Ingeniería Química y Tecnología de Alimentos
Departamento
Universidad de Córdoba
Córdoba, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Córdoba (15)
2023
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Crianza bajo velo de flor de vinos con un contenido en Etanol próximo al 14 % (V/V): primeros resultados
XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022
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Influence of alcohol content reduction in biologically aged wines on their physical-chemical and sensory characteristics. First results
BIO Web of Conferences
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Production of low alcohol wines with biological ageing in the south of Spain. Current results and future perspectives
BIO Web of Conferences
2021
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Effect of the heating rate to prevent the generation of iron oxides during the hydrothermal synthesis of lifepo4
Nanomaterials, Vol. 11, Núm. 9
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Health-promoting properties of borage seed oil fractionated by supercritical carbon dioxide extraction
Foods, Vol. 10, Núm. 10
2020
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Effect of fast heating and cooling in the hydrothermal synthesis on LiFePO4microparticles
Industrial and Engineering Chemistry Research, Vol. 59, Núm. 19, pp. 9318-9327
2019
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Fostering sustainable water use in almond (Prunus dulcis Mill.) orchards in a semiarid Mediterranean environment
Archives of Agronomy and Soil Science, Vol. 65, Núm. 2, pp. 164-181
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Terraced Subtropical Farming: Sustainable Strategies for Soil Conservation
Soil Health Restoration and Management (Springer Singapore), pp. 231-278
2015
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Assessment of near infrared spectroscopy for energetic characterization of olive byproducts
Renewable Energy, Vol. 74, pp. 599-605
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New techniques developed to quantify the impurities of olive stone as solid biofuel
Renewable Energy, Vol. 78, pp. 566-572
2014
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Corrosive properties prediction from olive byproducts solid biofuel by near infrared spectroscopy
Energy and Fuels, Vol. 28, Núm. 8, pp. 5136-5143
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Development of olive stone quality system based on biofuel energetic parameters study
Renewable Energy, Vol. 66, pp. 251-256
2013
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Statistical evaluation of quality parameters of olive stone to predict its heating value
Fuel, Vol. 113, pp. 750-756
2007
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Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle
Journal of Food Engineering, Vol. 80, Núm. 2, pp. 460-464
2006
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Rapid method for total, viable and non-viable acetic acid bacteria determination during acetification process
Process Biochemistry, Vol. 41, Núm. 5, pp. 1160-1164