Publicaciones en las que colabora con CARMELO GARCIA BARROSO (122)

2021

  1. Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2235-2246

  2. Characterization and differentiation of seaweeds on the basis of their volatile composition

    Food Chemistry, Vol. 336

  3. Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

    LWT, Vol. 140

  4. Colour evolution kinetics study of spirits in their ageing process in wood casks

    Food Control, Vol. 119

  5. 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

2020

  1. Analytical characterization and sensory analysis of distillates of different varieties of grapes aged by an accelerated method

    Foods, Vol. 9, Núm. 3

  2. Development of head space sorptive extraction method for the determination of volatile compounds in beer and comparison with stir bar sorptive extraction

    Foods, Vol. 9, Núm. 3

  3. Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 6, pp. 2512-2521

  4. Estudio comparativo de distintos parámetros analíticos y su aplicación en el seguimiento del envejecimiento del Brandy de Jerez

    XLII Jornadas de Viticultura y Enología de la Tierra de Barros

  5. Estudio de parámetros analíticos en aceites vegetales alimentarios como índices de discriminación según su origen varietal

    XLI Jornadas de Viticultura y Enología de la Tierra de Barros

  6. Estudio y desarrollo de un método de maceración acelerada de licor de café elaborado con holandas de vino mediante el uso de energía de ultrasonidos

    XLI Jornadas de Viticultura y Enología de la Tierra de Barros

  7. Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels

    Food Research International, Vol. 133

  8. Influence of two different cryoextraction procedures on the quality of wine produced from muscat grapes

    Foods, Vol. 9, Núm. 11

  9. Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar

    Food Chemistry, Vol. 316

  10. Use of alternative wood for the ageing of brandy de Jerez

    Foods, Vol. 9, Núm. 3

  11. Use of sensory analysis to investigate the influence of climate chambers and other process variables in the production of sweet wines

    Foods, Vol. 9, Núm. 4

  12. Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar

    Ultrasonics Sonochemistry, Vol. 69

2019

  1. Characterization and differentiation of Spanish vinegars from jerez and condado de huelva protected designations of origin

    Foods, Vol. 8, Núm. 8

  2. Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication

    Food Chemistry, Vol. 272, pp. 702-708

  3. Development of a stir bar sorptive extraction method to study different beer styles volatile profiles

    Food Research International, Vol. 126