| 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 |
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 |
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 |
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 |
The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain
|
FERMENTATION-BASEL |
| Artículo | 2023 |
Hydroxytyrosol and dopamine metabolites: Anti-aggregative effect and neuroprotective activity against α-synuclein-induced toxicity
|
FOOD AND CHEMICAL TOXICOLOGY |
| Artículo | 2022 |
Anti-VEGF effect of bioactive indolic compounds and hydroxytyrosol metabolites
|
FOODS |
| Revisión | 2022 |
Hydroxytyrosol in foods: analysis, food sources, EU dietary intake, and potential uses
|
FOODS |
| Artículo | 2022 |
Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
|
FOOD CHEMISTRY |
| 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 |
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 |
| Capítulo | 2021 |
Blueberry anthocyanins: profile, metabolism, and biological activity
|
Blueberries: Nutrition, Consumption and Health |
| Capítulo | 2021 |
Effect of processing on the bioactivity of blueberries anthocyanins
|
Blueberries: Nutrition, Consumption and Health |
| Artículo | 2020 |
Anthocyanins in blueberries grown in hot climate exert strong antioxidant activity and may be effective against urinary tract bacteria
|
ANTIOXIDANTS |
| Artículo | 2020 |
Chemical hazards in grapes and wine, climate change and challenges to face
|
FOOD CHEMISTRY |
| 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 |
Hydroxytyrosol decreases lps-and α-synuclein-induced microglial activation in vitro
|
ANTIOXIDANTS |
| Capítulo | 2020 |
Microglia-mediated neuroinflammation and Mediterranean diet
|
The Mediterranean Diet: An Evidence-Based Approach |
| 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 |
| Capítulo | 2020 |
Strawberry
|
VALORIZATION OF FRUIT PROCESSING BY-PRODUCTS |
| Artículo | 2019 |
Anti-VEGF signalling mechanism in HUVECs by melatonin, serotonin, hydroxytyrosol and other bioactive compounds
|
NUTRIENTS |
| 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 |
| 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 |
Melatonin, protocatechuic acid and hydroxytyrosol effects on vitagenes system against alpha-synuclein toxicity
|
FOOD AND CHEMICAL TOXICOLOGY |
| Artículo | 2019 |
Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| 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 |
Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS method
|
FOOD CHEMISTRY |
| Artículo | 2018 |
In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-beta Kinetics and Neuroprotection
|
MOLECULAR NUTRITION & FOOD RESEARCH |
| 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 | 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 |
Effect of gluconic acid submerged fermentation of strawberry puree on amino acids and biogenic amines profile
|
JOURNAL OF FOOD PROCESSING AND PRESERVATION |
| 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 |
Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds
|
NUTRIENTS |
| 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 |
| Capítulo | 2017 |
Vinegars and Other Fermented Condiments
|
FERMENTED FOODS IN HEALTH AND DISEASE PREVENTION |
| 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 |
Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| 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 |
| Revisión | 2016 |
Melatonin and Other Tryptophan Metabolites Produced by Yeasts: Implications in Cardiovascular and Neurodegenerative Diseases
|
FRONTIERS IN MICROBIOLOGY |
| 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 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 | 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 |
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 |
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 |
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 |
| 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 |
| Ponencia | 2013 |
Phenolic characterization and antioxidant activity of strawberry (fragaria ananassa) puree
|
ANNALS OF NUTRITION AND METABOLISM |
| 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 |
Comparative evaluation of the antioxidant activity of melatonin and related indoles
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| 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 |
| 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 |
| Artículo | 2011 |
Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragaria ananassa)
|
FOOD CHEMISTRY |
| 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 |
| 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 |
| Artículo | 2010 |
Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2010 |
Descriptive sensory analysis of wine vinegar: tasting procedure and reliability of new attributes
|
JOURNAL OF SENSORY STUDIES |
| 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 |
| 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 |
| 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 |
| 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 |
Simulated digestion and antioxidant activity of red wine fractions separated by high speed countercurrent chromatography
|
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 |
Different radical scavenging tests in virgin olive oil and their relation to the total phenol content
|
ANALYTICA CHIMICA ACTA |
| 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 |
Acute intake of red wine does not affect antioxidant enzymes activities in human subjects
|
INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH |
| 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 |
| 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 |
| 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 |
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 | 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 |
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 |
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 |
Optimising wine vinegar production: fermentation and aging
|
Applied Biotechnology, Food Science and Policy |
| 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 |
| 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 |
| 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 |
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
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Ponencia | 2000 |
Autoevaluación de los hábitos alimentarios y la motivación positiva en el aprendizaje de las asignaturas de "Bromatología" y "Nutrición y Dietética"
|
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
|
Alimentación, Equipos y Tecnología |
| Artículo | 2000 |
Historias dietéticas: una ocasión para aprender a relacionarse con el paciente
|
Revista de Enseñanza Universitaria |
| Artículo | 2000 |
Resveratrol content in wines and musts from the south of Spain
|
NAHRUNG-FOOD |
| Artículo | 2000 |
Set up and optimization of a laboratory scale fermenter for the production of wine vinegar
|
JOURNAL OF THE INSTITUTE OF BREWING |
| Ponencia | 1999 |
Clasificación de vinagres de vino según su composición fenólica mediante redes neuronales
|
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 |
| Artículo | 1999 |
Sherry wine vinegars: phenolic composition changes during aging
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 1998 |
Measurement of wine vinegars' color: Application of the characteristic vector method
|
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
|
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
|
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
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1997 |
Phenolic composition of wine vinegars produced by traditional static methods
|
NAHRUNG-FOOD |
| Artículo | 1997 |
Spectrophotometric determination of total procyanidins in wine vinegars
|
TALANTA |
| Artículo | 1996 |
Compuestos polifenólicos de vinagres vínicos
|
Alimentación, Equipos y Tecnología |
| Artículo | 1996 |
Phenols HPLC analysis by direct injection of sherry wine vinegar
|
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES |
| Artículo | 1994 |
Estándares dietéticos. II. Usos y aplicaciones
|
Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 1994 |
Separation and identification of phenolic acids in wine vinegars by HPLC
|
FOOD CHEMISTRY |
| Artículo | 1992 |
Estándares dietéticos
|
Nutrición Clínica y Dietética Hospitalaria |
