Publikationen, an denen er mitarbeitet María Jesús Cejudo Bastante (4)

2015

  1. Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

    Journal of Food Science and Technology, Vol. 52, Núm. 12, pp. 7608-7624

2013

  1. Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 4, pp. 741-748

  2. Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits

    LWT - Food Science and Technology, Vol. 50, Núm. 2, pp. 469-479

2010

  1. Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 22, pp. 11814-11820