Publicaciones en las que colabora con MARIA DE VALME GARCIA MORENO (17)

2024

  1. 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

  2. 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

  3. 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

2023

  1. Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System

    Foods, Vol. 12, Núm. 9

  2. Determining the impact of seasoning on the volatile chemical composition of the oak wood of different Sherry Casks ® by DTD–GC–MS

    Wood Science and Technology, Vol. 57, Núm. 4, pp. 861-878

  3. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

    Current Research in Food Science, Vol. 6

  4. Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints

    Food and Bioprocess Technology, Vol. 16, Núm. 9, pp. 1963-1975

2022

  1. A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

    Foods, Vol. 11, Núm. 21

  2. Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System

    Molecules, Vol. 27, Núm. 2

  3. Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System

    Foods, Vol. 11, Núm. 24

  4. Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®

    Journal of Food Composition and Analysis, Vol. 111

2021

  1. Comparative evaluation of brandy de jerez aged in american oak barrels with different times of use

    Foods, Vol. 10, Núm. 2

2020

  1. Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines

    Foods, Vol. 9, Núm. 11, pp. 1613

  2. Quantitative determination of the penetration of a silica-based consolidant in a limestone by FTIR spectroscopy

    Vibrational Spectroscopy, Vol. 110

2019

  1. Biosynthesis of uniform ultra-small gold nanoparticles by aged Dracaena Draco L extracts

    Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 581

2009

  1. Red innovación docente en Química (Red Indoquim)

    1.as Jornadas andaluzas de innovación docente universitaria: 2 y 3 de diciembre de 2009, Córdoba

2007

  1. Empleo de las TICs para la elaboración del materialdidáctico de contenido teórico-práctico

    Actividades de los Grupos de Formación del Profesorado de la Universidad de Cádiz 2005-2006 (Servicio de Publicaciones), pp. 129-134