Publications (80)

2023

  1. New Accelerating Techniques Applied to the Ageing of Oenological Products

    Food Reviews International, Vol. 39, Núm. 3, pp. 1526-1546

  2. Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

    European Food Research and Technology

  3. 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

  4. 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

  5. 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

  6. 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

2022

  1. 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

  2. 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

  3. Alternative beverages for probiotic foods

    European Food Research and Technology, Vol. 248, Núm. 2, pp. 301-314

  4. The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine

    LWT, Vol. 163

  5. Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

    Microorganisms, Vol. 10, Núm. 9

  6. 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

  7. 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

  8. 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

  9. Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

    Foods, Vol. 11, Núm. 12

  10. 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

2021

  1. Biotechnological processes in fruit vinegar production

    Foods, Vol. 10, Núm. 5

  2. Aroma of sherry products: A review

    Foods, Vol. 10, Núm. 4

  3. Application of microwaves as an advanced technique for the development of sherry vinegar macerated with pineapple

    Beverages, Vol. 7, Núm. 2

  4. Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2235-2246