Artículos (27) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

    European Food Research and Technology

  2. Assessment of metal and organic pollutants in combination with stable isotope analysis in tunas from the Gulf of Cadiz (east Atlantic)

    Marine Environmental Research, Vol. 196

  3. Characterization of Starch from Jinicuil (Inga jinicuil) Seeds and Its Evaluation as Wall Material in Spray Drying

    Agronomy, Vol. 14, Núm. 2

  4. Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

    Food Bioscience, Vol. 57

  5. Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 3, pp. 1271-1281

  6. Defects engineering of Au@MoS2 nanostructures for conventional and plasmon-enhanced hydrogen evolution reaction

    International Journal of Hydrogen Energy, Vol. 51, pp. 371-382

  7. Development of a molecularly imprinted membrane for selective, high-sensitive, and on-site detection of antibiotics in waters and drugs: Application for sulfamethoxazole

    Chemosphere, Vol. 350

  8. Ecofriendly Application of Calabrese Broccoli Stalk Waste as a Biosorbent for the Removal of Pb(II) Ions from Aqueous Media

    Agronomy, Vol. 14, Núm. 3

  9. Ecological Status of Algeciras Bay, in a Highly Anthropised Area in South-West Europe, through Metal Assessment—Part I: Abiotic Samples

    Toxics, Vol. 12, Núm. 3

  10. Ecological Status of Algeciras Bay, in a Highly Anthropised Area in South-West Europe, through Metal Assessment—Part II: Biotic Samples

    Toxics, Vol. 12, Núm. 3

  11. Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

    Trends in Sciences, Vol. 21, Núm. 2

  12. Induction of Oxidative Stress by Waterborne Copper and Arsenic in Larvae of European Seabass (Dicentrarchus labrax L.): A Comparison with Their Effects as Nanoparticles

    Toxics, Vol. 12, Núm. 2

  13. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1959-1968

  14. Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez

    LWT, Vol. 194

  15. Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez

    Journal of Food Composition and Analysis, Vol. 125

  16. Investigation of phenolic and volatile compounds changes during vinegar production using spontaneous fermentation of different prickly pear (Opuntia ficus-indica)-based matrices

    Journal of Food Composition and Analysis, Vol. 126

  17. Machine learning-based approaches to Vis-NIR data for the automated characterization of petroleum wax blends

    Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 310

  18. Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts

    Archives of microbiology, Vol. 206, Núm. 2, pp. 59

  19. Molecularly imprinted alginate-PVP membrane for the selective fluorescence detection of flavonoids in foods: A practical case for rutin

    Sensors and Actuators B: Chemical, Vol. 403

  20. Optimization of a carbon adsorption/HS-GC–MS method for ignitable liquids classification from fire debris

    Microchemical Journal, Vol. 200