REMEDIOS
CASTRO MEJIAS
Profesora Titular de Universidad
Publications (110) REMEDIOS CASTRO MEJIAS publications
2024
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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
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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
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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
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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
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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
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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
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Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast
Foods, Vol. 12, Núm. 15
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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
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Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
European Food Research and Technology, Vol. 249, Núm. 7, pp. 1677-1687
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Method development of stir bar sportive extraction coupled with thermal desorption-gas chromatography-mass spectrometry for the analysis of phthalates in Peruvian pisco
Journal of Chromatography A, Vol. 1711
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New Accelerating Techniques Applied to the Ageing of Oenological Products
Food Reviews International, Vol. 39, Núm. 3, pp. 1526-1546
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Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits
Beverages, Vol. 9, Núm. 3
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The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone
Agronomy, Vol. 13, Núm. 11
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Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 11, pp. 5221-5230
2022
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A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy
Foods, Vol. 11, Núm. 21
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Alternative beverages for probiotic foods
European Food Research and Technology, Vol. 248, Núm. 2, pp. 301-314
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Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics
Food and Bioproducts Processing, Vol. 135, pp. 33-47
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From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers
Foods, Vol. 11, Núm. 20
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Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture
Foods, Vol. 11, Núm. 3
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Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain
Journal of Food Composition and Analysis, Vol. 106