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 |
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 |
Under-vine Zulla cover crop: Effect on glycosidic aroma precursors of Vitis vinifera L. cv Syrah musts
|
SCIENTIA HORTICULTURAE |
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 |
Iberian dry-cured ham sliced: Influence of vacuum packaging on volatile profile during chill-storage
|
Food Packaging and Shelf Life |
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 |
Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
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 | 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 |
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 |
Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis
|
Food Microbiology |
Artículo | 2020 |
Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars
|
FOOD CHEMISTRY |
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 |
Volatile metabolites produced by different flor yeast strains during wine biological ageing
|
FOOD RESEARCH INTERNATIONAL |
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 |
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 |
Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
|
FOODS |
Artículo | 2018 |
A viability study of C-O isotope fingerprint for different geographical provenances of Spanish wine vinegars
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
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 |
Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis
|
FOOD RESEARCH INTERNATIONAL |
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 |
Elemental characterisation of Andalusian wine vinegars with protected designation of origin by ICP-OES and chemometric approach
|
FOOD CONTROL |
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 |
Artículo | 2016 |
A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process
|
FOOD CHEMISTRY |
Artículo | 2016 |
Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines
|
FOOD CHEMISTRY |
Revisión | 2016 |
Recent developments in the analysis of musty odour compounds in water and wine: A review
|
JOURNAL OF CHROMATOGRAPHY A |
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 | 2014 |
Effect of storage time at low temperature on the volatile compound composition of Sevillana and Maravilla raspberries
|
Postharvest Biology and Technology |
Artículo | 2014 |
Influence of the production process of strawberry industrial purees on free and glycosidically bound aroma compounds
|
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES |
Artículo | 2013 |
A survey of biogenic amines in vinegars
|
FOOD CHEMISTRY |
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 |
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 |
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 |
Artículo | 2012 |
Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
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 |
Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
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 |
Ponencia | 2010 |
Key Odorants of the typical aroma of Sherry vinegar
|
Proceedings of the Weurman Symposium |
Artículo | 2010 |
Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains
|
ANALYTICA CHIMICA ACTA |
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 |
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 |
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 |
Targeting key aromatic substances on the typical aroma of Sherry vinegar
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
Artículo | 2007 |
Analysis for chloroanisoles and chlorophenols in cork by stir bar sorptive extraction and gas chromatography-mass spectrometry
|
TALANTA |
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 |
Capítulo | 2006 |
Alergia alimentaria
|
Toxicología alimentaria |
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 |
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 |
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 |
Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol content
|
JOURNAL OF FOOD ENGINEERING |
Artículo | 2004 |
Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compounds
|
FOOD CHEMISTRY |
Artículo | 2004 |
Evolution of wine vinegar composition during accelerated aging with oak chips
|
ANALYTICA CHIMICA ACTA |
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 |
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 |
Evolución de compuestos volátiles y polifenoles durante el envejecimiento en madera de vinagres de Jerez a escala de laboratorio
|
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 |
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 |
Artículo | 2002 |
Wine vinegar: technology, authenticity and quality evaluation
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY |
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 |
Sherry wine vinegar: physicochemical changes during the acetification process
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
Artículo | 2001 |
Simultaneous determinations of organic acids land sweeteners in soft drinks by ion-exclusion HPLC
|
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"
|
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 |
Historias dietéticas: una ocasión para aprender a relacionarse con el paciente
|
Revista de Enseñanza Universitaria |
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)
|
JOURNAL OF CHROMATOGRAPHY A |
Artículo | 1998 |
Ion-exclusion chromatographic determination of organic acids in vinegars
|
JOURNAL OF CHROMATOGRAPHY A |
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 |
Evolución de diferentes parámetros fisicoquímicos en soleras de vinagre de vino
|
XVIII Jornadas de Viticultura y Enología Tierra de Barros : Almendralejo, 6-10 de Mayo de 1996 |