Instituto de Investigación Vitivinícola y Agroalimentaria (IVAGRO)
Instituto de investigación
MONICA
SCHWARZ RODRIGUEZ
Profesora Sustituta Interina
Publicaciones en las que colabora con MONICA SCHWARZ RODRIGUEZ (23)
2024
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Assessment of an intervention for preventing pediatric overweight and obesity through the World Café technique: A qualitative study
Journal of Pediatric Nursing, Vol. 75, pp. 164-172
2022
2021
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A multimodal intervention for prevention of overweight and obesity in schoolchildren. A protocol study “previene-Cádiz”
International Journal of Environmental Research and Public Health, Vol. 18, Núm. 4, pp. 1-20
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ASSOCIATION BETWEEN BODY WEIGHT STATUS AND EATING PREPARED-FOOD OF 8 AND 9 YEARS OLD SCHOOLCHILDREN FROM THE PROVINCE OF CÁDIZ. PREVIENE-CÁDIZ
XIX Congreso de la Sociedad Latinoamericana de Nutrición (SLAN)
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Aroma of sherry products: A review
Foods, Vol. 10, Núm. 4
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Hplc-dad-ms and antioxidant profile of fractions from amontillado sherry wine obtained using high-speed counter-current chromatography
Foods, Vol. 10, Núm. 1
2020
2019
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Characterization and differentiation of Spanish vinegars from jerez and condado de huelva protected designations of origin
Foods, Vol. 8, Núm. 8
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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
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High-throughput metabolomics based on direct mass spectrometry analysis in biomedical research
Methods in Molecular Biology (Humana Press Inc.), pp. 27-38
2017
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An overview on the importance of combining complementary analytical platforms in metabolomic research
Current Topics in Medicinal Chemistry, Vol. 17, Núm. 30, pp. 3289-3295
2015
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Caracterización de Brandis de Jerez usando el contenido en ácidos orgánicos
XXXVI Jornadas de Viticultura y Enología de Tierra de Barros
2014
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Development of an accelerated aging method for Brandy
LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 108-114
2012
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Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines
Food Chemistry, Vol. 133, Núm. 2, pp. 271-276
2011
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Analytical characterisation of a Brandy de Jerez during its ageing
European Food Research and Technology, Vol. 232, Núm. 5, pp. 813-819
2010
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Evaluation of various extraction techniques for obtaining bioactive extracts from pine seeds
Food and Bioproducts Processing, Vol. 88, Núm. 2-3, pp. 247-252
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Phenolic compounds and furanic derivatives in the characterization and quality control of Brandy de Jerez
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 2, pp. 990-997
2009
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Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content
Food Chemistry, Vol. 116, Núm. 1, pp. 29-33
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Caracterización de un Brandy de Jerez durante su envejecimiento en un sistema de Solera y Criadera envinada con "Pedro Ximénez"
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009
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Desarrollo de un test de envejecimiento acelerado para el Brandy de Jerez
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009