Publications by the researcher in collaboration with DOMINICO ANTONIO GUILLEN SANCHEZ (37)

2024

  1. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1959-1968

  2. Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez

    LWT, Vol. 194

  3. Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez

    Journal of Food Composition and Analysis, Vol. 125

2023

  1. Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System

    Foods, Vol. 12, Núm. 9

  2. Determining the impact of seasoning on the volatile chemical composition of the oak wood of different Sherry Casks ® by DTD–GC–MS

    Wood Science and Technology, Vol. 57, Núm. 4, pp. 861-878

  3. Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®

    Oeno One, Vol. 57, Núm. 3, pp. 269-285

  4. Estudio de la influencia en la relación superficie/volumen durante el envejecimiento del Brandy de Jerez

    XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022

  5. Estudio de la influencia en la relación superficie/volumen durante el envejecimiento del Brandy de Jerez

    BIO Web of Conferences

  6. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

    Current Research in Food Science, Vol. 6

  7. Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints

    Food and Bioprocess Technology, Vol. 16, Núm. 9, pp. 1963-1975

2022

  1. 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

  2. A Theoretical Approximation of the Accelerating Effects of Ultrasound about the Extraction of Phenolic Compounds from Wood by Wine Spirits

    Foods, Vol. 11, Núm. 4

  3. Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System

    Molecules, Vol. 27, Núm. 2

  4. Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System

    Foods, Vol. 11, Núm. 24

  5. Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

    Molecules, Vol. 27, Núm. 20

  6. Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®

    Journal of Food Composition and Analysis, Vol. 111

2021

  1. Aroma of sherry products: A review

    Foods, Vol. 10, Núm. 4

  2. Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

    LWT, Vol. 140

  3. Colour evolution kinetics study of spirits in their ageing process in wood casks

    Food Control, Vol. 119

  4. Comparative evaluation of brandy de jerez aged in american oak barrels with different times of use

    Foods, Vol. 10, Núm. 2