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Journal of Food Science and Technology|October 28, 2016
Chemical and sensory characteristics of orange based vinegarCristina Cejudo-Bastante, Remedios Castro-Mejías, Ramón Natera-Marín, et al.
Journal of Agricultural and Food Chemistry|February 25, 2011
Characterization and differentiation of sherry brandies using their aromatic profileEnrique Durán Guerrero, María Jesús Cejudo Bastante, Remedios Castro Mejías, et al.
Journal of the Science of Food and Agriculture|October 20, 2012
Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activityMaría J Cejudo-Bastante, Enrique Durán-Guerrero, Ramón Natera-Marín, et al.
Journal of Chromatography. A|April 11, 2003
Headspace solid-phase microextraction analysis of aroma compounds in vinegar. Validation studyRamón Natera Marín, Remedios Castro Mejías, Maria De Valme García Moreno, et al.
Journal of the Science of Food and Agriculture|March 1, 2025
Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditionsPablo Andreu-García, Ana Jiménez-Cantizano, Pau Sancho-Galán, et al.
Journal of Agricultural and Food Chemistry|November 18, 2010
Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruitsMaría Jesús Cejudo Bastante, Enrique Durán Guerrero, Remedios Castro Mejías, et al.
Journal of the Science of Food and Agriculture|July 19, 2012
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegarMaría Jesús Cejudo-Bastante, M Carmen Rodríguez Dodero, Enrique Durán Guerrero, et al.
Journal of Food Science and Technology|November 26, 2015
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysisAlmudena Marrufo-Curtido, María Jesús Cejudo-Bastante, M Carmen Rodríguez-Dodero, et al.
Foods (Basel, Switzerland)|November 11, 2022
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of BrandyMaría Guerrero-Chanivet, Manuel J Valcárcel-Muñoz, Dominico Antonio Guillén-Sánchez, et al.
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