Publikationen, an denen er mitarbeitet ISABEL CABALLERO CABALLERO (20)

2022

  1. Bread as a Valuable Raw Material in Craft Ale Beer Brewing

    Foods, Vol. 11, Núm. 19

  2. Developments and characteristics of craft beer production processes

    Food Bioscience, Vol. 45

2021

  1. Brewing with starchy adjuncts: Its influence on the sensory and nutritional properties of beer

    Foods, Vol. 10, Núm. 8

2020

  1. Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 10, pp. 3971-3978

  2. Phenols and melanoidins as natural antioxidants in beer. Structure, reactivity and antioxidant activity

    Biomolecules, Vol. 10, Núm. 3

2019

  1. Análisis de la influencia del proceso de destilación a vacío en el flavor de las cervezas lager comerciales mediante resonancia magnética nuclear

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2018

  1. Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers

    Food Analytical Methods, Vol. 11, Núm. 1, pp. 11-22

2015

  1. Beer discrimination using a portable electronic tongue based on screen-printed electrodes

    Journal of Food Engineering, Vol. 157, pp. 57-62

2014

  1. Innovations in the brewing industry: Light beer

    International Journal of Food Sciences and Nutrition, Vol. 65, Núm. 6, pp. 655-660

  2. Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 10, pp. 1988-1993

2013

  1. An approximate shelf life prediction of elaborated lager beer in terms of degradation of its iso-α-acids

    Journal of Food Engineering, Vol. 116, Núm. 1, pp. 138-143

2012

  1. Iso-α-acids, bitterness and loss of beer quality during storage

    Trends in Food Science and Technology, Vol. 26, Núm. 1, pp. 21-30

2011

  1. Free iron in pale, dark and alcohol-free commercial lager beers

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 6, pp. 1142-1147

  2. Thermal deterioration of the trans-/Cis-ratio of bittering agents of commercial beers

    International Journal of Food Properties, Vol. 14, Núm. 6, pp. 1277-1285

2010

  1. Aluminium content in beers and silicon sequestering effects

    Food Research International, Vol. 43, Núm. 10, pp. 2432-2436

2009

  1. Importance of tetrahydroiso α-acids to the microbiological stability of beer

    Journal of AOAC International, Vol. 92, Núm. 4, pp. 1160-1164

2006

  1. A better control of beer properties by predicting acidity of hop iso-α-acids

    Trends in Food Science and Technology

  2. An evaluation of methyl 2-oxocyclopentanecarboxylate as an iron(III) trap: Food perspectives

    International Journal of Food Science and Technology, Vol. 41, Núm. 1, pp. 57-65

2003

  1. Chelation of aqueous iron(III) by 2-acetyl-1,3-cyclohexanedione and beer ageing

    Food Chemistry, Vol. 81, Núm. 4, pp. 561-568

2002

  1. Rate and equilibrium in aqueous 1:2 chelation of copper(II) by 2-pyridinecarboxylic acid hydrazide. Antituberculosis activity

    Polish Journal of Chemistry, Vol. 76, Núm. 12, pp. 1673-1680