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

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1271-1281

2024

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Color Space Mathematical Modeling Using Microsoft Excel

Journal of chemical education, 2018-10, Vol.95 (10), p.1885-1889

2018

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Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels

Food research international, 2020-07, Vol.133, p.109165-109165, Article 109165

2020

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Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar

Ultrasonics sonochemistry, 2020-12, Vol.69, p.105244-105244, Article 105244

2020

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Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez

Food chemistry, 2019-07, Vol.286, p.275-281

2019

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Use of Alternative Wood for the Ageing of Brandy de Jerez

Foods, 2020-02, Vol.9 (3), p.250

2020

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Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy

Ultrasonics sonochemistry, 2017-05, Vol.36, p.226-235

2017

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

Foods, 2021-01, Vol.10 (2), p.288

2021

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Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method

Foods, 2020-03, Vol.9 (3), p.277

2020

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The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine

Food science & technology, 2022-06, Vol.163, p.113618, Article 113618

2022

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Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez

Journal of food composition and analysis, 2024-01, Vol.125, p.105780, Article 105780

2024

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Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control of Brandy de Jerez

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.990-997

2010

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Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks

Journal of food composition and analysis, 2022-08, Vol.111, p.104618, Article 104618

2022

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

Food science & technology, 2021-04, Vol.140, p.110706, Article 110706

2021

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Effect of ageing of sweet Sherry wines obtained from cvs Muscat and Pedro Ximénez on ethyl carbamate concentration

Australian journal of grape and wine research, 2015-10, Vol.21 (3), p.396-403

2015

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Slow wind and magnetic topology in the solar minimum corona in 1996–1997

Astronomy and astrophysics (Berlin), 2005-05, Vol.435 (2), p.699-711

2005

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

Foods, 2020-04, Vol.9 (4), p.424

2020

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Optimizing the Process of Making Sweet Wines To Minimize the Content of Ochratoxin A

Journal of agricultural and food chemistry, 2010-12, Vol.58 (24), p.13006-13012

2010

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Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with Fruits

Journal of agricultural and food chemistry, 2010-11, Vol.58 (22), p.11814-11820

2010

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Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits

Food science & technology, 2013-03, Vol.50 (2), p.469-479

2013

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Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

Journal of the science of food and agriculture, 2013-03, Vol.93 (4), p.741-748

2013

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Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

Journal of food science and technology, 2015-12, Vol.52 (12), p.7608-7624

2015

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Updated Review on Treatment of Atopic Dermatitis

Journal of investigational allergology & clinical immunology, 2023-01, Vol.33 (3), p.158-167

2023

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Spectroscopic measurement of the plasma electron density and outflow velocity in a polar coronal hole

Astronomy and astrophysics (Berlin), 2004-03, Vol.416 (2), p.749-758

2004

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Oxygen temperature anisotropy and solar wind heating above coronal holes out to 5 R

Astronomy and astrophysics (Berlin), 2007-12, Vol.476 (3), p.1341-1346

2007

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

Color Space Mathematical Modeling Using Microsoft Excel

Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels

Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar

Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez

Use of Alternative Wood for the Ageing of Brandy de Jerez

Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy

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

Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method

The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine

Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez

Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control of Brandy de Jerez

Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks

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

Effect of ageing of sweet Sherry wines obtained from cvs Muscat and Pedro Ximénez on ethyl carbamate concentration

Slow wind and magnetic topology in the solar minimum corona in 1996–1997

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

Optimizing the Process of Making Sweet Wines To Minimize the Content of Ochratoxin A

Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with Fruits

Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

Updated Review on Treatment of Atopic Dermatitis

Spectroscopic measurement of the plasma electron density and outflow velocity in a polar coronal hole

Oxygen temperature anisotropy and solar wind heating above coronal holes out to 5 R

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