Publications (234) Publications in which a researcher has participated

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

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

  12. 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