Publications (163) Publications in which a researcher has participated

2021

  1. New Accelerating Techniques Applied to the Ageing of Oenological Products

    Food Reviews International

  2. Biotechnological processes in fruit vinegar production

    Foods, Vol. 10, Núm. 5

  3. Aroma of sherry products: A review

    Foods, Vol. 10, Núm. 4

  4. Novel analysis on aroma compounds of wine, vinegar and derived products

    Foods

  5. Study of the cluster thinning grape as a source of phenolic compounds and evaluation of its antioxidant potential

    Biomolecules, Vol. 11, Núm. 2, pp. 1-13

  6. Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages

    LWT, Vol. 144

  7. Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 1174-1181

  8. Hplc-dad-ms and antioxidant profile of fractions from amontillado sherry wine obtained using high-speed counter-current chromatography

    Foods, Vol. 10, Núm. 1

  9. El Queso en libreservicio empuja el crecimiento de la distribución

    Revista alimarket, Núm. 362, pp. 176-195

  10. 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

  11. Comparative evaluation of brandy de jerez aged in american oak barrels with different times of use

    Foods, Vol. 10, Núm. 2

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

    Food Control, Vol. 119

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

    LWT, Vol. 140

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

    Food Chemistry, Vol. 336

  15. Application of microwaves as an advanced technique for the development of sherry vinegar macerated with pineapple

    Beverages, Vol. 7, Núm. 2

  16. 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

  17. A multimodal intervention for prevention of overweight and obesity in schoolchildren. A protocol study “previene-cÁdiz”

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 4, pp. 1-20