Publicaciones en las que colabora con DOMINICO ANTONIO GUILLEN SANCHEZ (33)

2024

  1. 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. 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

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

    Molecules, Vol. 27, Núm. 2

  3. 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

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

    Foods, Vol. 10, Núm. 2

  4. 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

  5. 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

  1. Analytical characterization and sensory analysis of distillates of different varieties of grapes aged by an accelerated method

    Foods, Vol. 9, Núm. 3

  2. Use of alternative wood for the ageing of brandy de Jerez

    Foods, Vol. 9, Núm. 3

2019

  1. 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

  1. Formación de profesores noveles del departamento de química analítica

    III Jornadas de Innovación Docente Universitaria UCA

2017

  1. 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

  1. Caracterización de Brandis de Jerez usando el contenido en ácidos orgánicos

    XXXVI Jornadas de Viticultura y Enología de Tierra de Barros

2014

  1. Development of an accelerated aging method for Brandy

    LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 108-114

2012

  1. Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines

    Food Chemistry, Vol. 133, Núm. 2, pp. 271-276