Listar por autor "Castro Mejías, Remedios"

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

Guillén Sánchez, Dominico Antonio

; Castro Mejías, Remedios

; Durán Guerrero, Enrique

; Rodríguez Dodero, María del Carmen

; García Moreno, María de Valme

; Guerrero Chanivet, María

; Valcárcel Muñoz, Manuel J. (MDPI, 2022-11-07)

Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple

Párraga, Samuel; Durán Guerrero, Enrique

; Castro Mejías, Remedios

(MDPI, 2021-06)

Aroma of Sherry Products: A Review

Durán Guerrero, Enrique

; Castro Mejías, Remedios

; Castro Mejías, Castro Mejías; Rodríguez Dodero, María del Carmen

; Schwarz Rodriguez, Mónica; Guillén Sánchez, Dominico Antonio

(MDPI, 2021-04)

Biotechnological Processes in Fruit Vinegar Production

Luzón-Quintana, Luz María; Castro Mejías, Remedios

; Durán Guerrero, Enrique

(MDPI, 2021-05)

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

Durán Guerrero, Enrique

; Schwarz Rodriguez, Mónica; Hernández-Recamales, M. Ángeles; García Barroso, Carmelo; Castro Mejías, Remedios

(MDPI, 2019-08)

Chemical and Sensory Characterization Of Orange Vinegar

Cejudo Bastante, Cristina

; Durán Guerrero, Enrique

; Castro Mejías, Remedios

; Natera Marín, Ramón; García Barroso, Carmelo (Springer, 2016)

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

Domínguez-Tornay, Antonio; Díaz Sánchez, Ana Belén

; Lasanta Melero, Cristina

; Durán Guerrero, Enrique

; Castro Mejías, Remedios

(Elsevier, 2024-02)

Comparative Study of Submerged and Surface Culture Acetiﬁcation Process for Orange Vinegar

Cejudo Bastante, Cristina

; Durán Guerrero, Enrique

; Castro Mejías, Remedios

; García Barroso, Carmelo (Wiley, 2017)

Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar

González García, Juan Alberto; Cereceda, Marta; Durán Guerrero, Enrique

; Rodríguez Dodero, María del Carmen

; Castro Mejías, Remedios

(Wiley, 2023-09-27)

Conclusiones del proyecto ¡Manos arriba!

López López, José Antonio

; Castro Mejías, Remedios

; Cubillana Aguilera, Laura

; Espada Bellido, Estrella

; Fernández Barbero, Gerardo

; Mendiguchía Martínez, Carolina

; Moreno Aguilar, Carlos

; Palacios Santander, José María

; Pinto Ganfornina, Juan José

; Naranjo Rodríguez, Ignacio; Rodríguez Dodero, María del Carmen

; Granado Castro, María Dolores

(2015-09-16)

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

Díaz Sánchez, Ana Belén

; Durán Guerrero, Enrique

; Valiente, Sergio; Castro Mejías, Remedios

; Lasanta Melero, Cristina

(MDPI, 2023)

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

Ruvalcaba, José E.; Durán Guerrero, Enrique

; García Barroso, Carmelo; Castro Mejías, Remedios

(MDPI, 2020-03)

Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process

Leonés, Adrián; Durán Guerrero, Enrique

; Carbú Espinosa de los Monteros, María

; Cantoral Fernández, Jesús Manuel

; García Barroso, Carmelo; Castro Mejías, Remedios

(2019)

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

Sánchez García, Josefa

; Aytan, Mirzayeva; Roldán Gómez, Ana María

; Castro Mejías, Remedios

; Palacios Macías, Víctor Manuel

; García Barroso, Carmelo; Durán Guerrero, Enrique

(2021)

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

Es-sbata, Ikram; Castro Mejías, Remedios

; Zouhair, Rachid; Durán Guerrero, Enrique

(WILEY, 2022-07)

Effect of the type of wood used for ageing onthe volatile composition of Pedro Ximénez sweet wine

Herrera, Pablo; Durán Guerrero, Enrique

; Sánchez Guillén, Manuel María; García Moreno, María de Valme

; Guillén Sánchez, Dominico Antonio

; García Barroso, Carmelo; Castro Mejías, Remedios

(WILEY, 2020-02-05)

Evolution of Volatile Compounds and Sensory Characteristics of Edible Green Seaweed 2 (Ulva rigida) during Storage at Different Temperatures

Sánchez García, Josefa

; Aytan, Mirzayeva; Roldán Gómez, Ana María

; Castro Mejías, Remedios

; Palacios Macías, Víctor Manuel

; García Barroso, Carmelo; Durán Guerrero, Enrique

(2019)

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

Díaz Sánchez, Ana Belén

; Durán Guerrero, Enrique

; Lasanta Melero, Cristina

; Castro Mejías, Remedios

(MDPI, 2022-10)

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

Schwarz Rodriguez, Mónica; Weber, Fabian; Durán Guerrero, Enrique

; Castro Mejías, Remedios

; Rodríguez Dodero, María del Carmen

; García Moreno, María de Valme

; Winterhalter, Peter; Guillén Sánchez, Dominico Antonio

(MDPI, 2021-01)

Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

Astola González, Antonio

; Durán Guerrero, Enrique

; Díaz Sánchez, Ana Belén

; Lasanta Melero, Cristina

; Castro Mejías, Remedios

(Springer, 2023-04-01)

Listar por autor "Castro Mejías, Remedios"

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 ﻿

Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple ﻿

Aroma of Sherry Products: A Review ﻿

Biotechnological Processes in Fruit Vinegar Production ﻿

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

Chemical and Sensory Characterization Of Orange Vinegar ﻿

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization ﻿

Comparative Study of Submerged and Surface Culture Acetiﬁcation Process for Orange Vinegar ﻿

Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar ﻿

Conclusiones del proyecto ¡Manos arriba! ﻿

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

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

Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process ﻿

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties ﻿

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

Effect of the type of wood used for ageing onthe volatile composition of Pedro Ximénez sweet wine ﻿

Evolution of Volatile Compounds and Sensory Characteristics of Edible Green Seaweed 2 (Ulva rigida) during Storage at Different Temperatures ﻿

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

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

Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer ﻿

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

Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple

Aroma of Sherry Products: A Review

Biotechnological Processes in Fruit Vinegar Production

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

Chemical and Sensory Characterization Of Orange Vinegar

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

Comparative Study of Submerged and Surface Culture Acetiﬁcation Process for Orange Vinegar

Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar

Conclusiones del proyecto ¡Manos arriba!

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

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

Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

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

Effect of the type of wood used for ageing onthe volatile composition of Pedro Ximénez sweet wine

Evolution of Volatile Compounds and Sensory Characteristics of Edible Green Seaweed 2 (Ulva rigida) during Storage at Different Temperatures

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

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

Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer