Ramón Natera Marín-rekin lankidetzan egindako argitalpenak (26)

2020

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

    Foods, Vol. 9, Núm. 11

2017

  1. 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

  1. Chemical and sensory characteristics of orange based vinegar

    Journal of Food Science and Technology, Vol. 53, Núm. 8, pp. 3147-3156

  2. 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

2015

  1. 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

2014

  1. Development of a new stir bar sorptive extraction method for the determination of medium-level volatile thiols in wine

    Journal of Separation Science, Vol. 37, Núm. 14, pp. 1867-1872

2013

  1. 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

  2. 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

  3. 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

  1. 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

  1. Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips

    European Food Research and Technology, Vol. 232, Núm. 2, pp. 241-254

  2. Characterization and differentiation of sherry brandies using their aromatic profile

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 6, pp. 2410-2415

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. Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy

    Analytica Chimica Acta, Vol. 672, Núm. 1-2, pp. 130-136

  3. 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

  4. 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

2009

  1. Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected European geographical indication

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 11, pp. 4784-4792

  2. Microoxigenación y adición de virutas en la elaboración de vinagres

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

  3. Traceability of phytosanitary products in the production of a sherry wine vinegar

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 6, pp. 2193-2199

2008

  1. Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products

    European Food Research and Technology, Vol. 228, Núm. 1, pp. 1-18