Publications (34) CRISTINA MARIANA LASANTA MELERO publications

2024

  1. Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

    Food Bioscience, Vol. 57

2023

  1. Crianza bajo velo de flor de vinos con un contenido en Etanol próximo al 14 % (V/V): primeros resultados

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

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

    Foods, Vol. 12, Núm. 15

  3. 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

  4. Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates

    Processes, Vol. 11, Núm. 2

  5. Influence of alcohol content reduction in biologically aged wines on their physical-chemical and sensory characteristics. First results

    BIO Web of Conferences

  6. Influence of treatment with chelating-Type ion exchange resins on the physical-chemical and sensory characteristics of aged wine vinegars

    BIO Web of Conferences

  7. Production of low alcohol wines with biological ageing in the south of Spain. Current results and future perspectives

    BIO Web of Conferences

2022

  1. Alternative beverages for probiotic foods

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

  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. 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

  4. 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

  5. Métodos clásicos de evaluación sensorial

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 3-25

  6. Preliminary Study of Enological Potential and Volatile Compounds of Tintilla de Rota Somatic Variant Grown in a Warm Climate

    Horticulturae, Vol. 8, Núm. 8

2021

  1. Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 1174-1181

2020

  1. Productos innovadores con especies pesqueras.

    Tecnifood, pp. 82-84

2018

  1. Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4749-4758

2017

  1. Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area

    40TH WORLD CONGRESS OF VINE AND WINE

2016

  1. Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid

    39TH WORLD CONGRESS OF VINE AND WINE

  2. Estudio físico-químico de la acidificación de mostos del marco de Jerez con yeso y ácido tartárico

    Actas del Congreso científico El vino de Jerez en los 80 años de la denominación de origen 1935-2015 ( Consejo Regulador de las Denominaciones de Origen "Jerez-Xérès-Sherry), pp. 403-422