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Ultrasonics Sonochemistry|July 6, 2020
Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegarMaría Jiménez-Sánchez, Enrique Durán-Guerrero, M Carmen Rodríguez-Dodero, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peelsFernanda J Bruna-Maynou, Remedios Castro, M Carmen Rodríguez-Dodero, et al.
Sensors (Basel, Switzerland)|November 9, 2017
Characterization and Differentiation of Petroleum-Derived Products by E-Nose FingerprintsMarta Ferreiro-González, Gerardo F Barbero, Miguel Palma, et al.
Food Chemistry|February 5, 2014
Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)Gerardo F Barbero, Aurora G Ruiz, Ali Liazid, et al.
Sensors (Basel, Switzerland)|May 18, 2016
Determination of Ignitable Liquids in Fire Debris: Direct Analysis by Electronic NoseMarta Ferreiro-González, Gerardo F Barbero, Miguel Palma, et al.
Foods (Basel, Switzerland)|April 9, 2020
Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet WinesM Jesús Ruiz-Bejarano, Enrique Durán-Guerrero, Remedios Castro, et al.
Natural Product Communications|March 26, 2014
Intraspecific variability of the essential oil of Cladanthus mixtus from MoroccoAnass Elouaddari, Abdelaziz El Amrani, Jamal JamalEddine, et al.
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