Publicaciones en las que colabora con REMEDIOS CASTRO MEJIAS (15)

2024

  1. Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

    Food Bioscience, Vol. 57

2023

  1. Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast

    Foods, Vol. 12, Núm. 15

  2. Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

    European Food Research and Technology, Vol. 249, Núm. 7, pp. 1677-1687

  3. The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone

    Agronomy, Vol. 13, Núm. 11

2022

  1. Alternative beverages for probiotic foods

    European Food Research and Technology, Vol. 248, Núm. 2, pp. 301-314

  2. Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics

    Food and Bioproducts Processing, Vol. 135, pp. 33-47

  3. From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

    Foods, Vol. 11, Núm. 20

  4. Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain

    Journal of Food Composition and Analysis, Vol. 106

2021

  1. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 970-980

  2. Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 1174-1181

2019

  1. Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 12, pp. 5475-5482

2018

  1. Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4749-4758

2011

  1. ASSESSMENT OF SELF-CRITICISM CAPACITY COMPETENCE IN HIGHER EDUCATION STUDENTS: OUTCOME ORIENTED EDUCATION

    2011 4TH INTERNATIONAL CONFERENCE OF EDUCATION, RESEARCH AND INNOVATION (ICERI)

2009

  1. Nuevas metodologías docentes universitarias: Experiencia multidisciplinar en asignaturas experimentales

    1.as Jornadas andaluzas de innovación docente universitaria: 2 y 3 de diciembre de 2009, Córdoba

2007

  1. Análisis de las Estrategias Metodológicas Universitarias en el Ámbito el EEES

    Actividades de los Grupos de Formación del Profesorado de la Universidad de Cádiz 2005-2006 (Servicio de Publicaciones), pp. 91-102