Publicaciones (232) Publicaciones en las que ha participado algún/a investigador/a

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. 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

  4. 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

  5. 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

  6. 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

  7. 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

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

    Bioengineering and Translational Medicine

  9. 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

  10. Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts

    Archives of microbiology, Vol. 206, Núm. 2, pp. 59

  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

  2. Determination of Volatile Metabolites in Vinegar by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS)

    Methods in molecular biology (Clifton, N.J.), Vol. 2571, pp. 13-20

  3. Determination of Volatile Metabolites in Vinegar by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS)

    Methods in molecular biology (Clifton, N.J.), Vol. 2571, pp. 21-32

  4. Determining the impact of seasoning on the volatile chemical composition of the oak wood of different Sherry Casks ® by DTD–GC–MS

    Wood Science and Technology, Vol. 57, Núm. 4, pp. 861-878

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

    Foods, Vol. 12, Núm. 15

  6. Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®

    Oeno One, Vol. 57, Núm. 3, pp. 269-285

  7. Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica)

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 1, pp. 264-272

  8. Estudio de la influencia en la relación superficie/volumen durante el envejecimiento del Brandy de Jerez

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

  9. Estudio de la influencia en la relación superficie/volumen durante el envejecimiento del Brandy de Jerez

    BIO Web of Conferences