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| Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS) | | Lebensmittel-Wissenschaft |
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| Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines | | Food chemistry |
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| Changes in aroma profile of sherry wines during the oxidative ageing | | International journal of food science and technology |
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| Descriptive sensory analysis of wine vinegar: tasting procedure and reliability of new attributes | | Journal of sensory studies |
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| Overexpression of stress-related genes enhances cell viability and velum formation in Sherry wine yeasts | | Applied microbiology and biotechnology |
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| A survey of biogenic amines in vinegars | | Food chemistry |
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| Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions | | European food research and technology |
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| Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures | | Biotechnology letters |
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| Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures | | Biotechnology letters |
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| Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent | | Journal of food science |
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| Changes in the polyphenolic and volatile content of “Fino” Sherry wine exposed to high temperature and ultraviolet and visible radiation | | European food research and technology |
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| Higher alcohols concentration and its relation with the biological aging evolution | | European food research and technology |
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| Biological aging of sherry wines under periodic and controlled microaerations with Saccharomyces cerevisiae var. capensis: Effect on odorant series | | Food chemistry |
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| Influence of nitrogen on the biological aging of sherry wine | | Journal of the science of food and agriculture |
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| An Assessment of the Role Played by Some Oxidation-Related Aldehydes in Wine Aroma | | Journal of agricultural and food chemistry |
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| Study of mineral profile of Montilla-Moriles “fino” wines using inductively coupled plasma atomic emission spectrometry methods | | Journal of food composition and analysis |
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| Aroma series as fingerprints for biological ageing in fino sherry-type wines | | Journal of the science of food and agriculture |
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| Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar | | Journal of agricultural and food chemistry |
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| Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines | | Food microbiology |
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| Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach | | Journal of agricultural and food chemistry |
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| Study of the Lipidic and Proteic Composition of an Industrial Filmogenic Yeast with Applications as a Nutritional Supplement | | Journal of agricultural and food chemistry |
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