CARLOS ANTONIO
BLANCO FUENTES
CATEDRATICOS DE UNIVERSIDAD
![Foto de Olimpio](/img/nophoto.png)
Olimpio
Montero
Olimpio Montero-rekin lankidetzan egindako argitalpenak (9)
2019
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Sugar, Hop α-Acid, and Amino Acid Contents Contribute to the Differential Profile Between Nonalcoholic and Alcoholic Beers
Food Analytical Methods, Vol. 12, Núm. 1, pp. 59-68
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Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology
Food Analytical Methods, Vol. 12, Núm. 10, pp. 2293-2305
2016
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Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology
LWT, Vol. 66, pp. 390-397
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Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies
Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 8, pp. 1379-1388
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Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation
Food Analytical Methods, Vol. 9, Núm. 11, pp. 3230-3241
2015
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New trends in beer flavour compound analysis
Journal of the Science of Food and Agriculture, Vol. 95, Núm. 8, pp. 1571-1576
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Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation
Food Research International, Vol. 76, pp. 751-760
2014
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Mass spectrometry-based metabolomics approach to determine differential metabolites between regular and non-alcohol beers
Food Chemistry, Vol. 157, pp. 205-212
1990
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The correlation of the stability constants of 1,3-dicarbonylic monochelates of Iron(III) with the acid dissociation constants of the ligand
Journal of Solution Chemistry, Vol. 19, Núm. 12, pp. 1191-1197