Publications by the researcher in collaboration with ANTONIO ASTOLA GONZALEZ (4)

2024

  1. Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition

    European Food Research and Technology, Vol. 250, Núm. 11, pp. 2849-2862

2023

  1. 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

2022

  1. Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition

    Journal of Food Composition and Analysis, Vol. 112

2012

  1. IMPLEMENTATION AND ANALYSIS OF NEW LEARNING ACTIVITIES IN THE CONTEXT OF DIFFERENT DEGREES: RELATIONSHIP BETWEEN BOTH FACTORS

    5TH INTERNATIONAL CONFERENCE OF EDUCATION, RESEARCH AND INNOVATION (ICERI 2012)