Publicacións (89) Publicacións nas que participase algún/ha investigador/a

2023

  1. 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

  2. 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

  3. Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast

    Foods, Vol. 12, Núm. 15

  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. 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

  6. 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

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

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

  8. 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

  9. 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