Publikationen, an denen er mitarbeitet Olimpio Montero (10)

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. Application of a microalgal slurry to soil stimulates heterotrophic activity and promotes bacterial growth

    Science of the Total Environment, Vol. 605-606, pp. 610-617

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. New trends in beer flavour compound analysis

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

  2. 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

1990

  1. 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