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Arnau Just-Borràs

Observed names: Arnau Just Borràs, Arnau Just Borràs, Arnau Just-Borras, Just Borràs, Arnau
Observed institution: Universitat Rovira i Virgili
ORCID: 0000-0001-9881-5061
Observed ORCID: 0000-0001-9881-5061
OpenAlex ID: A5064405171
Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima
2023 · Pol Giménez, Arnau Just-Borras, et al. · European Food Research and Technology · 36
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Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea
2021 · Pol Giménez, Sergi Anguela, et al. · LWT · 22
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Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning
2024 · Marco Bustamante, Pol Giménez, et al. · Foods · 18
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Effects of laccase from Botrytis cinerea on the oxidative degradation of anthocyanins
2023 · Pol Giménez, Arnau Just-Borràs, et al. · OENO One · 16
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Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must
2024 · Marco Bustamante, Pol Giménez, et al. · OENO One · 15
Comparison of ancestral and traditional methods for elaborating sparkling wines
2024 · Arnau Just-Borràs, Ekaterina Moroz, et al. · Current Research in Food Science · 11
Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)
2022 · Arnau Just-Borràs, Pere Pons-Mercadé, et al. · OENO One · 9
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Development of a model to study browning caused by tyrosinase in grape must
2024 · Aitor García-Roldán, Antoni Canalda-Sabaté, et al. · Food Chemistry · 7
Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods
2024 · Arnau Just-Borràs, Monserrat Alday-Hernández, et al. · Beverages · 5
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Bioprotection using a selected strain of Metschnikowia pulcherrima as an alternative to SO2 for preventing the browning of white grape must
2025 · Marco Bustamante, Pol Giménez, et al. · IVES Technical Reviews vine and wine · 1
Development of a Model to Study Browning Caused by Tyrosinase in Grape Must
2024 · Aitor García Roldán, Antoni Canalda Sabaté, et al. · SSRN Electronic Journal · 1
Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning
2023 · Pol Giménez, Arnau Just-Borras, et al. · BIO Web of Conferences · 1
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Effects of Must Settling and Pre-Bottling Filtration in Ancestral Sparkling Wine Production
2026 · Arnau Just-Borràs, Nadia Gregori, et al. · Foods
Study of Possible Alternatives to Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning
2026 · Aitor García-Roldán, Antoni Canalda-Sabaté, et al. · Beverages
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Cyclodextrins improve grape must fermentability through their detoxifying effect on medium-chain fatty acids
2026 · Nadia Gregori Galán, Antoni Canalda Sabaté, et al. · Food Chemistry X
Use of proteases combined with heat treatment for protein stabilisation of white wines improves their foaming properties
2026 · Nadia Gregori, Jordi Gombau, et al. · LWT
Effects of must settling and pre-bottling filtration in ancestral sparkling wine production
2026 · Arnau Just Borràs, Nadia Gregori, et al. · SSRN Electronic Journal
Influence of commercial oenological tannins and natural extracts on tyrosinase activity and grape must browning
2026 · Manuel Garcia, Antoni Canalda-Sabaté, et al. · SSRN Electronic Journal
Comparing the ancestral and traditional methods of sparkling wine production
2025 · Arnau Just-Borràs, Ekaterina Moroz, et al. · IVES Technical Reviews vine and wine
Alternatives To Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning
2025 · Fernando Zamora, Aitor García Roldán, et al. · SSRN Electronic Journal
Alternatives To Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning
2025 · Fernando Zamora, Aitor García Roldán, et al. · SSRN Electronic Journal
Ancestral sparkling wines; Comparison with traditional sparkling wines and procedures to improve their quality
2024 · Just Borràs, Arnau · Tesis Doctorals en Xarxa (Consorci de Serveis Universitaris de Catalunya)
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Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine
2023 · Arnau Just-Borràs, Pere Pons-Mercadé, et al. · IVES Technical Reviews vine and wine
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Efecte de l’aplicació de l’intercanvi catiònic sobre la composició i qualitat del Cava
2019 · Arnau Just Borràs
Works count: 25
Citation count: 142
H-index: 7
I10-index: 6
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