MARIA DEL CARMEN
RODRIGUEZ DODERO
Profesora Titular de Universidad
Publicaciones (56) Publicaciones en las que ha participado algún/a investigador/a
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
-
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
-
Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System
Foods, Vol. 12, Núm. 9
-
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
-
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
-
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
-
Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System
Molecules, Vol. 27, Núm. 2
-
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
-
Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®
Journal of Food Composition and Analysis, Vol. 111
-
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
-
Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types
LWT, Vol. 140
-
Comparative evaluation of brandy de jerez aged in american oak barrels with different times of use
Foods, Vol. 10, Núm. 2
-
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
-
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
-
Analytical characterization and sensory analysis of distillates of different varieties of grapes aged by an accelerated method
Foods, Vol. 9, Núm. 3
-
Consumers’ willingness to pay for functional rice: A survey from Indonesia
Food Research, Vol. 4, Núm. 4, pp. 1344-1350
-
Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels
Food Research International, Vol. 133
-
Use of alternative wood for the ageing of brandy de Jerez
Foods, Vol. 9, Núm. 3