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

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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

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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

2013 | JOURNAL_ARTICLE

DOI: 10.1007/s00217-013-2061-3

EID: 2-s2.0-84888046648

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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

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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)

2012 | JOURNAL_ARTICLE

DOI: 10.1016/j.lwt.2012.01.028

EID: 2-s2.0-84858701933

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Characterization and differentiation of sherry brandies using their aromatic profile

2011 | JOURNAL_ARTICLE

DOI: 10.1021/jf104409n

EID: 2-s2.0-79952741228

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Phenolic characterisation of red grapes autochthonous to Andalusia

2009 | JOURNAL_ARTICLE

DOI: 10.1016/j.foodchem.2008.07.014

EID: 2-s2.0-50249164775

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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

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Characterisation of the volatile fraction of Andalusian sweet wines

2008 | JOURNAL_ARTICLE

DOI: 10.1007/s00217-007-0679-8

EID: 2-s2.0-41549131757

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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

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Sugar contents of Brandy de Jerez during its aging

2005 | JOURNAL_ARTICLE

DOI: 10.1021/jf0403078

EID: 2-s2.0-13944278386

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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

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

2003 | JOURNAL_ARTICLE

DOI: 10.1021/jf021180u

EID: 2-s2.0-0038284997

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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

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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

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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

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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

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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

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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

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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

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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

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