Publicaciones en las que colabora con MARIA DEL CARMEN RODRIGUEZ DODERO (35)

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. Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

    LWT, Vol. 140

2020

  1. Analytical characterization and sensory analysis of distillates of different varieties of grapes aged by an accelerated method

    Foods, Vol. 9, Núm. 3

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

    Food Research International, Vol. 133

  3. Use of alternative wood for the ageing of brandy de Jerez

    Foods, Vol. 9, Núm. 3

  4. 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

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

    Ultrasonics Sonochemistry, Vol. 69

2019

  1. Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez

    Food Chemistry, Vol. 286, pp. 275-281

  2. Nuevos productos derivados del vinagre de jerez mediante maceración con frutas.

    CIVA, Congreso Internacional del Vino en Andalucía (Academia Andaluza de Ciencia Regional), pp. 505-514

2017

  1. Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy

    Ultrasonics Sonochemistry, Vol. 36, pp. 226-235

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. Caracterización de Brandis de Jerez usando el contenido en ácidos orgánicos

    XXXVI Jornadas de Viticultura y Enología de Tierra de Barros

  2. 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

  3. 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

2014

  1. Development of an accelerated aging method for Brandy

    LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 108-114

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

2012

  1. Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines

    Food Chemistry, Vol. 133, Núm. 2, pp. 271-276

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