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List of works by Ildefonso Caro

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

scientific article

An Effective Process for Pretreating Rice Husk To Enhance Enzyme Hydrolysis

Chemical and biochemical transformations during the industrial process of sherry vinegar aging

scientific article published in July 2002

Conversion of Exhausted Sugar Beet Pulp into Fermentable Sugars from a Biorefinery Approach

scientific article published on 24 September 2020

Development of a kinetic model for the alcoholic fermentation of must

scientific article published in October 1991

Effect of lysozyme on “flor” velum yeasts in the biological aging of sherry wines

scientific article published on 18 October 2011

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

article

Feasibility of exhausted sugar beet pulp as raw material for lactic acid production

scientific article published on 14 February 2020

Modelling of different enzyme productions by solid-state fermentation on several agro-industrial residues

scientific article published on 15 June 2016

Orange peels: from by-product to resource through lactic acid fermentation

scientific article published on 28 August 2019

Resveratrol content of Palomino fino grapes: influence of vintage and fungal infection.

scientific article

Study of the lipidic and proteic composition of an industrial filmogenic yeast with applications as a nutritional supplement

scientific article

The influence of cation exchange treatment on the final characteristics of red wines

scientific article published on 15 November 2012

The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate

article

Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production

scientific article published on 26 December 2020

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

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