Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

por Durán-Guerrero, Enrique, Castro, Remedios
Publicado 2021

Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

por Durán-Guerrero, Enrique, Castro Mejías, Remedios
Publicado 2021

Biotechnological Processes in Fruit Vinegar Production

por Luzón-Quintana, Luz María, Castro, Remedios, Durán-Guerrero, Enrique
Publicado 2021

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

por Díaz, Ana Belén, Durán-Guerrero, Enrique, Lasanta, Cristina, Castro, Remedios
Publicado 2022

Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)

por Es‐sbata, Ikram, Castro, Remedios, Zouhair, Rachid, Durán‐Guerrero, Enrique
Publicado 2022

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

por Ruvalcaba, José E., Durán-Guerrero, Enrique, Barroso, Carmelo G., Castro, Remedios
Publicado 2020

Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast

por Díaz, Ana Belén, Durán-Guerrero, Enrique, Valiente, Sergio, Castro, Remedios, Lasanta, Cristina
Publicado 2023

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

por Ruiz-Rodríguez, Ana, Durán-Guerrero, Enrique, Natera, Ramón, Palma, Miguel, Barroso, Carmelo G.
Publicado 2020

Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

por Es-sbata, Ikram, Castro, Remedios, Carmona-Jiménez, Yolanda, Zouhair, Rachid, Durán-Guerrero, Enrique
Publicado 2022

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

por Durán-Guerrero, Enrique, Schwarz, Mónica, Fernández-Recamales, M. Ángeles, Barroso, Carmelo G., Castro, Remedios
Publicado 2019

Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

por Ruiz-Bejarano, M. Jesús, Durán-Guerrero, Enrique, Castro, Remedios, Barroso, Carmelo G., Rodríguez-Dodero, M. Carmen
Publicado 2020

Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

por Pedrosa-López, María del Carmen, Aragón-García, Fátima, Ruíz-Rodríguez, Ana, Piñeiro, Zulema, Durán-Guerrero, Enrique, Palma, Miguel
Publicado 2022

Aroma of Sherry Products: A Review

por Durán-Guerrero, Enrique, Castro, Remedios, García-Moreno, María de Valme, Rodríguez-Dodero, María del Carmen, Schwarz, Mónica, Guillén-Sánchez, Dominico
Publicado 2021

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

por El-Askri, Taoufik, Yatim, Meriem, Sehli, Youness, Rahou, Abdelilah, Belhaj, Abdelhaq, Castro, Remedios, Durán-Guerrero, Enrique, Hafidi, Majida, Zouhair, Rachid
Publicado 2022

HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography

por Schwarz, Mónica, Weber, Fabian, Durán-Guerrero, Enrique, Castro, Remedios, Rodríguez-Dodero, María del Carmen, García-Moreno, Maria Valme, Winterhalter, Peter, Guillén-Sánchez, Dominico
Publicado 2021

A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

por Guerrero-Chanivet, María, Valcárcel-Muñoz, Manuel J., Guillén-Sánchez, Dominico Antonio, Castro-Mejías, Remedios, Durán-Guerrero, Enrique, Rodríguez-Dodero, Carmen, García-Moreno, María de Valme
Publicado 2022