Cookies Policy

The website of the University of Cádiz uses its own and third-party cookies to carry out analysis of use and measurement of traffic, as well as to allow the correct functioning in social networks, and in this way to improve your browsing experience.

If you want to configure cookies, press the button Customize Cookies. You can also access the cookie settings at any time from the corresponding link in the footer.

For more information about cookies you can consult the Cookies policy from the website of the University of Cádiz.

Cookies customization

The website of the University of Cádiz uses its own and third-party cookies to carry out analysis of use and measurement of traffic, as well as to allow the correct functioning in social networks, and in this way to improve your browsing experience.

For more information about cookies you can consult the Cookies policy from the website of the University of Cádiz. You can also access the cookie settings at any time from the corresponding link in the footer.

You can configure the website cookies according to their purpose:

  • Statistical analysis

    Third-party cookies (Google Analytics) are used on this site that allow the number of users to be quantified anonymously (personal data will never be obtained to identify the user) and thus be able to analyze the use made by users of our service, in order to improve the browsing experience and offer our content optimally.

  • Social networks

    Third-party cookies are used on this website that allow the proper functioning of some social networks (mainly YouTube and Twitter) without using any personal data of the user.



Información ORCID de GARCÍA BARROSO, CARMELO


Biografía


Researcher at the Analytical Chemistry Department, Universidad de Cádiz


Empleo


Universidad de Cádiz: Cádiz, Andalucía, España



Obras


Characterisation of commercial aromatised vinegars: Phenolic compounds, volatile composition and antioxidant activity

2013 | JOURNAL_ARTICLE

DOI: 10.1002/jsfa.5885

EID: 2-s2.0-84875609094

Mostrar Detalles




Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

2013 | JOURNAL_ARTICLE

DOI: 10.1002/jsfa.5785

EID: 2-s2.0-84874005338

Mostrar Detalles




Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions

2013 | JOURNAL_ARTICLE

DOI: 10.1007/s00217-013-2061-3

EID: 2-s2.0-84888046648

Mostrar Detalles




Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits

2013 | JOURNAL_ARTICLE

DOI: 10.1016/j.lwt.2012.08.022

EID: 2-s2.0-84867880097

Mostrar Detalles




Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)

2012 | JOURNAL_ARTICLE

DOI: 10.1016/j.lwt.2012.01.028

EID: 2-s2.0-84858701933

Mostrar Detalles




Characterization and differentiation of sherry brandies using their aromatic profile

2011 | JOURNAL_ARTICLE

DOI: 10.1021/jf104409n

EID: 2-s2.0-79952741228

Mostrar Detalles




Phenolic characterisation of red grapes autochthonous to Andalusia

2009 | JOURNAL_ARTICLE

DOI: 10.1016/j.foodchem.2008.07.014

EID: 2-s2.0-50249164775

Mostrar Detalles




Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products

2008 | JOURNAL_ARTICLE

DOI: 10.1007/s00217-008-0900-4

EID: 2-s2.0-44649157729

Mostrar Detalles




Characterisation of the volatile fraction of Andalusian sweet wines

2008 | JOURNAL_ARTICLE

DOI: 10.1007/s00217-007-0679-8

EID: 2-s2.0-41549131757

Mostrar Detalles




Effects of grape destemming on the polyphenolic and volatile content of fino sherry wine during alcoholic fermentation

2005 | JOURNAL_ARTICLE

DOI: 10.1177/1082013205056779

EID: 2-s2.0-24944432349

Mostrar Detalles




Sugar contents of Brandy de Jerez during its aging

2005 | JOURNAL_ARTICLE

DOI: 10.1021/jf0403078

EID: 2-s2.0-13944278386

Mostrar Detalles




Changes in the Polyphenolic and Volatile Contents of "Fino" Sherry Wine Exposed to Ultraviolet and Visible Radiation during Storage

2003 | JOURNAL_ARTICLE

DOI: 10.1021/jf030223j

EID: 2-s2.0-9144268609

Mostrar Detalles




Chemometric studies of vinegars from different raw materials and processes of production

2003 | JOURNAL_ARTICLE

DOI: 10.1021/jf021180u

EID: 2-s2.0-0038284997

Mostrar Detalles




Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wine

2003 | JOURNAL_ARTICLE

DOI: 10.1016/S0021-9673(03)00541-7

EID: 2-s2.0-0038582630

Mostrar Detalles




Study of the polyphenol content of red and white grape varieties by liquid chromatography-mass spectrometry and its relationship to antioxidant power

2003 | JOURNAL_ARTICLE

DOI: 10.1016/S0021-9673(03)01187-7

EID: 2-s2.0-0042329421

Mostrar Detalles




Analysis of sugar acids by capillary electrophoresis with indirect UV detection. Application to samples of must and wine

2002 | JOURNAL_ARTICLE

DOI: 10.1007/s00217-002-0528-8

EID: 2-s2.0-34147162555

Mostrar Detalles




Comparison of the evolution of low molecular weight phenolic compounds in typical Sherry wines: Fino, Amontillado, and Oloroso

2002 | JOURNAL_ARTICLE

DOI: 10.1021/jf020271o

EID: 2-s2.0-0037132606

Mostrar Detalles




Headspace solid-phase microextraction analysis of aroma compounds in vinegar: Validation study

2002 | JOURNAL_ARTICLE

DOI: 10.1016/S0021-9673(02)00786-0

EID: 2-s2.0-0037162913

Mostrar Detalles




Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar

2002 | JOURNAL_ARTICLE

DOI: 10.1016/S0021-9673(02)00122-X

EID: 2-s2.0-0037066509

Mostrar Detalles




Studies on the browning of fino sherry and its relation to polyphenolic compounds

1989 | JOURNAL_ARTICLE

DOI: 10.1007/BF01683208

EID: 2-s2.0-0013670448

Mostrar Detalles




A study of behavioural groupings of polyphenolic species in "Fino" sherry wine Evolution during vinification and mechanical treatment of the grape

1987 | JOURNAL_ARTICLE

DOI: 10.1007/BF01123036

EID: 2-s2.0-0023423957

Mostrar Detalles