Use of Alternative Wood for the Ageing of Brandy de Jerez

Autor: M. Valme García-Moreno, Manuel M. Sánchez-Guillén, María Ruiz de Mier, Manuel J. Delgado-González, M. Carmen Rodríguez-Dodero, Carmelo García-Barroso, Dominico A. Guillén-Sánchez

Publikováno v: Foods, Vol 9, Iss 3, p 250 (2020)

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, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technica

Externí odkaz: https://doaj.org/article/9850e2dac5df43c8be7553c0feca190f

Evolution of volatile compounds and sensory characteristics of edible green seaweed ( Ulva rigida ) during storage at different temperatures

Autor: Fini Sánchez-García, Enrique Durán-Guerrero, Aytan Mirzayeva, Carmelo García-Barroso, Víctor Palacios, Remedios Castro, Ana Roldán

Publikováno v: Journal of the Science of Food and Agriculture. 99:5475-5482

BACKGROUND: Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with lo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7700569a98aa5a39ff66d00f7dfb6fda
https://doi.org/10.1002/jsfa.9808

Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication

Autor: Enrique Durán-Guerrero, Remedios Castro, Lara Corsini, Carmelo García Barroso

Publikováno v: Food Chemistry. 272:702-708

Odour-active compounds in three traditional balsamic vinegars from Modena (TB) and seven balsamic vinegars from Modena (PGI) were determined by gas chromatography-olfactometry (GC-O) using frequency of detection methodology (modified frequency, MF, %

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad9e2ae24bb8cebc4f195926fb4f293a
https://doi.org/10.1016/j.foodchem.2018.08.100

Characterization and differentiation of seaweeds on the basis of their volatile composition

Autor: Enrique Durán-Guerrero, Carmelo García Barroso, Aytan Mirzayeva, Remedios Castro

Publikováno v: Food chemistry. 336

Thirty one samples from different macroalgae species have been studied to determine the influence of several parameters such as the harvesting season, the geographical origin, the species or a pretreatment procedure on their volatile composition. A M

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0353eba2a931f34770daa248665e4d1c
https://pubmed.ncbi.nlm.nih.gov/32768912

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

Autor: Carmelo García Barroso, Marta Ferreiro-González, Gerardo F. Barbero, Mercedes Vázquez-Espinosa, Ana V. González-de-Peredo, Estrella Espada-Bellido, Oreto Fayos, Ana Garcés-Claver, José Arturo Olguín-Rojas, Miguel Palma

Publikováno v: Agronomy 2020, 10(2), 252
Agronomy; Volume 10; Issue 2; Pages: 252
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
RODIN. Repositorio de Objetos de Docencia e Investigación de la Universidad de Cádiz
Agronomy, Vol 10, Iss 2, p 252 (2020)
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza

“Naga Jolokia” (Capsicum chinense Jacq.) is a hot pepper variety native to India which has received the attention of the global scientific community due to its high capsaicinoid concentration. The present study evaluated the influence of fruit ri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e68634915d03de85a5f166e339981ea0
http://hdl.handle.net/10498/22767