| Artículo | 2025 |
Beyond current quality indices: Quantitative volatilomics unrevealed cultivar traits, harvesting practices impact, and aroma blueprint of extra-virgin olive oils
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2024 |
A comparative study of fluorescence and Raman spectroscopy for discrimination of virgin olive oil categories: Chemometric approaches and evaluation against other techniques
|
FOOD CONTROL |
| Artículo | 2024 |
A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations
|
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY |
| Artículo | 2024 |
Approaching study on the relationship between Saccharomyces cerevisiae production of tyrosol, hydroxytyrosol, and melatonin with volatile compounds in fermented must
|
FOOD AND BIOPROCESS TECHNOLOGY |
| Artículo | 2024 |
Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile
|
FOODS |
| Artículo | 2024 |
Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation
|
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY |
| Artículo | 2024 |
Could the aroma of spices produce a cross-modal enhancement of food saltiness and contribute to reducing salt intake?
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Capítulo | 2024 |
Desarrollo de competencias transversales en el ámbito universitario: seguimiento y certificación en el Colegio mayor Hernando Colón
|
Enseñanza e innovación educativa en el ámbito universitario |
| Artículo | 2024 |
From tyrosine to hydroxytyrosol: a pathway involving biologically active compounds and their determination in wines by ultra performance liquid chromatography with mass spectrometry.
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2024 |
Hydroxytyrosol and Parkinson’s disease: protective actions against alpha-synuclein toxicity
|
NEURAL REGENERATION RESEARCH |
| Artículo | 2024 |
Identification of potential volatile markers for characterizing Argentine wine vinegars based on their production process
|
Talanta Open |
| Artículo | 2024 |
Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study
|
JOURNAL OF FOOD SCIENCE |
| Artículo | 2024 |
In vitro study of the blood-brain barrier transport of bioactives from Mediterranean foods
|
FOOD & FUNCTION |
| Capítulo | 2024 |
Motivación estudiantil a través del papel del profesional farmaceútico en la industria alimentaria
|
Enseñanza e innovación educativa en el ámbito universitario |
| Artículo | 2024 |
Multidimensional fluorescence spectroscopic characterization of Spain's top-selling gins: Category and alcohol content
|
MICROCHEMICAL JOURNAL |
| Artículo | 2024 |
The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain
|
FERMENTATION-BASEL |
| Artículo | 2024 |
Under-vine Zulla cover crop: Effect on glycosidic aroma precursors of Vitis vinifera L. cv Syrah musts
|
SCIENTIA HORTICULTURAE |
| Artículo | 2024 |
Usefulness of excitation-emission fluorescence spectralprint combined with chemometrics for authentication of PDO fortified wines
|
MICROCHEMICAL JOURNAL |
| Artículo | 2024 |
Volatile biomarkers of Gram-positive bacteria of clinical relevance as a tool for infection diagnosis.
|
INTERNATIONAL MICROBIOLOGY |
| Artículo | 2023 |
Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry
|
FOODS |
| Capítulo | 2023 |
Cancer: carcinogenic substances in food
|
Encyclopedia of Human Nutrition: Volume 1-4, Fourth Edition |
| Artículo | 2023 |
Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
|
Food Chemistry: X |
| Artículo | 2023 |
Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods
|
FOOD CHEMISTRY |
| Artículo | 2023 |
Detection of Mycobacterium tuberculosis complex field infections in cattle using fecal volatile organic compound analysis through gas chromatography-ion mobility spectrometry combined with chemometrics.
|
MICROBIOLOGY SPECTRUM |
| Artículo | 2023 |
Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2023 |
Effect of chemotherapy on urinary volatile biomarkers for lung cancer by HS-SPME-GC-MS and chemometrics.
|
Thoracic Cancer |
| Artículo | 2023 |
FarmaEscape El Retorno: el empleo de una Escape Room como herramienta de aprendizaje en los estudios de la Facultad de Farmacia de la Universidad de Sevilla
|
RESCIFAR Revista Española de Ciencias Farmacéuticas |
| Artículo | 2023 |
Feasibility of using volatile urine fingerprints for the differentiation of sexually transmitted infections
|
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY |
| Artículo | 2023 |
Fecal volatile organic compounds and microbiota associated with the progression of cognitive impairment in Alzheimer’s disease
|
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES |
| Artículo | 2023 |
Feed Supplementation Detection during the Last Productive Stage of the Acorn-Fed Iberian Pig through a Faecal Volatilome Analysis.
|
Animals |
| Ponencia | 2023 |
First identification of methyl benzoate and methyl salicylate as major volatile compounds in the floral scent of alstroemeria
|
Acta Horticulturae |
| Artículo | 2023 |
How Chemometrics Revives the UV-Vis Spectroscopy Applications as an Analytical Sensor for Spectralprint (Nontargeted) Analysis
|
Chemosensors |
| Artículo | 2023 |
Hydroxytyrosol and dopamine metabolites: Anti-aggregative effect and neuroprotective activity against α-synuclein-induced toxicity
|
FOOD AND CHEMICAL TOXICOLOGY |
| Artículo | 2023 |
Iberian dry-cured ham sliced: Influence of vacuum packaging on volatile profile during chill-storage
|
Food Packaging and Shelf Life |
| Artículo | 2023 |
Identification of volatile biomarkers of Trichomonas vaginalis infection in vaginal discharge and urine
|
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY |
| Artículo | 2023 |
Phenolic, polysaccharides composition, and texture properties during ripening and storage time of new table grape cultivars in Chile
|
Plants |
| Artículo | 2022 |
A non-destructive sampling method for food authentication using gas chromatography coupled to mass spectrometry or ion mobility spectrometry
|
FOOD CHEMISTRY |
| Artículo | 2022 |
Anti-VEGF effect of bioactive indolic compounds and hydroxytyrosol metabolites
|
FOODS |
| Artículo | 2022 |
Chemical and sensorial characterization of scented and non-scented alstroemeria hybrids
|
Horticulturae |
| Artículo | 2022 |
Chiroptical and potential in vitro anti-inflammatory properties of viniferin stereoisomers from grapevine (Vitis vinifera L.)
|
FOOD CHEMISTRY |
| Artículo | 2022 |
Combined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2022 |
Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Revisión | 2022 |
Hydroxytyrosol in foods: analysis, food sources, EU dietary intake, and potential uses
|
FOODS |
| Artículo | 2022 |
Impact of Zulla cover crop in vineyard on the musts volatile profile of Vitis vinifera L. cv Syrah
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2022 |
Influence of the ripening chamber's geographical location on dry-cured Iberian ham's key odorants
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2022 |
Influence of the washing process and the time of fruit harvesting throughout the day on quality and chemosensory profile of organic extra virgin olive oils
|
FOODS |
| Artículo | 2022 |
Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
|
FOOD CHEMISTRY |
| Artículo | 2022 |
Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
|
FOOD RESEARCH INTERNATIONAL |
| Capítulo | 2022 |
Novel extraction methods of anthocyanins from plums, plum products, and by-products
|
Handbook of Plum Fruit: Production, Postharvest Science, and Processing Technology |
| Artículo | 2022 |
Oxyresveratrol and gnetol glucuronide metabolites: chemical production, structural identification, metabolism by human and rat liver fractions, and
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2022 |
SAlBi educa (Tailored Nutrition App for Improving Dietary Habits): Initial Evaluation of Usability
|
Frontiers in Nutrition |
| Artículo | 2022 |
Short-Term Pilot Study to Evaluate the Impact of Salbi Educa Nutrition App in Macronutrients Intake and Adherence to the Mediterranean Diet: Randomized Controlled Trial
|
NUTRIENTS |
| Artículo | 2022 |
The diversity of effects of yeast derivatives during sparkling wine aging
|
FOOD CHEMISTRY |
| Artículo | 2022 |
Volatile compounds from in vitro metabolism of seven Listeria monocytogenes isolates belonging to different clonal complexes
|
JOURNAL OF MEDICAL MICROBIOLOGY |
| Artículo | 2021 |
Authentication of the Montanera Period on Carcasses of Iberian Pigs by Using Analytical Techniques and Chemometric Analyses
|
Animals |
| Capítulo | 2021 |
Blueberry anthocyanins: profile, metabolism, and biological activity
|
Blueberries: Nutrition, Consumption and Health |
| Artículo | 2021 |
Chemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines
|
MOLECULES |
| Artículo | 2021 |
Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines
|
FOODS |
| Artículo | 2021 |
Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc
|
FOOD CHEMISTRY |
| Artículo | 2021 |
Comprehensive Characterization and Volatile Profile of Cactus Pear Fruits from Six Different Species and Cultivars
|
ACS Food Science and Technology |
| Revisión | 2021 |
Data handling in data fusion: Methodologies and applications
|
TRAC-TRENDS IN ANALYTICAL CHEMISTRY |
| Artículo | 2021 |
Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography
|
JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 2021 |
Diagnostic utility of fecal calprotectin in chronic diarrhea of bacterial etiology in pediatric patients
|
Enfermedades infecciosas y microbiología clínica |
| Artículo | 2021 |
Efecto del depósito utilizado durante la fermentación y la crianza sobre lías de vinos blancos
|
ACE: Revista de enología |
| Capítulo | 2021 |
Effect of processing on the bioactivity of blueberries anthocyanins
|
Blueberries: Nutrition, Consumption and Health |
| Revisión | 2021 |
Evidences of hydroxytyrosol as an anti-inflammatory agent in Parkinson's disease: insights into the mechanisms of action
|
NEURAL REGENERATION RESEARCH |
| Artículo | 2021 |
Feasibility of a rapid and non-destructive methodology for the study and discrimination of pine nuts using near-infrared hyperspectral analysis and chemometrics
|
FOOD CONTROL |
| Artículo | 2021 |
Influence of irrigation modalities (irrigation management and dryland), fruit ripening, and cultivation modality (organic and conventional) on quality and chemosensory profile of hojiblanca and picual extra virgin olive oils
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Artículo | 2021 |
Native Chilean berries preservation and in vitro studies of a polyphenol highly antioxidant extract from maqui as a potential agent against inflammatory diseases
|
ANTIOXIDANTS |
| Capítulo | 2021 |
Phenolic compounds of grapes and wines: Key compounds and implications in sensory perception
|
Chemistry and biochemistry of winemaking, wine stabilization and aging |
| Artículo | 2021 |
Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells
|
FOODS |
| Artículo | 2021 |
Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis
|
Food Microbiology |
| Revisión | 2021 |
Spectralprint techniques for wine and vinegar characterization, authentication and quality control: advances and projections
|
TRAC-TRENDS IN ANALYTICAL CHEMISTRY |
| Artículo | 2021 |
Stilbenes at low micromolar concentrations mitigate the NO, TNF-α, IL-1β and ROS production in LPS-stimulated murine macrophages
|
Journal of Biologically Active Products from Nature |
| Revisión | 2021 |
Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY |
| Artículo | 2021 |
Vinegarscan: a computer tool based on ultraviolet spectroscopy for a rapid authentication of wine vinegars
|
Chemosensors |
| Artículo | 2020 |
Anthocyanins in blueberries grown in hot climate exert strong antioxidant activity and may be effective against urinary tract bacteria
|
ANTIOXIDANTS |
| Artículo | 2020 |
Assessment of UV–visible spectroscopy as a useful tool for determining grape-must caramel in high-quality wine and balsamic vinegars
|
FOOD CHEMISTRY |
| Capítulo | 2020 |
Chapter 5: Biogenic Amines in Non-fermented Food
|
Food Chemistry, Function and Analysis |
| Artículo | 2020 |
Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars
|
FOOD CHEMISTRY |
| Artículo | 2020 |
Chemical hazards in grapes and wine, climate change and challenges to face
|
FOOD CHEMISTRY |
| Artículo | 2020 |
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels
|
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES |
| Capítulo | 2020 |
Chemometrics and Food Traceability
|
Comprehensive Foodomics |
| Artículo | 2020 |
Comparison of the novel thin film-solid phase microextraction and sorptive extraction methods for Picual and Hojiblanca olive oil volatile fraction analysis in headspace
|
FOODS |
| Artículo | 2020 |
Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: yeast strain, initial tyrosine concentration and initial must
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2020 |
Floral scent evaluation of three cut flowers through sensorial and gas chromatography analysis
|
Agronomy |
| Artículo | 2020 |
Hydroxytyrosol decreases lps-and α-synuclein-induced microglial activation in vitro
|
ANTIOXIDANTS |
| Artículo | 2020 |
Impact of berry size at harvest on red wine composition: a winemaker's approach
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Capítulo | 2020 |
Microglia-mediated neuroinflammation and Mediterranean diet
|
The Mediterranean Diet: An Evidence-Based Approach |
| Artículo | 2020 |
Multi-level data fusion strategies for modeling three-way electrophoresis capillary and fluorescence arrays enhancing geographical and grape variety classification of wines
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2020 |
New insights into the exploitation of vitis vinifera l. Cv. aglianico leaf extracts for nutraceutical purposes
|
ANTIOXIDANTS |
| Artículo | 2020 |
Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers
|
FOOD CHEMISTRY |
| Artículo | 2020 |
Resveratrol transformation in red wine after heat treatment
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2020 |
Ripening and storage time effects on the aromatic profile of new table grape cultivars in Chile
|
MOLECULES |
| Artículo | 2020 |
Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with European vinegars
|
FOOD CHEMISTRY |
| Capítulo | 2020 |
Strawberry
|
VALORIZATION OF FRUIT PROCESSING BY-PRODUCTS |
| Artículo | 2020 |
Volatile metabolites produced by different flor yeast strains during wine biological ageing
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2020 |
α-Glucosidase Inhibitory Activity of Tannat Grape Phenolic Extracts in Relation to Their Ripening Stages
|
BIOMOLECULES |
| Artículo | 2019 |
A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2019 |
Anti-VEGF signalling mechanism in HUVECs by melatonin, serotonin, hydroxytyrosol and other bioactive compounds
|
NUTRIENTS |
| Artículo | 2019 |
Application of hierarchical classification models and reliability estimation by bootstrapping, for authentication and discrimination of wine vinegars by UV–vis spectroscopy
|
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS |
| Artículo | 2019 |
Chondroprotective Properties of Human-Enriched Serum Following Polyphenol Extract Absorption: Results from an Exploratory Clinical Trial
|
NUTRIENTS |
| Artículo | 2019 |
Comparative study of the volatile organic compounds of four strawberry cultivars and it relation to alcohol acyltransferase enzymatic activity
|
SCIENTIA HORTICULTURAE |
| Artículo | 2019 |
Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars
|
TALANTA |
| Artículo | 2019 |
Deciphering the melatonin metabolism in Saccharomyces cerevisiae by the bioconversion of related metabolites
|
JOURNAL OF PINEAL RESEARCH |
| Artículo | 2019 |
Efficiency of three intracellular extraction methods in the determination of metabolites related to tryptophan and tyrosine in winemaking yeast's metabolism by LC-HRMS
|
FOOD CHEMISTRY |
| Ponencia | 2019 |
El uso de una escape room como recurso docente en la Facultad de Farmacia
|
IN-RED 2019: V Congreso de Innovación Educativa y Docencia en Red |
| Artículo | 2019 |
Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines
|
MOLECULES |
| Corrección | 2019 |
Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines (vol 24, 1478, 2019)
|
MOLECULES |
| Artículo | 2019 |
Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegars
|
FOOD CHEMISTRY |
| Revisión | 2019 |
Hydroxytyrosol protects from aging process via AMPK and autophagy; a review of its effects on cancer, metabolic syndrome, osteoporosis, immune-mediated and neurodegenerative diseases
|
PHARMACOLOGICAL RESEARCH |
| Artículo | 2019 |
Identification of volatile biomarkers of Giardia duodenalis infection in children with persistent diarrhoea
|
PARASITOLOGY RESEARCH |
| Artículo | 2019 |
Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle
|
FOOD RESEARCH INTERNATIONAL |
| Ponencia | 2019 |
Implementacion de una escape room multidisciplinar como herramienta de aprendizaje en la Facultad de Farmacia: Farmaescape
|
Evaluación de la calidad de la investigación y de la educación superior: XVI FECIES. Libro de actas |
| Artículo | 2019 |
Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content
|
FOOD CHEMISTRY |
| Artículo | 2019 |
Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis Spp
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2019 |
Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2019 |
Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
|
FOODS |
| Artículo | 2019 |
Melatonin, protocatechuic acid and hydroxytyrosol effects on vitagenes system against alpha-synuclein toxicity
|
FOOD AND CHEMICAL TOXICOLOGY |
| Artículo | 2019 |
Molecular and morphological characterization of new interspecific hybrids of alstroemeria originated from A. caryophylleae scented lines
|
EUPHYTICA |
| Artículo | 2019 |
Palm oil on the edge
|
NUTRIENTS |
| Artículo | 2019 |
Risk assessment methodologies in the field of contaminants, food contact materials, technological ingredients and nutritional risks
|
EFSA JOURNAL |
| Artículo | 2019 |
Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2019 |
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2019 |
Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
|
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH |
| Artículo | 2018 |
A viability study of C-O isotope fingerprint for different geographical provenances of Spanish wine vinegars
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2018 |
Author's Perspectives on Their Highly Cited Papers Published in Foodborne Pathogens and Disease
|
FOODBORNE PATHOGENS AND DISEASE |
| Artículo | 2018 |
Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS method
|
FOOD CHEMISTRY |
| Artículo | 2018 |
Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines
|
JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN |
| Artículo | 2018 |
Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines
|
JOURNAL OF FOOD QUALITY |
| Artículo | 2018 |
In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-beta Kinetics and Neuroprotection
|
MOLECULAR NUTRITION & FOOD RESEARCH |
| Ponencia | 2018 |
Influence of different types of vineyard pruning on the volatile profiles ofseveral grape varieties
|
Abstracts Book: International Congress on Grapevine and Wine Sciences |
| Artículo | 2018 |
NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected designation of origin
|
FOOD CONTROL |
| Ponencia | 2018 |
Patógenos emergentes de interés alimentario y gestión de riesgos
|
Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018 |
| Revisión | 2018 |
Phenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated Neuroinflammation
|
FRONTIERS IN CELLULAR NEUROSCIENCE |
| Artículo | 2018 |
Protective effects of hydroxytyrosol against alpha-synuclein toxicity on PC12 cells and fibril formation
|
FOOD AND CHEMICAL TOXICOLOGY |
| Corrección | 2018 |
Protective effects of hydroxytyrosol against alpha-synuclein toxicity on PC12 cells and fibril formation (vol 120, pg 41, 2018)
|
FOOD AND CHEMICAL TOXICOLOGY |
| Artículo | 2018 |
Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2018 |
Tissular Distribution and Metabolism of trans-epsilon-Viniferin after Intraperitoneal Injection in Rat
|
NUTRIENTS |
| Artículo | 2018 |
Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2017 |
ATR-FTIR as a potential tool for controlling high quality vinegar categories
|
FOOD CONTROL |
| Artículo | 2017 |
Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics
|
FOOD CHEMISTRY |
| Artículo | 2017 |
Comparative assessment of software for non-targeted data analysis in the study of volatile fingerprint changes during storage of a strawberry beverage
|
JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 2017 |
Consumer acceptance of new strawberry vinegars by preference mapping
|
INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
| Artículo | 2017 |
Effect of gluconic acid submerged fermentation of strawberry puree on amino acids and biogenic amines profile
|
JOURNAL OF FOOD PROCESSING AND PRESERVATION |
| Artículo | 2017 |
Elemental characterisation of Andalusian wine vinegars with protected designation of origin by ICP-OES and chemometric approach
|
FOOD CONTROL |
| Artículo | 2017 |
Evaluation of biogenic amines profile in opened wine bottles: Effect of storage conditions
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2017 |
Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry
|
JOURNAL OF FOOD SCIENCE |
| Artículo | 2017 |
Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the Pais Cultivar
|
South african journal of enology and viticulture |
| Artículo | 2017 |
Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds
|
NUTRIENTS |
| Resumen congreso | 2017 |
Involvement of caspase-8 in microglial activation mediated by B-amyloid
|
GLIA |
| Artículo | 2017 |
Location Effects on the Aromatic Composition of Monovarietal cv. Carignan Wines
|
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE |
| Artículo | 2017 |
Melatonin and derived L-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains
|
FOOD CHEMISTRY |
| Capítulo | 2017 |
Metabolism of serotonin and melatonin in yeast
|
Serotonin and Melatonin: Their Functional Role in Plants, Food, Phytomedicine, and Human Health |
| Artículo | 2017 |
Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction
|
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
| Artículo | 2017 |
The smartphone as an economical and reliable tool for monitoring the browning process in sparkling wine
|
Computers and Electronics in Agriculture |
| Capítulo | 2017 |
Vinegars and Other Fermented Condiments
|
FERMENTED FOODS IN HEALTH AND DISEASE PREVENTION |
| Artículo | 2016 |
A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process
|
FOOD CHEMISTRY |
| Artículo | 2016 |
Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation
|
Analytical Methods |
| Artículo | 2016 |
Determination of Nonanthocyanin Phenolic Compounds Using High Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2016 |
Differential ecological traits of two Phlebotomus sergenti mitochondrial lineages in southwestern Europe and their epidemiological implications
|
TROPICAL MEDICINE & INTERNATIONAL HEALTH |
| Artículo | 2016 |
Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2016 |
Evaluación de menús ofertados en comedores escolares: Comparación entre colegios públicos, privados y concertados
|
REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION |
| Artículo | 2016 |
Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines
|
FOOD CHEMISTRY |
| Artículo | 2016 |
Influence of storage conditions on the anthocyanin profile and colour of an innovative beverage elaborated by gluconic fermentation of strawberry
|
JOURNAL OF FUNCTIONAL FOODS |
| Capítulo | 2016 |
La seguridad en el producto: inocuidad y calidad nutricional y sensorial
|
El sistema alimentario: globalización, sostenibilidad, seguridad y cultura alimentaria |
| Revisión | 2016 |
Melatonin and Other Tryptophan Metabolites Produced by Yeasts: Implications in Cardiovascular and Neurodegenerative Diseases
|
FRONTIERS IN MICROBIOLOGY |
| Artículo | 2016 |
Menús ofertados en centros de educación infantil de Sevilla: Adecuación a criterios nutricionales y a las recomendaciones dietéticas
|
NUTRICION HOSPITALARIA |
| Artículo | 2016 |
Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-beta and alpha-Synuclein, and Neuroprotection
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2016 |
Quality control and determination of melatonin in food supplements
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Revisión | 2016 |
Recent developments in the analysis of musty odour compounds in water and wine: A review
|
JOURNAL OF CHROMATOGRAPHY A |
| Revisión | 2016 |
Recent trends in the determination of biogenic amines in fermented beverages - A review
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2016 |
Validation of an Analytical Method to Determine Melatonin and Compounds Related to l-Tryptophan Metabolism Using UHPLC/HRMS
|
FOOD ANALYTICAL METHODS |
| Artículo | 2016 |
Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
|
FOOD CHEMISTRY |
| Artículo | 2015 |
Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2015 |
Composition of Nonanthocyanin Polyphenols in Alcoholic-Fermented Strawberry Products Using LC-MS (QTRAP), High-Resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and Antioxidant Activity
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2015 |
Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile
|
FOOD CHEMISTRY |
| Resumen congreso | 2015 |
Inhibition of aggregation of beta amyloid by melatonin and derived indolic compounds
|
ANNALS OF NUTRITION AND METABOLISM |
| Artículo | 2015 |
Molecular structure-function relationship of dietary polyphenols for inhibiting VEGF-induced VEGFR-2 activity
|
MOLECULAR NUTRITION & FOOD RESEARCH |
| Artículo | 2015 |
Potent inhibition of VEGFR-2 activation by tight binding of green tea epigallocatechin gallate and apple procyanidins to VEGF: Relevance to angiogenesis
|
MOLECULAR NUTRITION & FOOD RESEARCH |
| Artículo | 2015 |
Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes
|
FOODBORNE PATHOGENS AND DISEASE |
| Capítulo | 2015 |
Vinegar
|
Encyclopedia of Food and Health |
| Revisión | 2014 |
Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
|
SCIENTIFIC WORLD JOURNAL |
| Artículo | 2014 |
Agronomic parameters, quality indices, and sensory attributes of virgin olive oils from Hojiblanca and Picudo varieties from three successive crop years
|
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY |
| Artículo | 2014 |
Alcoholic fermentation induces melatonin synthesis in orange juice
|
JOURNAL OF PINEAL RESEARCH |
| Revisión | 2014 |
Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation
|
BIOMED RESEARCH INTERNATIONAL |
| Artículo | 2014 |
Effect of storage time at low temperature on the volatile compound composition of Sevillana and Maravilla raspberries
|
Postharvest Biology and Technology |
| Artículo | 2014 |
Effects of the strawberry (Fragaria ananassa) puree elaboration process on non-anthocyanin phenolic composition and antioxidant activity
|
FOOD CHEMISTRY |
| Artículo | 2014 |
Influence of the production process of strawberry industrial purees on free and glycosidically bound aroma compounds
|
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES |
| Artículo | 2014 |
Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry
|
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES |
| Artículo | 2014 |
Phenolic Composition of Vinegars over an Accelerated Aging Process Using Different Wood Species (Acacia, Cherry, Chestnut, and Oak): Effect of Wood Toasting
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2014 |
Preharvest Methyl Jasmonate and Postharvest UVC Treatments: Increasing Stilbenes in Wine
|
JOURNAL OF FOOD SCIENCE |
| Artículo | 2014 |
Synergism Effect between Phenolic Metabolites and Endogenous Antioxidants in Terms of Antioxidant Activity
|
Advances in Chemical Engineering and Science |
| Artículo | 2013 |
A survey of biogenic amines in vinegars
|
FOOD CHEMISTRY |
| Artículo | 2013 |
El vinagre del vino
|
ACE: Revista de enología |
| Artículo | 2013 |
Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Capítulo | 2013 |
Functional grapes
|
Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes |
| Resumen congreso | 2013 |
Identification of phenolic compounds by lc-ms in drinks obtained by gluconic fermentation from strawberry (Fragaria ananassa)
|
ANNALS OF NUTRITION AND METABOLISM |
| Artículo | 2013 |
Impact of preharvest and postharvest treatment combinations on increase of stilbene content in grape
|
JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN |
| Artículo | 2013 |
Melatonin is formed during winemaking at safe levels of biogenic amines
|
FOOD AND CHEMICAL TOXICOLOGY |
| Resumen congreso | 2013 |
Participacion del area de toxicologia en la asignatura de LCC "Jornadas de iniciación a la investigación"
|
Revista de Toxicología |
| Ponencia | 2013 |
Phenolic characterization and antioxidant activity of strawberry (fragaria ananassa) puree
|
ANNALS OF NUTRITION AND METABOLISM |
| Artículo | 2013 |
seguridad alimentaria en el sector hortofrutícola español
|
MERCADOS |
| Libro | 2013 |
Temas de interés en seguridad alimentaria, 2012
|
Temas de interés en seguridad alimentaria, 2012 |
| Artículo | 2013 |
Terroir and variety: Two key factors for obtaining stilbene-enriched 0 Cross Mark grapes
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Revisión | 2012 |
Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review
|
FOOD CHEMISTRY |
| Artículo | 2012 |
Capillary gas chromatography-mass spectrometry (CGC-MS) analysis and antioxidant activities of Phenolic and components of guarana and derivatives
|
The Open Analytical Chemistry Journal |
| Artículo | 2012 |
Characterization of odour active compounds in strawberry vinegars
|
FLAVOUR AND FRAGRANCE JOURNAL |
| Artículo | 2012 |
Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches
|
TALANTA |
| Artículo | 2012 |
Comparative evaluation of the antioxidant activity of melatonin and related indoles
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2012 |
Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins
|
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE |
| Capítulo | 2012 |
Elaboración de carteles didácticos sobre alimentación y nutrición
|
Innovaciones docentes en la Universidad de Sevilla, curso 2002-2003: áreas de arte y humanidades, ciencias exactas y naturales, ciencias de la salud e ingeniería y tecnología |
| Libro | 2012 |
Evaluación de los nuevos alimentos
|
Evaluación de los nuevos alimentos |
| Otros | 2012 |
Funding: Marie Curie Intra-European Fellowship for Career Development. Investigating How Polyphenols Protect Against Cardiovascular Disease
|
CIRCULATION |
| Artículo | 2012 |
Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2012 |
Influencia del proceso de maduración del fruto en la calidad sensorial de aceites de oliva virgen de las variedades Picual, Hojiblanca y Picudo
|
GRASAS Y ACEITES |
| Artículo | 2012 |
Intake of alcohol-free red wine modulates antioxidant enzyme activities in a human intervention study
|
PHARMACOLOGICAL RESEARCH |
| Artículo | 2012 |
Isorhapontigenin: A novel bioactive stilbene from wine grapes
|
FOOD CHEMISTRY |
| Resumen congreso | 2012 |
Master en seguridad alimentaria de la Universidad de Sevilla: niveles de participación del área de Toxicología
|
Revista de Toxicología |
| Artículo | 2012 |
Production of melatonin by Saccharomyces strains under growth and fermentation conditions
|
JOURNAL OF PINEAL RESEARCH |
| Libro | 2012 |
Temas de interés en seguridad alimentaria, 2011
|
Temas de interés en seguridad alimentaria, 2011 |
| Libro | 2012 |
Toxicología de los aditivos alimentarios
|
Toxicología de los aditivos alimentarios |
| Artículo | 2012 |
Validation of an analytical method for the determination of ethyl carbamate in vinegars
|
TALANTA |
| Capítulo | 2011 |
Analytical methods of the determination of arginine amino acid
|
Arginine Amino Acid |
| Artículo | 2011 |
Characterization of Vitis vinifera L. subspecies sylvestris (Gmelin) Hegi in the Ebro river Basin (Spain)
|
VITIS |
| Artículo | 2011 |
Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-mass spectrometry method
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2011 |
Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragaria ananassa)
|
FOOD CHEMISTRY |
| Artículo | 2011 |
Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2011 |
Melatonin is synthesised by yeast during alcoholic fermentation in wines
|
FOOD CHEMISTRY |
| Artículo | 2011 |
Melatonin: A new bioactive compound in wine
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Ponencia | 2011 |
Phenolic compounds as markers for the authentication of sherry vinegars: A foresight for high quality vinegars characterization
|
ACS Symposium Series |
| Capítulo | 2011 |
Requisitos de seguridad alimentaria III
|
Tratado de derecho alimentario |
| Artículo | 2011 |
Stability, antioxidant activity and phenolic composition of commercial and reverse osmosis obtained dealcoholised wines
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Libro | 2011 |
Temas de interés en seguridad alimentaria
|
Temas de interés en seguridad alimentaria |
| Capítulo | 2010 |
Alimentos seguros y agencias de seguridad alimentaria
|
Aspectos higiénicos de los alimentos microbiológicamente seguros |
| Artículo | 2010 |
Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2010 |
Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods
|
FOOD CHEMISTRY |
| Artículo | 2010 |
Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis
|
JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 2010 |
Descriptive sensory analysis of wine vinegar: tasting procedure and reliability of new attributes
|
JOURNAL OF SENSORY STUDIES |
| Revisión | 2010 |
Determination of amino acids in grape-derived products: A review
|
TALANTA |
| Artículo | 2010 |
Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production
|
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY |
| Artículo | 2010 |
Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2010 |
Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry
|
FOOD CHEMISTRY |
| Ponencia | 2010 |
Key Odorants of the typical aroma of Sherry vinegar
|
Proceedings of the Weurman Symposium |
| Artículo | 2010 |
Technological process for production of persimmon and strawberry vinegars
|
International Journal of Wine Research |
| Artículo | 2010 |
Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2009 |
(+)-Dihydrorobinetin: a Marker of Vinegar Aging in Acacia (Robinia pseudoacacia) Wood
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2009 |
Actividad antioxidante y composición fenólica de bebidas de bajo contenido alcohólico elaboradas a partir de vino
|
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica, Ourense, del 3 al 5 de junio de 2009 |
| Revisión | 2009 |
Analysis of melatonin in foods
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Ponencia | 2009 |
Caracterización de vinagre obrenido de una población de vid silvestre, "Vitis vinífera" L. subspecie "sylvestris" (Gmelin) Hegi, en el Valle del Iregua (La Rioja)
|
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica, Ourense, del 3 al 5 de junio de 2009 |
| Artículo | 2009 |
Changes in Antioxidant Endogenous Enzymes (Activity and Gene Expression Levels) after Repeated Red Wine Intake
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2009 |
Conseguir la confianza del consumidor
|
UNE (Madrid) |
| Ponencia | 2009 |
Estudio del perfil volátil de vinagres de vino tinto durante el envejecimiento en barricas de diferentes maderas
|
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica, Ourense, del 3 al 5 de junio de 2009 |
| Revisión | 2009 |
Improvement of Wine Vinegar Elaboration and Quality Analysis: Instrumental and Human Sensory Evaluation
|
FOOD REVIEWS INTERNATIONAL |
| Capítulo | 2009 |
Jerez vinegar
|
Vinegars of the World |
| Artículo | 2009 |
Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods
|
FOOD CHEMISTRY |
| Revisión | 2009 |
Wine, Resveratrol and Health: a Review
|
NATURAL PRODUCT COMMUNICATIONS |
| Revisión | 2008 |
Antioxidant activity of phenolic compounds: From in vitro results to in vivo evidence
|
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION |
| Artículo | 2008 |
Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2008 |
Defining the typical aroma of Sherry vinegar: Sensory and chemical approach
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2008 |
HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2008 |
Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars
|
JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 2008 |
Simulated digestion and antioxidant activity of red wine fractions separated by high speed countercurrent chromatography
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2008 |
Targeting key aromatic substances on the typical aroma of Sherry vinegar
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2008 |
The phenolic composition of red wine vinegar produced in barrels made from different woods
|
FOOD CHEMISTRY |
| Artículo | 2007 |
Analysis for chloroanisoles and chlorophenols in cork by stir bar sorptive extraction and gas chromatography-mass spectrometry
|
TALANTA |
| Capítulo | 2007 |
Composición fenólica de vinagres obtenidos por certificación con cultivo superficial en barricas de diferentes maderas
|
Avances en ciencias y técnicas enológicas: Transferencia de tecnología de la red GIENOL al sector vitivinícola |
| Artículo | 2007 |
Different radical scavenging tests in virgin olive oil and their relation to the total phenol content
|
ANALYTICA CHIMICA ACTA |
| Capítulo | 2007 |
Estudio comparativo del consumo de aminoácidos y amonio en acetificaciones con cultivo superficial y amonio en acetificaciones con cultivo superficial y sumergido
|
Avances en ciencias y técnicas enológicas: Transferencia de tecnología de la red GIENOL al sector vitivinícola |
| Artículo | 2007 |
Preliminary assay on the radical scavenging activity of guaraná extracts
|
Schironia |
| Artículo | 2007 |
Radical scavenging ability of polyphenolic compounds towards DPPH free radical
|
TALANTA |
| Artículo | 2007 |
Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (uric acid and protein thiol groups)
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2006 |
Actividad antioxidante de pulpas de frutos tropicales: aplicación del método ABTS
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 2006 |
Acute intake of red wine does not affect antioxidant enzymes activities in human subjects
|
INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH |
| Capítulo | 2006 |
Alergia alimentaria
|
Toxicología alimentaria |
| Artículo | 2006 |
Capacidad antioxidante (ORAC FL) de pulpas de frutos congelados
|
Nutrire |
| Artículo | 2006 |
Comparación de métodos en la determinación de la actividad antioxidante de pulpas de frutos congelados
|
Schironia |
| Ponencia | 2006 |
Determinación de aminoácidos en vinagres mediante CLAE empleando el reactivo 6-aminoquinolil-N-Hidroxisuccinimidil Carbanato (AQC): puesta a punto y aplicación del método
|
Segundas Jornadas de I+ D+I en la Elaboración de Vinagres = Second Symposium on R+ D+I for Vinegar Production : Córdoba, abril 2006 |
| Artículo | 2006 |
Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity
|
ANALYTICA CHIMICA ACTA |
| Revisión | 2006 |
El fruto de la acerola: Composición, características productivas e importancia económica
|
Archivos Latinoamericanos de Nutrición |
| Capítulo | 2006 |
Evaluación de los nuevos alimentos
|
Toxicología alimentaria |
| Ponencia | 2006 |
Evaluación de parámetros físico-químicos durante la acetificación de vino tinto
|
Segundas Jornadas de I+ D+I en la Elaboración de Vinagres = Second Symposium on R+ D+I for Vinegar Production : Córdoba, abril 2006 |
| Ponencia | 2006 |
Evaluación físicoquímica y sensorial de vinagres
|
Segundas Jornadas de I+ D+I en la Elaboración de Vinagres = Second Symposium on R+ D+I for Vinegar Production : Córdoba, abril 2006 |
| Artículo | 2006 |
Influence of enological practices on the antioxidant activity of wines
|
FOOD CHEMISTRY |
| Revisión | 2006 |
Revisión de los métodos de evaluación de la actividad antioxidante in vitro del vino y valoración de sus efectos in vivo
|
Archivos Latinoamericanos de Nutrición |
| Artículo | 2006 |
Sensory evaluation of sherry vinegar: Traditional compared to accelerated aging with oak chips
|
JOURNAL OF FOOD SCIENCE |
| Capítulo | 2006 |
Sustancias antinutritivas presente en alimentos
|
Toxicología alimentaria |
| Capítulo | 2006 |
Toxicología de los aditivos alimentarios
|
Toxicología alimentaria |
| Artículo | 2005 |
Actividad antioxidante de los vinos y su relación con prácticas enológicas: influencia de la maceración, prensado y clarificación
|
Office International de la Vigne et du Vin. Bulletin: Revue Internationale |
| Artículo | 2005 |
Antioxidant capacity of plasma after red wine intake in human volunteers
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2005 |
Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos
|
Ciência e Tecnologia de Alimentos |
| Artículo | 2005 |
Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2005 |
Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol content
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2005 |
Propiedades químicas y farmacológicas del fruto guarana (Paulllinia cupana)
|
Vitae |
| Artículo | 2004 |
Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compounds
|
FOOD CHEMISTRY |
| Artículo | 2004 |
Antioxidant activity of wines and relation with their polyphenolic composition
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2004 |
Comparison of different sample preparation treatments for the analysis of wine phenolic compounds in human plasma by reversed phase high-performance liquid chromatography
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2004 |
Evolution of wine vinegar composition during accelerated aging with oak chips
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2004 |
The antioxidant activity of wines determined by the ABTS(*+) method: influence of sample dilution and time
|
TALANTA |
| Ponencia | 2003 |
Análisis de compuestos volátiles extraídos de la madera de roble en vinagres: puesta a punto y aplicación
|
VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL : Logroño, 21, 22 y 23 de mayo de 2003 |
| Artículo | 2003 |
Characterization of anthocyanins from the fruits of baguacu (Eugenia umbelliflora Berg)
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2003 |
Clarificación de vinagres mediante filtración tangencial
|
VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL : Logroño, 21, 22 y 23 de mayo de 2003 |
| Ponencia | 2003 |
Decoloración de vinagres mediante adsorción con carbones activados
|
VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL : Logroño, 21, 22 y 23 de mayo de 2003 |
| Ponencia | 2003 |
Evaluación de la actividad antioxidante de los vinos y su relación con la composición fenólica
|
VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL : Logroño, 21, 22 y 23 de mayo de 2003 |
| Ponencia | 2003 |
Evolución de compuestos volátiles y polifenoles durante el envejecimiento en madera de vinagres de Jerez a escala de laboratorio
|
VI Jornadas Científicas GIENOL |
| Ponencia | 2003 |
Factores que afectan la medida de los compuestos fenólicos del vino en plasma humano mediante HPLC
|
VI Jornadas Científicas GIENOL |
| Artículo | 2003 |
Note: Evaluation of aroma compounds in wine vinegars: Effect of previous neutralisation of samples
|
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL |
| Artículo | 2003 |
Optimising wine vinegar production: fermentation and aging
|
Applied Biotechnology, Food Science and Policy |
| Ponencia | 2002 |
Bap, una proteína implicada en la formación de biofilm en staphylococcus aureus, forma parte de elementos genéticos móviles en diferentes especies patógenas destaphylococcus coagulasa negativos
|
XXVII Jornadas Científicas y VI Jornadas Internacionales de la Sociedad Española de Ovinotecnia y Caprinotecnia: Valencia, 19-21, septiembre 2002 : producción ovina y caprina, nº XXVII SEOC |
| Artículo | 2002 |
El vinagre de vino: compuestos volátiles
|
Alimentación, Equipos y Tecnología |
| Artículo | 2002 |
Evolution of phenolic compounds during an experimental aging in wood of sherry vinegar
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2002 |
Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2002 |
La variación de fase en la expresión de bap regula la formación de biofilm y elproceso infectivo de staphylococcus aureus
|
XXVII Jornadas Científicas y VI Jornadas Internacionales de la Sociedad Española de Ovinotecnia y Caprinotecnia: Valencia, 19-21, septiembre 2002 : producción ovina y caprina, nº XXVII SEOC |
| Artículo | 2002 |
Sensory evaluation of sherry wine vinegar
|
JOURNAL OF SENSORY STUDIES |
| Artículo | 2002 |
Wine vinegar: technology, authenticity and quality evaluation
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY |
| Artículo | 2001 |
Changes in phenolic composition of wines submitted to in vitro dissolution tests
|
FOOD CHEMISTRY |
| Ponencia | 2001 |
Compuestos fenólicos del vino y su papel en la salud
|
Entre la tradición y la innovación |
| Artículo | 2001 |
Elaboración de un cuaderno de prácticas para la nueva asignatura "Nutrición y Bromatología" de los nuevos planes de estudio de la Licenciatura en Farmacia
|
Revista de Enseñanza Universitaria |
| Artículo | 2001 |
Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: influence of acetification and aging
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2001 |
Propiedades antioxidantes del vino y su evaluación
|
Tecnología del Vino. Tratamientos y Equipos para Viticultura y Enología |
| Artículo | 2001 |
Sherry wine vinegar: physicochemical changes during the acetification process
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2001 |
Simultaneous determinations of organic acids land sweeteners in soft drinks by ion-exclusion HPLC
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JOURNAL OF SEPARATION SCIENCE |
| Ponencia | 2000 |
Autoevaluación de los hábitos alimentarios y la motivación positiva en el aprendizaje de las asignaturas de "Bromatología" y "Nutrición y Dietética"
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Materiales para la calidad: actas de las II Jornadas Andaluzas de Calidad en la Enseñanza Universitaria : desarrollo de planes de calidad para la universidad |
| Artículo | 2000 |
Factores que afectan a los niveles de resveratrol en el vino
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Alimentación, Equipos y Tecnología |
| Artículo | 2000 |
Historias dietéticas: una ocasión para aprender a relacionarse con el paciente
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Revista de Enseñanza Universitaria |
| Capítulo | 2000 |
La Información Cofrade, vehículo de expresión y sentimientos del pueblo sevillano
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La fotografía y el quehacer periodístico cofrade |
| Artículo | 2000 |
Resveratrol content in wines and musts from the south of Spain
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NAHRUNG-FOOD |
| Artículo | 2000 |
Set up and optimization of a laboratory scale fermenter for the production of wine vinegar
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JOURNAL OF THE INSTITUTE OF BREWING |
| Ponencia | 1999 |
Clasificación de vinagres de vino según su composición fenólica mediante redes neuronales
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Grupos de Investigación Enológica : [III] Jornadas Científicas'97 : actas de los Encuentros de Primavera de la Universiad de Cádiz en El Puerto de Santa María, 1997 |
| Corrección | 1999 |
Erratum: 'Ion-exclusion chromatographic determination of organic acids in vinegars' (Journal of Chromatography (1998) A 822 (45-51) PII: S0021-9673(98)00572-X)
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JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 1999 |
Sherry wine vinegars: phenolic composition changes during aging
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FOOD RESEARCH INTERNATIONAL |
| Artículo | 1998 |
Ion-exclusion chromatographic determination of organic acids in vinegars
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JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 1998 |
Measurement of wine vinegars' color: Application of the characteristic vector method
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1998 |
The influence of the acetification process on the phenolic composition of wine vinegars
|
SCIENCES DES ALIMENTS |
| Ponencia | 1998 |
Vinagre de Jerez obtenido por cultivo sumergido: condiciones experimentales y composición final
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La vitiviniculture mondiale de l'avenir : 1998. XXIII congrès mondial de la vigne et du vin |
| Ponencia | 1997 |
Diferencias en la composición fenólica de vinagres tradicionales de distintos orígenes
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XVIII Jornadas de Viticultura y Enología Tierra de Barros : Almendralejo, 6-10 de Mayo de 1996 |
| Artículo | 1997 |
Differentiation of wine vinegars based on phenolic composition
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 1997 |
Evolución de diferentes parámetros fisicoquímicos en soleras de vinagre de vino
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XVIII Jornadas de Viticultura y Enología Tierra de Barros : Almendralejo, 6-10 de Mayo de 1996 |
| Artículo | 1997 |
Fibra dietética: Problemas en la definición y métodos de análisis
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Alimentación, Equipos y Tecnología |
| Artículo | 1997 |
Multivariate characterization of aging status in red wines based on chromatic parameters
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FOOD CHEMISTRY |
| Artículo | 1997 |
Multivariate characterization of wine vinegars from the south of Spain according to their metallic content
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TALANTA |
| Artículo | 1997 |
Phenolic composition of wine vinegars produced by traditional static methods
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NAHRUNG-FOOD |
| Artículo | 1997 |
Spectrophotometric determination of total procyanidins in wine vinegars
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TALANTA |
| Artículo | 1996 |
Compuestos polifenólicos de vinagres vínicos
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Alimentación, Equipos y Tecnología |
| Artículo | 1996 |
Contenido en fibra en muestras de pan tostado: valores de fibra bruta y fibra dietética frente a valores del etiquetado
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Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 1996 |
Mineral elements in wine vinegars made by traditional methods
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SCIENCES DES ALIMENTS |
| Artículo | 1996 |
Phenols HPLC analysis by direct injection of sherry wine vinegar
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JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES |
| Artículo | 1994 |
Characterization and differentiation of wine vinegars by multivariate-analysis
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 1994 |
Estándares dietéticos. II. Usos y aplicaciones
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Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 1994 |
Separation and identification of phenolic acids in wine vinegars by HPLC
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FOOD CHEMISTRY |
| Artículo | 1993 |
Distribución de las fracciones nitrogenadas orgánicas y aminoácidos totales en hojas de vid
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La Semana Vitivinícola |
| Artículo | 1992 |
Estándares dietéticos
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Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 1990 |
Ácido láctico en vinagres andaluces
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Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 1988 |
Constituyentes característicos de los vinagres vínicos andaluces
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Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 1988 |
Determinación de extracto seco, acidez y cenizas en muestras de vinagres de Andalucía occidental
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Anales de Bromatología |
| Artículo | 1988 |
Determination of glycerol in Andalusian vinegars
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Belgian journal of food chemistry and biotechnology |
| Artículo | 1988 |
Estudio de vinagres andaluces: pH, ácido tartárico, grado alcohólico y caramelo
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Anuario Alimentación, Equipos y Tecnología |
| Artículo | 1988 |
Metallic contaminants in andalusian vinegars
|
NAHRUNG-FOOD |
| Artículo | 1987 |
Acetoin content of andalusian vinegars
|
SCIENCES DES ALIMENTS |
| Artículo | 1987 |
Determination of proline in Andalusian vinegars
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Belgian journal of food chemistry and biotechnology |
| Revisión | 1987 |
El vinagre vínico y su situación en nuestro país y en la CEE
|
La Semana Vitivinícola |
| Artículo | 1987 |
Volatile components in Andalusian vinegars
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Zeitschrift für Lebensmittel-Untersuchung und -Forschung |
| Artículo | 1986 |
p-nitrophenylhydrazones of pyridinealdehydes. Spectroscopy studies.
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JOURNAL OF MOLECULAR STRUCTURE |
| Artículo | 1986 |
Spectrophotometric determination of toxic trace elements in milk: A review
|
Zeitschrift für die Gesamte Hygiene und Ihre Grenzgebiete |
| Artículo | 1985 |
Caracterización y determinación del ácido 5-(2-tiofeniliden)-2-tiobarbitúrico
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Revista de Toxicología |
| Artículo | 1984 |
Aplicación de la reacción de könig modificada al ensayo del ácido isonicotínico
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Farmacia Clinica |
| Artículo | 1984 |
Determinación analítica del ácido 5-(P-anisiliden)-2-tiobarbitúrico
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Revista de Toxicología |
| Artículo | 1984 |
Edulcorantes artificiales: Consideraciones sobre su inocuidad
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Alimentaria: Revista de tecnología e higiene de los alimentos |
| Revisión | 1984 |
Isonicotinic acid: properties and analytical methods. A review
|
Bollettino chimico farmaceutico (Milano) |
| Artículo | 1983 |
El vinagre: Su importancia y situación en Andalucía
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Alimentaria: Revista de tecnología e higiene de los alimentos |
