Listar por autor "Durán Guerrero, Enrique"

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)

Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

García Moreno, María de Valme

; Sánchez Guillén, Manuel María; Delgado González, Manuel Jesús

; Durán Guerrero, Enrique

; Rodríguez Dodero, María del Carmen

; García Barroso, Carmelo; Guillén Sánchez, Dominico Antonio

(Elsevier, 2021)

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)

Control de los procesos de elaboración, calidad y trazabilidad del vinagre de Jerez

Durán Guerrero, Enrique

(Servicio de Publicaciones de la Universidad de Cádiz, 2009-02-17)

Determinación de la densidad del petróleo y sus derivados

Durán Guerrero, Enrique

; Pastor Sánchez, Gabriel; Ferreiro González, Marta

(2018)

Determinación de la presión de vapor Reid

Ferreiro González, Marta

; Pastor Sánchez, Gabriel; Durán Guerrero, Enrique

(2018)

Determinación de la viscosidad Grados Engler

Ferreiro González, Marta

; Pastor Sánchez, Gabriel; Durán Guerrero, Enrique

(2018)

Determinación de la viscosidad mediante el viscosímetro Caída de Bola

Durán Guerrero, Enrique

; Pastor Sánchez, Gabriel; Ferreiro González, Marta

(2018)

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)

Listar por autor "Durán Guerrero, Enrique"

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 ﻿

Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types ﻿

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 ﻿

Control de los procesos de elaboración, calidad y trazabilidad del vinagre de Jerez ﻿

Determinación de la densidad del petróleo y sus derivados ﻿

Determinación de la presión de vapor Reid ﻿

Determinación de la viscosidad Grados Engler ﻿

Determinación de la viscosidad mediante el viscosímetro Caída de Bola ﻿

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). ﻿

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

Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

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

Control de los procesos de elaboración, calidad y trazabilidad del vinagre de Jerez

Determinación de la densidad del petróleo y sus derivados

Determinación de la presión de vapor Reid

Determinación de la viscosidad Grados Engler

Determinación de la viscosidad mediante el viscosímetro Caída de Bola

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).