Publicaciones (15) Publicaciones de MARIA GUERRERO CHANIVET

2024

  1. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1959-1968

  2. Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez

    LWT, Vol. 194

  3. 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

  4. Integrating routine blood biomarkers and artificial intelligence for supporting diagnosis of silicosis in engineered stone workers

    Bioengineering and Translational Medicine

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. Determining the impact of seasoning on the volatile chemical composition of the oak wood of different Sherry Casks ® by DTD–GC–MS

    Wood Science and Technology, Vol. 57, Núm. 4, pp. 861-878

  3. FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks® Used in the Aging of Brandy De Jerez

    Sensors, Vol. 23, Núm. 21

  4. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

    Current Research in Food Science, Vol. 6

  5. Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints

    Food and Bioprocess Technology, Vol. 16, Núm. 9, pp. 1963-1975

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

    Foods, Vol. 10, Núm. 2

2020

  1. Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines

    Foods, Vol. 9, Núm. 11, pp. 1613