Publicaciones en colaboración con investigadores/as de Universidad de Cádiz (5)

2024

  1. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1959-1968

2023

  1. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

    Current Research in Food Science, Vol. 6

  2. Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints

    Food and Bioprocess Technology, Vol. 16, Núm. 9, pp. 1963-1975

2018

  1. Using electronic voting devices for increasing students' participation in the classroom and easing their continuous evaluation

    Revista Iberoamericana de Tecnologias del Aprendizaje, Vol. 13, Núm. 3, pp. 93-100

2016

  1. Validation of Instrumented Insoles for Measuring Height in Vertical Jump

    International Journal of Sports Medicine, Vol. 37, Núm. 5, pp. 374-381