Publications by the researcher in collaboration with Manuel María Sánchez Guillén (8)

2021

  1. Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

    LWT, Vol. 140

  2. Colour evolution kinetics study of spirits in their ageing process in wood casks

    Food Control, Vol. 119

2020

  1. Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 6, pp. 2512-2521

  2. Use of alternative wood for the ageing of brandy de Jerez

    Foods, Vol. 9, Núm. 3

2019

  1. Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez

    Food Chemistry, Vol. 286, pp. 275-281

2017

  1. Determination of Antioxidant Activity of Brandy and Other Aged Beverages by Electrochemical and Photochemiluminescence Methods

    Food Analytical Methods, Vol. 10, Núm. 4, pp. 1045-1053

  2. Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy

    Ultrasonics Sonochemistry, Vol. 36, pp. 226-235

2015

  1. Caracterización de Brandis de Jerez usando el contenido en ácidos orgánicos

    XXXVI Jornadas de Viticultura y Enología de Tierra de Barros