REMEDIOS
CASTRO MEJIAS
Profesora Titular de Universidad
María Jesús
Cejudo Bastante
María Jesús Cejudo Bastante-rekin lankidetzan egindako argitalpenak (7)
2015
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Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis
Journal of Food Science and Technology, Vol. 52, Núm. 12, pp. 7608-7624
2013
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Characterisation of commercial aromatised vinegars: Phenolic compounds, volatile composition and antioxidant activity
Journal of the Science of Food and Agriculture, Vol. 93, Núm. 6, pp. 1284-1302
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Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar
Journal of the Science of Food and Agriculture, Vol. 93, Núm. 4, pp. 741-748
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Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits
LWT - Food Science and Technology, Vol. 50, Núm. 2, pp. 469-479
2012
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Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)
LWT - Food Science and Technology, Vol. 47, Núm. 2, pp. 332-341
2011
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Characterization and differentiation of sherry brandies using their aromatic profile
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 6, pp. 2410-2415
2010
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Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 22, pp. 11814-11820