AGR203
Ingeniería y Tecnología de Alimentos
Publications (228) Publications in which a researcher has participated
2024
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Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative
Agronomy, Vol. 14, Núm. 12
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Analysis of the Diversity Presented by Vitis vinifera L. in the Volcanic Island of La Gomera (Canary Archipelago, Spain) Using Simple Sequence Repeats (SSRs) as Molecular Markers
Horticulturae, Vol. 10, Núm. 1
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Benefit of the nutritional and mineral composition of sea lettuce from a traditional salina: Implications for human consumption
Food Research International, Vol. 186
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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
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Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving
Education Sciences, Vol. 14, Núm. 5
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From marine to fork: Effects of different cooking methods on the composition of sea lettuce
International Journal of Gastronomy and Food Science, Vol. 36
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Innova en tu cocina: 27 recetas con algas
Ctaqua - Centro Tecnológico de Acuicultura
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Modelling and optimization of simultaneous saccharification and fermentation of agro-food residues
Journal of Environmental Chemical Engineering, Vol. 12, Núm. 1
2023
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Added-value biorefinery products from invasive brown seaweed Rugulopteryx okamuare. A kinetic comparison.
10th INTERNATIONAL CONFERENCE ON SUSTAINABLE SOLID WASTE MANAGEMENT
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Characterisation and Identification of Vines from Fuerteventura (Canary Volcanic Archipelago (Spain)) Using Simple Sequence Repeat Markers
Horticulturae, Vol. 9, Núm. 12
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Crianza bajo velo de flor de vinos con un contenido en Etanol próximo al 14 % (V/V): primeros resultados
XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022
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Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast
Foods, Vol. 12, Núm. 15
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Identification of Vitis vinifera L. Local Cultivars Recovered in Andalusia (Spain) by Using Microsatellite Markers
Horticulturae, Vol. 9, Núm. 3
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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
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Incorporating Augmented Reality Tools into an Educational Pilot Plant of Chemical Engineering
Education Sciences, Vol. 13, Núm. 1
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Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates
Processes, Vol. 11, Núm. 2
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Influence of alcohol content reduction in biologically aged wines on their physical-chemical and sensory characteristics. First results
BIO Web of Conferences
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Influence of treatment with chelating-Type ion exchange resins on the physical-chemical and sensory characteristics of aged wine vinegars
BIO Web of Conferences
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New types of organic wines with Pedro Ximenez variety grown in the Marco de Jerez Sherry region
BIO Web of Conferences
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Physiological, Enological and Agronomic Characterization of Pedro Ximénez Grapevine Cultivar under Organic Farming in a Warm Climate Zone
Agronomy, Vol. 13, Núm. 7