Recent submissions

Biotechnological Processes in Fruit Vinegar Production

Luzón-Quintana, Luz María; Castro Mejías, Remedios

; Durán Guerrero, Enrique

(MDPI, 2021-05)

Condiciones para el Cultivo de la Vid en Época Romana a través de Columela y los SIG

Trapero Fernández, Pedro

(UNIV SEVILLA, EDITORIAL, 2021)

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)

Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC-MS and HPLC-MS Techniques

El Cadi, Hafssa; El Bouzidi, Hajar; Selama, Ginane; Ramdan, Btissam; El Majdoub, Yassine Oulad; Alibrando, Filippo; Arena, Katia; Palma Lovillo, Miguel

; Brigui, Jamal; Mondello, Luigi; Cacciola, Francesco; Salerno, Tania M. G. (MDPI, 2021-05)

A microwave-based technique to determine saccharides and polyols contents in Spirulina (Arthrospira platensis)

Fathimah, Rohmah Nur; Setyaningsih, Widiastuti; Carrera Fernández, Ceferino Adrián

; Astari, Annisa Dwi; Masithoh, Rudiati Evi; Suryaningtyas, Indyaswan Tegar; Palma Lovillo, Miguel

(ELSEVIER, 2021-04)

Phenolic compounds in olive oil by solid phase extraction - Ultra performance liquid chromatography - Photodiode array detection for varietal characterization

Deflaoui, L.; Setyaningsih, Widiastuti; Palma Lovillo, Miguel

; Mekhoukhe, A.; Tamendjari, A. (ELSEVIER, 2021-04)

Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (Allium cepa L.)

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Carrera Fernández, Ceferino Adrián

; Espada Bellido, Estrella

; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2021-04)

Edible Flowers: Antioxidant Compounds and Their Functional Properties

Prabawati, Nadhila B.; Oktavirina, Viki; Palma Lovillo, Miguel

; Setyaningsih, Widiastuti (MDPI, 2021-04)

Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

Sancho Galán, Pau

; Amores Arrocha, Antonio

; Jiménez Cantizano, Ana Concepción

; Palacios Macías, Víctor Manuel

(MDPI, 2021-03)

Identification of Enzymatic Bottlenecks for the Aerobic Production of Malate from Glycerol by the Systematic Gene Overexpression of Anaplerotic Enzymes in Escherichia coli

Soto-Varela, Zamira E.; Cabrera Revuelta, Gema

; Romero Vargas, Agustín

; Cantero Moreno, Domingo

; Valle Gallardo, Antonio

; Bolívar Pérez, Jorge

(MDPI, 2021-03)

Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use

Valcárcel Muñoz, Manuel J.; Guerrero Chanivet, María

; García Moreno, María de Valme

; Rodríguez Dodero, María del Carmen

; Guillén Sánchez, Dominico Antonio

(MDPI, 2021-02)

Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Roldán Gómez, Ana María

; Sánchez García, Josefa

; Pérez Rodríguez, Luis; Palacios Macías, Víctor Manuel

(MDPI, 2021-02)

Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential

Carmona Jiménez, Yolanda; Palma Lovillo, Miguel

; Guillén Sánchez, Dominico Antonio

; García Moreno, María de Valme

(MDPI, 2021-02)

Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods

Velasco González de Peredo, Ana

; Vázquez Espinosa, Mercedes

; Espada Bellido, Estrella

; Carrera Fernández, Ceferino Adrián

; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2021-02)

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Cejudo Bastante, Cristina

; Arjona Mudarra, Paloma; Fernández Ponce, María Teresa

; Casas Cardoso, Lourdes

; Martínez de la Ossa Fernández, Enrique José

; Pereyra López, Clara María

(MDPI, 2021-02)

Macaúba’s world scenario: a bibliometric analysis

Catro Ampese, Larissa; Selene Buller, Luz; Machaca Monroy, Janeth; Pérez García, Montserrat

; Ramos Rodríguez, Antonio Rafael

; Forster-Carneiro, Tânia (SPRINGER, 2021-02-15)

Benefits in the valorization of sewage sludge and wine vinasse via a two-stage acidogenic-thermophilic and methanogenic-mesophilic system based on the Circular Economy concept.

Tena Villares, Miriam

; Pérez García, Montserrat

; Solera del Río, María del Rosario

(ELSEVIER, 2021-03-13)

Trust and Food Quality in the Valorisation of Geographical Indication Initiatives

Fernández Zarza, Mario; Amaya Corchuelo, Santiago

; Belletti, Giovanni; Aguilar-Criado, Encarnación (MDPI, 2021-03)

Discrimination of Ignitable Liquid Residues in Burned Petroleum-Derived Substrates by Using HS-MS eNose and Chemometrics

Falatová, Barbara; Ferreiro González, Marta

; Pérez Calle, José Luis

; Álvarez Saura, José Ángel

; Palma Lovillo, Miguel

(MDPI, 2021-02)

Alternative Food Networks: Perceptions in Short Food Supply Chains in Spain

Escobar López, Sttefanie Yenitza; Amaya Corchuelo, Santiago

; Espinoza Ortega, Angélica (MDPI, 2021-02-28)

UniversidaddeCádiz

Artículos Científicos IVAGRO: Recent submissions

Biotechnological Processes in Fruit Vinegar Production

Condiciones para el Cultivo de la Vid en Época Romana a través de Columela y los SIG

Aroma of Sherry Products: A Review

Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC-MS and HPLC-MS Techniques

A microwave-based technique to determine saccharides and polyols contents in Spirulina (Arthrospira platensis)

Phenolic compounds in olive oil by solid phase extraction - Ultra performance liquid chromatography - Photodiode array detection for varietal characterization

Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (Allium cepa L.)

Edible Flowers: Antioxidant Compounds and Their Functional Properties

Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

Identification of Enzymatic Bottlenecks for the Aerobic Production of Malate from Glycerol by the Systematic Gene Overexpression of Anaplerotic Enzymes in Escherichia coli

Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use

Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential

Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Macaúba’s world scenario: a bibliometric analysis

Benefits in the valorization of sewage sludge and wine vinasse via a two-stage acidogenic-thermophilic and methanogenic-mesophilic system based on the Circular Economy concept.

Trust and Food Quality in the Valorisation of Geographical Indication Initiatives

Discrimination of Ignitable Liquid Residues in Burned Petroleum-Derived Substrates by Using HS-MS eNose and Chemometrics

Alternative Food Networks: Perceptions in Short Food Supply Chains in Spain

Artículos Científicos IVAGRO: Recent submissions

Biotechnological Processes in Fruit Vinegar Production ﻿

Condiciones para el Cultivo de la Vid en Época Romana a través de Columela y los SIG ﻿

Aroma of Sherry Products: A Review ﻿

Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC-MS and HPLC-MS Techniques ﻿

A microwave-based technique to determine saccharides and polyols contents in Spirulina (Arthrospira platensis) ﻿

Phenolic compounds in olive oil by solid phase extraction - Ultra performance liquid chromatography - Photodiode array detection for varietal characterization ﻿

Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (Allium cepa L.) ﻿

Edible Flowers: Antioxidant Compounds and Their Functional Properties ﻿

Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation ﻿

Identification of Enzymatic Bottlenecks for the Aerobic Production of Malate from Glycerol by the Systematic Gene Overexpression of Anaplerotic Enzymes in Escherichia coli ﻿

Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use ﻿

Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines ﻿

Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential ﻿

Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods ﻿

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging ﻿

Macaúba’s world scenario: a bibliometric analysis ﻿

Benefits in the valorization of sewage sludge and wine vinasse via a two-stage acidogenic-thermophilic and methanogenic-mesophilic system based on the Circular Economy concept. ﻿

Trust and Food Quality in the Valorisation of Geographical Indication Initiatives ﻿

Discrimination of Ignitable Liquid Residues in Burned Petroleum-Derived Substrates by Using HS-MS eNose and Chemometrics ﻿

Alternative Food Networks: Perceptions in Short Food Supply Chains in Spain ﻿

Biotechnological Processes in Fruit Vinegar Production

Condiciones para el Cultivo de la Vid en Época Romana a través de Columela y los SIG

Aroma of Sherry Products: A Review

Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC-MS and HPLC-MS Techniques

A microwave-based technique to determine saccharides and polyols contents in Spirulina (Arthrospira platensis)

Phenolic compounds in olive oil by solid phase extraction - Ultra performance liquid chromatography - Photodiode array detection for varietal characterization

Development of a Rapid UHPLC-PDA Method for the Simultaneous Quantification of Flavonol Contents in Onions (Allium cepa L.)

Edible Flowers: Antioxidant Compounds and Their Functional Properties

Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

Identification of Enzymatic Bottlenecks for the Aerobic Production of Malate from Glycerol by the Systematic Gene Overexpression of Anaplerotic Enzymes in Escherichia coli

Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use

Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential

Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Macaúba’s world scenario: a bibliometric analysis

Benefits in the valorization of sewage sludge and wine vinasse via a two-stage acidogenic-thermophilic and methanogenic-mesophilic system based on the Circular Economy concept.

Trust and Food Quality in the Valorisation of Geographical Indication Initiatives

Discrimination of Ignitable Liquid Residues in Burned Petroleum-Derived Substrates by Using HS-MS eNose and Chemometrics

Alternative Food Networks: Perceptions in Short Food Supply Chains in Spain