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Aitor García-Roldán

Observed names: A. García-Roldán, Aitor García Roldán, Aitor García Roldán
ORCID: 0009-0006-9552-5695
Observed ORCID: 0009-0006-9552-5695
OpenAlex ID: A5100290335
Natural deep eutectic solvents as a green extraction of polyphenols from spent coffee ground with enhanced bioactivities
2023 · Aitor García-Roldán, Léa Piriou, et al. · Frontiers in Plant Science · 152
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Integrated Approach from Sample-to-Answer for Grapevine Varietal Identification on a Portable Graphene Sensor Chip
2023 · Agnes Purwidyantri, Sarah Azinheiro, et al. · ACS Sensors · 23
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Oxygen-induced enzymatic and chemical degradation kinetics in wine model solution of selected phenolic compounds involved in browning
2025 · Marco Bustamante, Mariona Gil-Cortiella, et al. · Food Chemistry · 14
Biorefinery approach for an integrated valorisation of grape pomace in distilleries
2024 · M. Cebrián, A. García-Roldán, et al. · Biomass Conversion and Biorefinery · 11
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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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
Influence of pressing conditions on the chemical composition, oxygen consumption rate and tyrosinase activity of the grape must
2026 · Aitor García-Roldán, Antoni Canalda-Sabaté, et al. · OENO One
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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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Alternatives To Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning
2025 · Fernando Zamora, Aitor García Roldán, et al. · SSRN Electronic Journal
Evaluation of Enzymatic and Non-Enzymatic Oxidation Kinetics of Phenolic Compounds Responsible for Browning in Grape Musts and White Wines
2025 · Fernando Zamora, Marco Bustamante Quiñones, 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
Comparación de las propiedades físicas de películas comestibles basados en proteína aislada de suero lácteo o gelatina de pescado con extractos de hinojo marino incorporados.
2018 · Aitor García Roldán
Works count: 13
Citation count: 213
H-index: 5
I10-index: 4
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