ENRIQUE
DURAN GUERRERO
Profesor Titular de Universidad
Ikram
Es-Sbata
Ikram Es-Sbata-rekin lankidetzan egindako argitalpenak (4)
2023
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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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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
2022
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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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Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition
Journal of Food Composition and Analysis, Vol. 112