María Jesús Cejudo Bastante-rekin lankidetzan egindako argitalpenak (7)

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

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. 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. 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