Química Analítica
Departamento
CRISTINA MARIANA
LASANTA MELERO
Profesora Titular de Universidad
Publicaciones en las que colabora con CRISTINA MARIANA LASANTA MELERO (14)
2024
2023
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Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast
Foods, Vol. 12, Núm. 15
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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
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Alternative beverages for probiotic foods
European Food Research and Technology, Vol. 248, Núm. 2, pp. 301-314
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Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics
Food and Bioproducts Processing, Vol. 135, pp. 33-47
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From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers
Foods, Vol. 11, Núm. 20
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Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain
Journal of Food Composition and Analysis, Vol. 106
2021
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Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 1174-1181
2018
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Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4749-4758
2017
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Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area
40TH WORLD CONGRESS OF VINE AND WINE
2016
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Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid
39TH WORLD CONGRESS OF VINE AND WINE
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Estudio físico-químico de la acidificación de mostos del marco de Jerez con yeso y ácido tartárico
Actas del Congreso científico El vino de Jerez en los 80 años de la denominación de origen 1935-2015 ( Consejo Regulador de las Denominaciones de Origen "Jerez-Xérès-Sherry), pp. 403-422
2015
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Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale
38TH WORLD CONGRESS OF VINE AND WINE (PART 1)
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Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regions
Food Chemistry, Vol. 168, pp. 218-224