Search Results - "García Barroso, Carmelo"

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures by Sánchez‐García, Fini, Mirzayeva, Aytan, Roldán, Ana, Castro, Remedios, Palacios, Victor, García‐Barroso, Carmelo, Durán‐Guerrero, Enrique

“…BACKGROUND Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during…”
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Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices by Herrera, Carla, Castro, Remedios, García-Barroso, Carmelo, Durán-Guerrero, Enrique

“…A stir bar sorptive extraction method for the determination of volatile compounds in orange juices was developed. The extraction variables were optimized using…”
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Determination of Melatonin in Rice (Oryza sativa) Grains by Pressurized Liquid Extraction by Setyaningsih, Widiastuti, Saputro, Irfan Estiono, Barbero, Gerardo Fernández, Palma, Miguel, García Barroso, Carmelo

“…Melatonin provides a number of benefits for human health. The study reported here concerns the optimization, validation, and application of analytical…”
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Comparative study of submerged and surface culture acetification process for orange vinegar by Cejudo‐Bastante, Cristina, Durán‐Guerrero, Enrique, García‐Barroso, Carmelo, Castro‐Mejías, Remedios

“…BACKGROUND The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared…”
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Use of Alternative Wood for the Ageing of Brandy de Jerez by García-Moreno, M Valme, Sánchez-Guillén, Manuel M, Mier, María Ruiz de, Delgado-González, Manuel J, Rodríguez-Dodero, M Carmen, García-Barroso, Carmelo, Guillén-Sánchez, Dominico A

“…The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak,…”
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Optimizing the Process of Making Sweet Wines To Minimize the Content of Ochratoxin A by Ruíz Bejarano, M. Jesús, Rodríguez Dodero, M. Carmen, Barroso, Carmelo García

“…During the drying process of raisins, the grapes are subjected to climatic variations that can result in heavy infections of some fungal species that produce…”
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Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars by Guerrero, Enrique Durán, Marín, Ramón Natera, Mejías, Remedios Castro, Barroso, Carmelo García

“…Stir bar sorptive extraction (SBSE) was evaluated for analysing volatile compounds in vinegar. The extraction and desorption analytical conditions have been…”
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Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity by Cejudo-Bastante, MarÍa J, Durán-Guerrero, Enrique, Natera-Marín, Ramón, Castro-Mejías, Remedios, García-Barroso, Carmelo

“…Background Nineteen commercially available aromatised vinegars, which were representative of this type of product, were tested to ascertain their phenolic and…”
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Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with Fruits by Cejudo Bastante, María Jesús, Durán Guerrero, Enrique, Castro Mejías, Remedios, Natera Marín, Ramón, Rodríguez Dodero, M. Carmen, Barroso, Carmelo García

“…Several experiments of maceration of a sherry wine vinegar with different fruits (orange, lemon, strawberry, grapefruit, and lime) have been carried out. After…”
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Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar by Cejudo-Bastante, María Jesús, Dodero, M Carmen Rodríguez, Guerrero, Enrique Durán, Mejías, Remedios Castro, Marín, Ramón Natera, Barroso, Carmelo García

“…BACKGROUND: Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market…”
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Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production by Natera, Ramón, Castro, Remedios, Hernández, María Jesús, García-Barroso, Carmelo

“…The phenolic composition, aroma compounds, and organic acid content of 83 vinegars have been determined. Multivariate analysis techniques have been used to…”
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Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips by Durán Guerrero, Enrique, Castro Mejías, Remedios, Natera Marín, Ramón, Ruiz Bejarano, María Jesús, Rodríguez Dodero, María Carmen, García Barroso, Carmelo

“…A study of accelerated aging on an industrial scale, employing both microoxygenation and oak chips, of a Sherry wine vinegar has been carried out. The effect…”
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Traceability of Phytosanitary Products in the Production of a Sherry Wine Vinegar by Guerrero, Enrique Durán, Marín, Ramón Natera, Mejías, Remedios Castro, Barroso, Carmelo García

“…In the present work, the monitoring of the evolution of the different phytosanitary products employed in the production of a Sherry wine vinegar has been…”
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Colour evolution kinetics study of spirits in their ageing process in wood casks by Delgado-González, Manuel J., García-Moreno, M. Valme, Sánchez-Guillén, Manuel M., García-Barroso, Carmelo, Guillén-Sánchez, Dominico A.

“…The colour of alcoholic beverages increases as they are aged in wood casks, due to the oxidation of the extracted phenols and tannic substances. In this paper,…”
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Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace by Carmona-Jiménez, Yolanda, García-Moreno, M. Valme, García-Barroso, Carmelo

“…Winemaking by-products are considered to be a rich source of bioactive compounds. Grape pomace is susceptible to microbial degradation due to the degree of…”
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Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types by García-Moreno, M. Valme, Sánchez-Guillén, Manuel M., Delgado-González, Manuel J., Durán-Guerrero, Enrique, Rodríguez-Dodero, M. Carmen, García-Barroso, Carmelo, Guillén-Sánchez, Dominico A.

“…Oloroso Sherry Wine is a fortified Sherry wine obtained by oxidation and ageing in American oak barrels of 500 L–600 L. In this work, the study of the…”
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Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods by Barbero, Gerardo Fernández, Liazid, Ali, Azaroual, Latifa, Palma, Miguel, Barroso, Carmelo García

“…The quantification of the major capsaicinoids, namely nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in…”
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Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products by Castro, Remedios, Natera, Ramón, Durán, Enrique, García-Barroso, Carmelo

“…Aroma compounds are most closely associated with the volatile fraction of foods. Common analytical separation procedures employed to analyse volatile compounds…”
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Phenolic characterisation of red grapes autochthonous to Andalusia by Guerrero, Raúl F., Liazid, Ali, Palma, Miguel, Puertas, Belén, González-Barrio, Rocío, Gil-Izquierdo, Ángel, García-Barroso, Carmelo, Cantos-Villar, Emma

“…Twenty six phenolic compounds in wine grapes were identified and quantified in five winegrape varieties using the complementary information from…”
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Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content by Schwarz, Mónica, Rodríguez, MCarmen, Martínez, Cristina, Bosquet, Virginia, Guillén, Dominico, Barroso, Carmelo García

“…The antioxidant activities (AA) of commercial sherry brandies (Solera, Solera Reserva and Solera Gran Reserva) and samples obtained from an experimental ageing…”
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