Publicaciones en las que colabora con CRISTINA ANDRES IGLESIAS (12)

2019

  1. 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

  2. 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

2017

  1. Aroma recovery of beer flavors by pervaporation through polydimethylsiloxane membranes

    Journal of Food Process Engineering, Vol. 40, Núm. 6

2016

  1. Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology

    LWT, Vol. 66, pp. 390-397

  2. Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies

    Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 8, pp. 1379-1388

  3. 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

  1. Chemical characterization of differential sensory compounds in alcoholic and non-alcoholic lager beers: effects of dealcoholization process

    Chemical characterization of differential sensory compounds in alcoholic and non-alcoholic lager beers: effects of dealcoholization process

  2. New trends in beer flavour compound analysis

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 8, pp. 1571-1576

  3. Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

    Food Research International, Vol. 76, pp. 751-760

2014

  1. Mass spectrometry-based metabolomics approach to determine differential metabolites between regular and non-alcohol beers

    Food Chemistry, Vol. 157, pp. 205-212

  2. Metodologías para la producción de cerveza de muy bajo grado alcohólico

    Cerveza y malta, Núm. 201, pp. 18-24

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