REMEDIOS CASTRO MEJIAS-rekin lankidetzan egindako argitalpenak (7)

2023

  1. Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

    European Food Research and Technology, Vol. 249, Núm. 7, pp. 1677-1687

2022

  1. Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition

    Journal of Food Composition and Analysis, Vol. 112

2021

  1. Aroma of sherry products: A review

    Foods, Vol. 10, Núm. 4

  2. Hplc-dad-ms and antioxidant profile of fractions from amontillado sherry wine obtained using high-speed counter-current chromatography

    Foods, Vol. 10, Núm. 1

2019

  1. Characterization and differentiation of Spanish vinegars from jerez and condado de huelva protected designations of origin

    Foods, Vol. 8, Núm. 8

  2. Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process

    LWT, Vol. 100, pp. 314-321

2012

  1. IMPLEMENTATION AND ANALYSIS OF NEW LEARNING ACTIVITIES IN THE CONTEXT OF DIFFERENT DEGREES: RELATIONSHIP BETWEEN BOTH FACTORS

    5TH INTERNATIONAL CONFERENCE OF EDUCATION, RESEARCH AND INNOVATION (ICERI 2012)