ENRIQUE DURAN GUERRERO-rekin lankidetzan egindako argitalpenak (6)

2022

  1. Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

    Foods, Vol. 11, Núm. 12

2020

  1. Influence of two different cryoextraction procedures on the quality of wine produced from muscat grapes

    Foods, Vol. 9, Núm. 11

2018

  1. Formación de profesores noveles del departamento de química analítica

    III Jornadas de Innovación Docente Universitaria UCA

2010

  1. A new FT-IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processes

    Journal of the Science of Food and Agriculture, Vol. 90, Núm. 4, pp. 712-718

  2. New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process

    Food Chemistry, Vol. 121, Núm. 2, pp. 575-579

2006

  1. Seguimiento del proceso de acetificación de un vinagre de Jérez mediante SBSE-GC-MS e IR-Medio

    Segundas Jornadas de I+ D+I en la Elaboración de Vinagres: Córdoba. Abril 2006