REMEDIOS
CASTRO MEJIAS
Profesora Titular de Universidad
CARMELO
GARCIA BARROSO
Investigador no período 1980-2020
Publicacións nas que colabora con CARMELO GARCIA BARROSO (66)
2021
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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
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Characterization and differentiation of seaweeds on the basis of their volatile composition
Food Chemistry, Vol. 336
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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
2020
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Development of head space sorptive extraction method for the determination of volatile compounds in beer and comparison with stir bar sorptive extraction
Foods, Vol. 9, Núm. 3
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Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 6, pp. 2512-2521
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Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels
Food Research International, Vol. 133
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Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar
Food Chemistry, Vol. 316
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Use of sensory analysis to investigate the influence of climate chambers and other process variables in the production of sweet wines
Foods, Vol. 9, Núm. 4
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Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar
Ultrasonics Sonochemistry, Vol. 69
2019
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Characterization and differentiation of Spanish vinegars from jerez and condado de huelva protected designations of origin
Foods, Vol. 8, Núm. 8
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Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication
Food Chemistry, Vol. 272, pp. 702-708
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Development of a stir bar sorptive extraction method to study different beer styles volatile profiles
Food Research International, Vol. 126
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Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process
LWT, Vol. 100, pp. 314-321
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Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 12, pp. 5475-5482
2018
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Comparative study of submerged and surface culture acetification process for orange vinegar
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 3, pp. 1052-1060
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Optimization of a multiple headspace sorptive extraction method coupled to gas chromatography-mass spectrometry for the determination of volatile compounds in macroalgae
Journal of Chromatography A, Vol. 1551, pp. 41-51
2017
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Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties
Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 939-948
2016
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Chemical and sensory characteristics of orange based vinegar
Journal of Food Science and Technology, Vol. 53, Núm. 8, pp. 3147-3156
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Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices
Journal of Separation Science, Vol. 39, Núm. 18, pp. 3586-3593
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Optimization of Head Space Sorptive Extraction to Determine Volatile Compounds from Oak Wood in Fortified Wines
Chromatographia, Vol. 79, Núm. 11-12, pp. 763-771