| 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 | 2025 |
Insight into the chemical and nutritional fat profile of Tenebrio molitor larvae reared on different Agri-food by-products
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2025 |
Multiplatform spectralprint strategies for the authentication of Spanish PDO fortified wines using AHIMBU, an automatic hierarchical classification tool
|
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS |
| 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 |
| Capítulo | 2024 |
Analysis of Beverages
|
Non-invasive and Non-destructive Methods for Food Integrity |
| 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 |
Identificación del origen y el envejecimiento de los vinos: Desarrollan métodos innovadores, económicos y rápidos para identificar la autenticidad y el proceso de crianza de los vinos generosos con DOP
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| 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 |
Multidimensional fluorescence spectroscopic characterization of Spain's top-selling gins: Category and alcohol content
|
MICROCHEMICAL JOURNAL |
| Artículo | 2024 |
Usefulness of excitation-emission fluorescence spectralprint combined with chemometrics for authentication of PDO fortified wines
|
MICROCHEMICAL JOURNAL |
| 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 |
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 |
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 |
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 |
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 | 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 |
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 |
| Revisión | 2021 |
Spectralprint techniques for wine and vinegar characterization, authentication and quality control: advances and projections
|
TRAC-TRENDS IN ANALYTICAL CHEMISTRY |
| Artículo | 2021 |
Vinegarscan: a computer tool based on ultraviolet spectroscopy for a rapid authentication of wine vinegars
|
Chemosensors |
| 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 |
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 |
Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with European vinegars
|
FOOD CHEMISTRY |
| 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 |
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 |
Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars
|
TALANTA |
| 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 |
Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegars
|
FOOD CHEMISTRY |
| 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 | 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 |
| 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 |
| 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 |
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 |
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 |
Differential ecological traits of two Phlebotomus sergenti mitochondrial lineages in southwestern Europe and their epidemiological implications
|
TROPICAL MEDICINE & INTERNATIONAL HEALTH |
| 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 |
Menús ofertados en centros de educación infantil de Sevilla: Adecuación a criterios nutricionales y a las recomendaciones dietéticas
|
NUTRICION HOSPITALARIA |
| 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 |
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 |
Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile
|
FOOD CHEMISTRY |
| Artículo | 2015 |
Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes
|
FOODBORNE PATHOGENS AND DISEASE |
| 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 |
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 | 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 |
| 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 |
Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins
|
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE |
| 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 |
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 |
Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-mass spectrometry method
|
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 |
| 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 |
| 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 |
| 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 |
Sensory evaluation of sherry vinegar: Traditional compared to accelerated aging with oak chips
|
JOURNAL OF FOOD SCIENCE |
