Publicaciones en las que colabora con ENRIQUE DURAN GUERRERO (81)

2024

  1. 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

  2. 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

  3. 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

  4. Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition

    European Food Research and Technology, Vol. 250, Núm. 11, pp. 2849-2862

2023

  1. Determination of Volatile Metabolites in Vinegar by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS)

    Methods in molecular biology (Clifton, N.J.), Vol. 2571, pp. 13-20

  2. Determination of Volatile Metabolites in Vinegar by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS)

    Methods in molecular biology (Clifton, N.J.), Vol. 2571, pp. 21-32

  3. Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast

    Foods, Vol. 12, Núm. 15

  4. 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

  5. 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

  6. Method development of stir bar sportive extraction coupled with thermal desorption-gas chromatography-mass spectrometry for the analysis of phthalates in Peruvian pisco

    Journal of Chromatography A, Vol. 1711

  7. New Accelerating Techniques Applied to the Ageing of Oenological Products

    Food Reviews International, Vol. 39, Núm. 3, pp. 1526-1546

  8. 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

  9. Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 11, pp. 5221-5230

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. Alternative beverages for probiotic foods

    European Food Research and Technology, Vol. 248, Núm. 2, pp. 301-314

  3. Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

    Foods, Vol. 11, Núm. 12

  4. 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

  5. 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

  6. 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

  7. 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