Personal information

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Scopus Author ID: 35788918300
Scopus Author ID: 57203871570
Loop profile: 809813

Countries

Argentina

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Employment (2)

CONICET Mendoza: Lujan de Cuyo, Mendoza, AR

2022-05-01 to present | Investigador Asistente (Cromatografía de los Alimentos)
Employment
Source: Self-asserted source
Marcos Andrés Maza

Universidad Nacional de Cuyo: Mendoza, AR

2000-10 to present | Teaching/researcher (Departamento de Ciencias Enológicas y Agroalimentarias)
Employment
Source: Self-asserted source
Marcos Andrés Maza

Education and qualifications (3)

University of Zaragoza: Zaragoza, Aragon, ES

2016-09-29 to 2020-01-16 | PhD Food quality, safety and technology (Food Technology)
Education
Source: Self-asserted source
Marcos Andrés Maza

Universidad Nacional de Cuyo: Lujan de Cuyo, Mendoza, AR

2002-03-01 to 2004-12-17 | Master Degree (Departamento de Ciencias Enológicas y Agroalimentarias)
Education
Source: Self-asserted source
Marcos Andrés Maza

Universidad Nacional de Cuyo: Lujan de Cuyo, Mendoza, AR

1995-03 to 2001-12 | Agricultural engineer
Education
Source: Self-asserted source
Marcos Andrés Maza

Works (13)

Brassicaceae microgreens: A novel and promissory source of sustainable bioactive compounds

Current Research in Food Science
2023 | Journal article
DOI: 10.1016/j.crfs.2023.100480
Part of ISSN: 2665-9271
Contributors: Florencia P. Alloggia; Roberto F. Bafumo; Daniela A. Ramirez; Marcos A. Maza; Camargo, A.B.
Source: Self-asserted source
Marcos Andrés Maza

Use of pulsed electric fields in white grape processing

White Wine Technology
2022 | Book chapter
DOI: 10.1016/b978-0-12-823497-6.00005-3
Source: Self-asserted source
Marcos Andrés Maza

PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes

Innovative Food Science & Emerging Technologies
2020-05 | Journal article
DOI: 10.1016/j.ifset.2020.102375
Part of ISSN: 1466-8564
Source: Self-asserted source
Marcos Andrés Maza

Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Foods
2020-04-30 | Journal article
DOI: 10.3390/foods9050542
Part of ISSN: 2304-8158
Source: Self-asserted source
Marcos Andrés Maza

PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes

Innovative Food Science & Emerging Technologies
2020-03 | Journal article
DOI: 10.1016/j.ifset.2020.102303
ISSN: 1466-8564
Source: Self-asserted source
Marcos Andrés Maza

Effect of pulsed electric fields on mannoproteins release from Saccharomyces cerevisiae during the aging on lees of Caladoc red wine

LWT
2020-01 | Journal article
DOI: 10.1016/j.lwt.2019.108788
Part of ISSN: 0023-6438
Source: Self-asserted source
Marcos Andrés Maza

Use of pulsed electric field permeabilization to extract astaxanthin from the Nordic microalga Haematococcus pluvialis

Bioresource Technology
2019-10 | Journal article
DOI: 10.1016/j.biortech.2019.121694
Contributors: Juan Manuel Martínez; Zivan Gojkovic; Lorenza Ferro; Marcos Maza; Ignacio Álvarez; Javier Raso; Christiane Funk
Source: check_circle
Crossref

Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking

Beverages
2019-08-01 | Journal article
DOI: 10.3390/beverages5030047
Contributors: Marcos Maza; Ignacio Álvarez; Javier Raso
Source: check_circle
Crossref

Influence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine

Food and Bioproducts Processing
2019-07 | Journal article
DOI: 10.1016/j.fbp.2019.06.005
Contributors: Marcos Andrés Maza; Juan Manuel Martínez; Purificación Hernández-Orte; Guillermo Cebrián; Ana Cristina Sánchez-Gimeno; Ignacio Álvarez; Javier Raso
Source: check_circle
Crossref

Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine

Food Research International
2018 | Journal article
DOI: 10.1016/j.foodres.2018.09.013
EID:

2-s2.0-85053301981
Contributors: Martínez, J.M.; Delso, C.; Maza, M.A.; Álvarez, I.; Raso, J.
Source: Self-asserted source
Marcos Andrés Maza via Scopus - Elsevier

Utilising Pulsed Electric Field Processing to Enhance Extraction Processes

Reference Module in Food Science
2018 | Book chapter
DOI: https://doi.org/10.1016/B978-0-08-100596-5.22435-9
Part of ISBN: 978-0-08-100596-5
Source: Self-asserted source
Marcos Andrés Maza

Oxidación de los vinos tintos: influencia del pH.

Revista de la Facultad de Ciencias Agrarias
2008 | Journal article
OTHER-ID:

382837643002
Contributors: Silvia Paladino; Jorge Nazrala; Hernán Vila; Javier Genovart; María Laura Sánchez; Marcos Maza
Source: Self-asserted source
Marcos Andrés Maza via Redalyc

Nitrógeno prontamente asimilable. efecto sobre la velocidad de fermentación del jugo de uva [Vitis vinifera L.]. Yeast assimilable nitrogen. effect on the fermentation rate of grape must [Vitis vinifera L.].

Revista de la Facultad de Ciencias Agrarias.
2004 | Journal article
Source: Self-asserted source
Marcos Andrés Maza

Peer review (3 reviews for 1 publication/grant)

Review activity for Food research international. (3)
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