Publicaciones (256) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. 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

  2. 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

  3. From marine to fork: Effects of different cooking methods on the composition of sea lettuce

    International Journal of Gastronomy and Food Science, Vol. 36

  4. Modelling and optimization of simultaneous saccharification and fermentation of agro-food residues

    Journal of Environmental Chemical Engineering, Vol. 12, Núm. 1

2023

  1. Added-value biorefinery products from invasive brown seaweed Rugulopteryx okamuare. A kinetic comparison.

    10th INTERNATIONAL CONFERENCE ON SUSTAINABLE SOLID WASTE MANAGEMENT

  2. Characterisation and Identification of Vines from Fuerteventura (Canary Volcanic Archipelago (Spain)) Using Simple Sequence Repeat Markers

    Horticulturae, Vol. 9, Núm. 12

  3. 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 Extramadura: Almendralejo, 3 al 6 de mayo de2022

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

    Foods, Vol. 12, Núm. 15

  5. Identification of Vitis vinifera L. Local Cultivars Recovered in Andalusia (Spain) by Using Microsatellite Markers

    Horticulturae, Vol. 9, Núm. 3

  6. 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

  7. Incorporating Augmented Reality Tools into an Educational Pilot Plant of Chemical Engineering

    Education Sciences, Vol. 13, Núm. 1

  8. Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates

    Processes, Vol. 11, Núm. 2

  9. Influence of alcohol content reduction in biologically aged wines on their physical-chemical and sensory characteristics. First results

    BIO Web of Conferences

  10. Influence of treatment with chelating-Type ion exchange resins on the physical-chemical and sensory characteristics of aged wine vinegars

    BIO Web of Conferences

  11. New types of organic wines with Pedro Ximenez variety grown in the Marco de Jerez Sherry region

    BIO Web of Conferences

  12. Physiological, Enological and Agronomic Characterization of Pedro Ximénez Grapevine Cultivar under Organic Farming in a Warm Climate Zone

    Agronomy, Vol. 13, Núm. 7

  13. Potencial de la variedad Tintilla de Rota cultivada en el Marco de Jerez para el asoleo y la elaboración de nuevas tipologías de vinos dulces

    XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extramadura: Almendralejo, 3 al 6 de mayo de2022

  14. Production of low alcohol wines with biological ageing in the south of Spain. Current results and future perspectives

    BIO Web of Conferences

  15. Study of Molecular Biodiversity and Population Structure of Vitis vinifera L. ssp. vinifera on the Volcanic Island of El Hierro (Canary Islands, Spain) by Using Microsatellite Markers

    Horticulturae, Vol. 9, Núm. 12

  16. The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

    Foods, Vol. 12, Núm. 21