MARIA DEL CARMEN
RODRIGUEZ DODERO
Profesora Titular de Universidad
REMEDIOS
CASTRO MEJIAS
Profesora Titular de Universidad
Publicaciones en las que colabora con REMEDIOS CASTRO MEJIAS (22)
2024
-
Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 3, pp. 1271-1281
2023
2022
-
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
-
The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine
LWT, Vol. 163
2021
-
Application of accelerating energies to the maceration of sherry vinegar with citrus fruits
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2235-2246
-
Aroma of sherry products: A review
Foods, Vol. 10, Núm. 4
-
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
-
Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels
Food Research International, Vol. 133
-
Use of sensory analysis to investigate the influence of climate chambers and other process variables in the production of sweet wines
Foods, Vol. 9, Núm. 4
-
Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar
Ultrasonics Sonochemistry, Vol. 69
2018
-
Formación de profesores noveles del departamento de química analítica
III Jornadas de Innovación Docente Universitaria UCA
2016
-
Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying
Journal of Food Science and Technology, Vol. 53, Núm. 6, pp. 2519-2531
2015
-
Effect of ageing of sweet Sherry wines obtained from cvs Muscat and Pedro Ximénez on ethyl carbamate concentration
Australian Journal of Grape and Wine Research, Vol. 21, Núm. 3, pp. 396-403
-
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
-
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
-
Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions
European Food Research and Technology, Vol. 237, Núm. 6, pp. 905-922
-
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
2011
-
Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips
European Food Research and Technology, Vol. 232, Núm. 2, pp. 241-254
2010
-
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
2009
-
Microoxigenación y adición de virutas en la elaboración de vinagres
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009