REMEDIOS CASTRO MEJIAS-rekin lankidetzan egindako argitalpenak (22)

2024

  1. 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

  1. Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits

    Beverages, Vol. 9, Núm. 3

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. 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

  1. 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

  2. Aroma of sherry products: A review

    Foods, Vol. 10, Núm. 4

  3. 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. Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels

    Food Research International, Vol. 133

  2. 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

  3. Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar

    Ultrasonics Sonochemistry, Vol. 69

2018

  1. Formación de profesores noveles del departamento de química analítica

    III Jornadas de Innovación Docente Universitaria UCA

2016

  1. 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

  1. 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

  2. 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 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

  3. 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

  1. 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

  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

2009

  1. 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