Publicacions en què col·labora amb Ikram Es-Sbata (5)

2023

  1. Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica)

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 1, pp. 264-272

  2. Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits

    Beverages, Vol. 9, Núm. 3

2022

  1. Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

    Foods, Vol. 11, Núm. 3

  2. Influence of thermo- and ethanol-tolerant acetic acid bacteria on the production process of prickly pear (opuntia ficus indica (l.) mill.) vinegar

    Influence of thermo- and ethanol-tolerant acetic acid bacteria on the production process of prickly pear (opuntia ficus indica (l.) mill.) vinegar

  3. 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