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[Publicaciones en revistas]

    • ACCELERATED AGING OF A SHERRY WINE VINEGAR ON AN INDUSTRIAL SCALE EMPLOYING MICROOXYGENATION AND OAK CHIPS
    • [Revista]: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    • [Volumen]: 232
    • [Pagina inicial]: 241
    • [Pagina final]: 254
    • [Año]: 2011
    • [Autor] ([es]): ENRIQUE DURÁN GUERRERO, REMEDIOS CASTRO MEJÍAS, RAMÓN NATERA MARÍN, MARIA JESÚS RUIZ BEJARANO, M. CARMEN RODRÍGUEZ DODERO, CARMELO GARCÍA BARROSO
    • ANALYTICAL CHARACTERISATION OF A BRANDY DE JEREZ DURING ITS AGEING
    • [Revista]: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    • [Pagina inicial]: 000
    • [Pagina final]: 000
    • [Año]: 2011
    • [Autor] ([es]): MÓNICA SCHWARZ RODRÍGUEZ, M. CARMEN RODRÍGUEZ DODERO, DOMINICO A. GUILLÉN SÁNCHEZ, CARMELO GARCÍA BARROSO
    • CHARACTERIZATION AND DIFFERENTIATION OF SHERRY BRANDIES USING THEIR AROMATIC PROFILE
    • [Revista]: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    • [Pagina inicial]: X
    • [Pagina final]: Y
    • [Año]: 2011
    • [Autor] ([es]): ENRIQUE DURÁN GUERRERO, MARÍA JESÚS CEJUDO BASTANTE, REMEDIOS CASTRO MEJÍAS, RAMÓN NATERA MARÍN, CARMELO GARCÍA BARROSO
    • EFFECT OF WINE MICRO-OXYGENATION AND STORAGE TREATMENT ON COLOUR-RELATED PHENOLICS, VOLATILE COMPOSITION AND SENSORY CHARACTERISTICS
    • [Revista]: FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
    • [Volumen]: 44
    • [Pagina inicial]: 866
    • [Pagina final]: 874
    • [Año]: 2011
    • [Autor] ([es]): MARÍA JESÚS CEJUDO BASTANTE, SOLEDAD PÉREZ COELLO, ISIDRO HERMOSÍN GUTIÉRREZ
    • MICRO-OXYGENATION AND OAK CHIP TREATMENTS OF RED WINES: EFFECTS ON COLOUR-RELATED PHENOLICS, VOLATILE COMPOSITION AND SENSORY CHARACTERISTICS. PART II: MERLOT WINES
    • [Revista]: FOOD CHEMISTRY
    • [Volumen]: 124
    • [Pagina inicial]: 738
    • [Pagina final]: 748
    • [Año]: 2011
    • [Autor] ([es]): MARÍA JESÚS CEJUDO BASTANTE, ISIDRO HERMOSÍN GUTIÉRREZ, SOLEDAD PÉREZ COELLO
    • MICRO-OXYGENATION AND OAK CHIP TREATMENTS OF RED WINES: EFFECTS ON COLOUR-RELATED PHENOLICS, VOLATILE COMPOSITION AND SENSORY CHARACTERISTICS. PART I: PETIT VERDOT WINES
    • [Revista]: FOOD CHEMISTRY
    • [Volumen]: 124
    • [Pagina inicial]: 727
    • [Pagina final]: 737
    • [Año]: 2011
    • [Autor] ([es]): MARÍA JESÚS CEJUDO BASTANTE, ISIDRO HERMOSÍN GUTIÉRREZ, SOLEDAD PÉREZ COELLO
    • MICROWAVE ASSISTED EXTRACTION OF ANTHOCYANINS FROM GRAPE SKINS
    • [Revista]: FOOD CHEMISTRY
    • [Volumen]: 124
    • [Numero]: 3
    • [Pagina inicial]: 1238
    • [Pagina final]: 1243
    • [Año]: 2011
    • [Autor] ([es]): ALI LIAZID , RAUL FEDERICO GUERRERO HIDALGO, EMMA CANTOS VILLAR, MIGUEL PALMA LOVILLO, CARMELO GARCÍA BARROSO
    • VOLATILE COMPOUNDS AS MARKERS OF AGEING IN TEMPRANILLO RED WINES FROM LA MANCHA D.O. STORED IN OAK WOOD BARRELS
    • [Revista]: JOURNAL OF CHROMATOGRAPHY A
    • [Pagina inicial]: 1
    • [Pagina final]: 7
    • [Año]: 2011
    • [Autor] ([es]): LUCIA ISABEL CASTRO VAZQUEZ, ELENA ALAÑON, ELENA CALVO, MARÍA JESÚS CEJUDO BASTANTE, MARÍA CONSUELO DÍAZ-MAROTO, SOLEDAD PÉREZ COELLO