DOMINICO ANTONIO
GUILLEN SANCHEZ
Catedrático de Universidad
MARIA DEL CARMEN
RODRIGUEZ DODERO
Profesora Titular de Universidad
Publicaciones en las que colabora con MARIA DEL CARMEN RODRIGUEZ DODERO (33)
2024
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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
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Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System
Foods, Vol. 12, Núm. 9
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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
2022
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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
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Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System
Molecules, Vol. 27, Núm. 2
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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
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Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®
Journal of Food Composition and Analysis, Vol. 111
2021
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Aroma of sherry products: A review
Foods, Vol. 10, Núm. 4
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Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types
LWT, Vol. 140
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Comparative evaluation of brandy de jerez aged in american oak barrels with different times of use
Foods, Vol. 10, Núm. 2
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Estudio del agotamiento de la madera en el envejecimiento del Brandy de Jerez y su impacto en las propiedades organolépticas
XLIII Jornadas de Viticultura y Enología de la Tierra de Barros ; III Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 7 de mayo de 2021
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Hplc-dad-ms and antioxidant profile of fractions from amontillado sherry wine obtained using high-speed counter-current chromatography
Foods, Vol. 10, Núm. 1
2020
2019
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Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez
Food Chemistry, Vol. 286, pp. 275-281
2018
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Formación de profesores noveles del departamento de química analítica
III Jornadas de Innovación Docente Universitaria UCA
2017
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Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy
Ultrasonics Sonochemistry, Vol. 36, pp. 226-235
2015
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Caracterización de Brandis de Jerez usando el contenido en ácidos orgánicos
XXXVI Jornadas de Viticultura y Enología de Tierra de Barros
2014
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Development of an accelerated aging method for Brandy
LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 108-114
2012
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Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines
Food Chemistry, Vol. 133, Núm. 2, pp. 271-276