Publications (235)

¹ Publications considered as the group’s output.

filter_list

2025

  1. Chemical Characterization and Sensory Evaluation of Scottish Malt Spirit Aged in Sherry Casks®: Comparison Between Static and Dynamic Aging Systems

    Molecules, Vol. 30, Núm. 6

  2. Eficacia de los talleres interdisciplinares en la educación universitaria en el Grado de Enfermería

    EDUNOVATIC 2025 Conference Proceedings: 10th Virtual International Conference on Education, Innovation and ICT. November 12 - 13, 2025

  3. Influence of pH and Sulfur Dioxide in Unaged Wine Distillates on the Physicochemical and Sensory Profile of the Brandies de Jerez

    Food and Bioprocess Technology

  4. Influence of pH and Sulfur Dioxide in Unaged Wine Distillates on the Physicochemical and Sensory Profile of the Brandies de Jerez

    Food and Bioprocess Technology, Vol. 18, Núm. 5, pp. 4707-4722

  5. Resolución de casos clínicos en la asignatura de Fisiopatología mediante “FisioPatoCARD”, un juego de rol con tarjetas de toma de decisión

    EDUNOVATIC 2025 Conference Proceedings: 10th Virtual International Conference on Education, Innovation and ICT. November 12 - 13, 2025

  6. Suitability of oak wood chips and ultrasound for the production of prickly pear vinegar: Colour, antioxidant activity, polyphenols, and volatile compounds

    International Journal of Food Science and Technology, Vol. 60, Núm. 2

  7. Volatile Sulphur Compounds in Wine Distillates by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry

    Applied Sciences (Switzerland), Vol. 15, Núm. 7

  8. Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions

    Journal of the Science of Food and Agriculture, Vol. 105, Núm. 8, pp. 4569-4585

2024

  1. Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez

    Current Research in Food Science, Vol. 9

  2. Assessment of an intervention for preventing pediatric overweight and obesity through the World Café technique: A qualitative study

    Journal of Pediatric Nursing, Vol. 75, pp. 164-172

  3. Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy

    Molecules, Vol. 29, Núm. 22

  4. 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

  5. Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 3, pp. 1271-1281

  6. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1959-1968

  7. Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez

    LWT, Vol. 194

  8. Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez

    Journal of Food Composition and Analysis, Vol. 125

  9. Integrating routine blood biomarkers and artificial intelligence for supporting diagnosis of silicosis in engineered stone workers

    Bioengineering and Translational Medicine, Vol. 9, Núm. 6

  10. Investigation of phenolic and volatile compounds changes during vinegar production using spontaneous fermentation of different prickly pear (Opuntia ficus-indica)-based matrices

    Journal of Food Composition and Analysis, Vol. 126

  11. 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. Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System

    Foods, Vol. 12, Núm. 9