroto, M. C., & Arévalo‐Villena, M. (2023). Use of probiotic yeasts with biocontrol activity for fermentation of ewe’s milk. Journal of the Science of Food and Agriculture, 103(8), 4107-4118.
  • Labrador Fernández, L., Díaz‐Maroto, M. C., Pérez Porras, P., Bautista‐Ortín, A. B., Alañón, M. E., Gómez‐Plaza, E., & Pérez‐Coello, M. S. (2023). Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines. Journal of the Science of Food and Agriculture, 103(7), 3613-3620.
  • Díaz-Maroto, M. C., Alarcón, M., Loarce, L., Díaz-Maroto, I. J., & Pérez-Coello, M. S. (2023). Headspace Solid-Phase Microextraction: A Useful and Quick Tool for the Traceability and Quality Assessment of Wine Cork Stoppers. Applied Sciences, 13(9), 5451.
  • García-Villegas, A., Fernández-Ochoa, Á., Rojas-García, A., Alañón, M. E., Arráez-Román, D., Cádiz-Gurrea, M. D. L. L., & Segura-Carretero, A. (2023). The potential of Mangifera indica L. peel extract to be revalued in cosmetic applications. Antioxidants, 12(10), 1892.
  • Castangia, I., Fulgheri, F., Leyva-Jimenez, F. J., Alañón, M. E., Cádiz-Gurrea, M. d. l. L., Marongiu, F., Meloni, M. C., Aroffu, M., Perra, M., Allaw, M., Abi Rached, R., Oliver-Simancas, R., Escribano Ferrer, E., Asunis, F., Manca, M. L., & Manconi, M. (2023). From Grape By-Products to Enriched Yogurt Containing Pomace Extract Loaded in Nanotechnological Nutriosomes Tailored for Promoting Gastro-Intestinal Wellness. Antioxidants, 12(6), 1285.
  • Leyva-Jiménez, F. J., Oliver-Simancas, R., Castangia, I., Rodríguez-García, A. M., & Alañón, M. E. (2023). Comprehensive review of natural based hydrogels as an upcoming trend for food packing. Food Hydrocolloids, 135, 108124.
  • de Oliveira, C. B., Queiroz, B. B. T., Delalibera, P., Navarro, J. P., Gómez-Alonso, S., & Pertuzatti, P. B. (2023). Application of response surface methodology in the characterization and sensorial analysis of Anacardium humile liqueur. Food Chemistry Advances, 3, 100533.
  • Muñoz-García, R., Díaz-Maroto, M. C., Villena, M. A., Pérez-Coello, M. S., & Alañón, M. E. (2023). Ultrasound and microwave techniques as physical methods to accelerate oak wood aged aroma in red wines. LWT, 179, 114597.
  • Nishiyama-Hortense, Y. P., Olivati, C., Pérez-Navarro, J., Souza, R. T., Janzantti, N. S., Da-Silva, R., Hermosín-Gutiérrez, I., Gómez-Alonso, S., & Lago-Vanzela, E. S. (2023). Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A× BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients. Foods, 12(13), 2608.
  • Dadalto, C. T. D. R., Hermosín-Gutiérrez, I., Pérez-Navarro, J., Ojeda-Amador, R. M., Gómez-Alonso, S., Stringheta, P. C., Paula D.A., Pinto M.R.M.R., & Ramos, A. M. (2022). Phenolic composition of jussara (Euterpe edulis Martius) from Minas Gerais and Espírito Santo, Brazil, determined by high performance liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS). Ciência Rural, 53(7), e20210900.

2022

  • Díaz-Maroto, M. C., López-Viñas, M., Loarce, L., del Álamo Sanza, M., Nevares, I., Alañón, M. E., & Pérez-Coello, M. S. (2022). Quality control of natural cork stoppers by image analysis and oxygen transmission rate. Holzforschung, 76(9), 863-873.
  • Pérez-Porras, P., Gómez-Plaza, E., Muñoz García, R., Díaz-Maroto, M. C., Moreno-Olivares, J. D., & Bautista-Ortín, A. B. (2022). Prefermentative grape microwave treatment as a tool for increasing red wine phenolic content and reduce maceration time. Applied Sciences, 12(16), 8164.
  • Santos, J. P., Sayago, I., Sanjurjo, J. L., Perez-Coello, M. S., & Díaz-Maroto, M. C. (2022). Rapid and non-destructive analysis of corky off-flavors in natural cork stoppers by a wireless and portable electronic nose. Sensors, 22(13), 4687.
  • Muñoz García, R., Oliver-Simancas, R., Arévalo Villena, M., Martínez-Lapuente, L., Ayestarán, B., Marchante-Cuevas, L., … & Pérez-Coello, M. S. (2022). Use of microwave maceration in red winemaking: Effect on fermentation and chemical composition of red wines. Molecules, 27(9), 3018.
  • Mancebo-Campos, V., Salvador, M. D., & Fregapane, G. (2022). Modelling virgin olive oil potential shelf-life from antioxidants and lipid oxidation progress. Antioxidants, 11(3), 539.
  • Delgado, J. A., Sánchez-Palomo, E., Alises, M. O., & Viñas, M. G. (2022). Chemical and sensory aroma typicity of La Mancha Petit Verdot wines. Lwt, 162, 113418.
  • Delgado, J. A., Osorio Alises, M., Alonso-Villegas, R., Sánchez-Palomo, E., & González-Viñas, M. A. (2022). Effects of the irrigation of Chelva grapevines on the aroma composition of wine. Beverages, 8(3), 38.
  • Leyva-Jiménez, F.-J., Fernández-Ochoa, Á., Cádiz-Gurrea, M. d. l. L., Lozano-Sánchez, J., Oliver-Simancas, R., Alañón, M. E., Castangia, I., Segura-Carretero, A., & Arráez-Román, D. (2022). Application of response surface methodologies to optimize high-added value products developments: Cosmetic formulations as an example. Antioxidants, 11(8), 1552.
  • Alañón, M. E., Cádiz-Gurrea, M. L., Oliver-Simancas, R., Leyva-Jiménez, F. J., Arráez-Román, D., & Segura-Carretero, A. (2022). Quality Assurance of commercial guacamoles preserved by high pressure processing versus conventional thermal processing. Food Control, 135, 108791.
  • Jordi, G., Cabanillas, P., Mena, A., Pérez-Navarro, J., Ramos, J., Torner, A., Fort, F., Gómez-Alonso, S., García-Romero, E., Canals, Zamora, F. (2022). Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels. Oeno One, 56(3), 243-255.
  • Pérez‐Navarro, J., Hermosín‐Gutiérrez, I., Gómez‐Alonso, S., Kurt‐Celebi, A., Colak, N., Akpınar, E., Hayirlioglu-Ayaz, S., & Ayaz, F. A. (2022). Vitis vinifera Turkish novel table grape ‘Karaerik’. Part II: Non‐anthocyanin phenolic composition and antioxidant capacity. Journal of the Science of Food and Agriculture, 102(2), 813-822.

CAPÍTULOS DE LIBROS

2023

  • Pérez-Navarro, J., Mena-Morales, A., Gómez-Alonso, S., García-Romero, E., & Izquierdo-Cañas, P. M. (2023). Distinctive Role of Yeast Strain on Aromatic Profile of Wines Made from Minority Grape Cultivars: Chemical and Sensory Characterization of Aroma Components. In New Advances in Saccharomyces. IntechOpen.
  • Gómez-Alonso, S., Paniagua-Martínez, T., & Pérez-Navarro, J. (2023). Flavonol Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn). In Basic Protocols in Enology and Winemaking (pp. 75-85). New York, NY: Springer US.
  • Gómez-Alonso, S., Paniagua-Martínez, T., & Pérez-Navarro, J. (2023). Hydroxybenzoic and Hydroxycinnamic Acid Derivatives (HCAD) Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn). In Basic Protocols in Enology and Winemaking (pp. 101-110). New York, NY: Springer US.
  • Leyva-Jiménez, F. J., Alañón, M. E., Villegas-Aguilar, M.C., Fernández-Ochoa, Á., Rojas-García, A., Fernández-Moreno, P., Arráez-Román, D., Cádiz-Gurrea, M. L., & Segura-Carretero, A. (2023). Clean and green analytical techniques. In Marine Phenolic Compounds (pp. 3-45). Elsevier.

2022

  • Leyva-Jiménez, F. J., Villegas-Aguilar, M.C., Cádiz-Gurrea, M. L., Alañón, M. E., Fernández-Ochoa, Á., Segura-Carretero, A. (2022). Modern tools and techniques for bioactive food ingredients. In Research and Technological Advances in Food Science (pp. 447-472). Academic Press.

TESIS DOCTORALES

2023

  • Doctorando: Juan Antonio Delgado Sánchez-Migallón
    Título: Caracterización del potencial enológico de variedades minoritarias de la región de castilla la mancha y estudio de la influencia de diferentes innovaciones agronómicas y tecnológicas
    Calificación: Sobresaliente cum laude
    Directores: Miguel Ángel González Viñas y Eva Sánchez-Palomo Lorenzo
    Fecha de defensa: Enero 2023

 

  • Doctoranda: Maitê Bernardo Correira dos Santos
    Título: Producción de descarboxilasa de ácido ferúlico heterólogo a partir de Klebsiella pneumoniae td 4.7 y aplicación de la enzima en la producción de 4-vinilguayacol.
    Tipo doctorado: Cotutela con la UNESP (Brasil)
    Calificación: Sobresaliente cum laude
    Directores: Sergio Gómez Alonso y Eleni Gomez
    Fecha de defensa: Marzo 2023

2022

  • Doctoranda: Raquel Muñoz García
    Título: Aplicación de ultrasonidos y microondas como técnicas innovadoras en la industria enológica
    Calificación: Sobresaliente cum laude
    Directores: María Soledad Pérez Coello y María Arévalo Villena
    Fecha de defensa: Octubre 2022

 

  • Doctorando: Rodrigo Oliver Simancas
    Título: Integral (re)valorisation of mango (Mangifera indica L.) by-products for the design of novel technoactive and bioactive applications: approaches in food and pharmaceutical fields.
    Calificación: Sobresaliente cum laude
    Directores: María Soledad Pérez Coello y María Elena Alañón Pardo
    Fecha de defensa: Noviembre 2022

 

  • Doctorando: Eduardo Guisantes Batán
    Título: Estudio in vivo de la bioactividad de los flavanoles de semilla de uva a una dosis dietética relevante en ratas Vistar jóvenes y delgadas
    Calificación: Sobresaliente cum laude
    Directores: Sergio Gómez Alonso, Nilda del Carmen Gallardo Alpízar y Margarita María Villar Rayo
    Fecha de defensa: octubre 2022