Publications by authors named "Remedios Castro"

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Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar.
Juan Alberto González-García, Marta Cereceda, Enrique Durán-Guerrero, M Carmen Rodríguez-Dodero, Remedios Castro

J Sci Food Agric· February 2024

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Method development of stir bar sportive extraction coupled with thermal desorption-gas chromatography-mass spectrometry for the analysis of phthalates in Peruvian pisco.
Desta Gebremedhin Gebrehiwot, Remedios Castro, Juan Carlos Hidalgo-Gárate, Alicia Daniela Robles, Enrique Durán-Guerrero

J Chromatogr A· November 2023

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Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities.
Mouna Ben Hammouda, Remedios Castro, Enrique Durán-Guerrero, Hamadi Attia, Samia Azabou

J Sci Food Agric· August 2023

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Development and Characterization of Probiotic Beers with as an Alternative to Conventional Brewer's Yeast.
Ana Belén Díaz, Enrique Durán-Guerrero, Sergio Valiente, Remedios Castro, Cristina Lasanta

Foods· July 2023

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Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica).
Ikram Es-Sbata, Remedios Castro, Rachid Zouhair, Enrique Durán-Guerrero

J Sci Food Agric· January 2023

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From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.
Ana Belén Díaz, Enrique Durán-Guerrero, Cristina Lasanta, Remedios Castro

Foods· October 2022

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Determination of Volatile Metabolites in Vinegar by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS).
Remedios Castro, Enrique Durán-Guerrero

Methods Mol Biol· September 2022

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Determination of Volatile Metabolites in Vinegar by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS).
Enrique Durán-Guerrero, Remedios Castro

Methods Mol Biol· September 2022

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Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol−Thermo Tolerance and the Optimization of Acetic Acid Production.
Taoufik El-Askri, Meriem Yatim, Youness Sehli, Abdelilah Rahou, Abdelhaq Belhaj, Remedios Castro

Microorganisms· August 2022

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Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture.
Ikram Es-Sbata, Remedios Castro, Yolanda Carmona-Jiménez, Rachid Zouhair, Enrique Durán-Guerrero

Foods· January 2022

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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.
Enrique Durán-Guerrero, Remedios Castro

Foods· May 2021

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Application of accelerating energies to the maceration of sherry vinegar with citrus fruits.
Marina Chanivet, Enrique Durán-Guerrero, María Del Carmen Rodríguez-Dodero, Carmelo G Barroso, Remedios Castro

J Sci Food Agric· April 2021

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Aroma of Sherry Products: A Review.
Enrique Durán-Guerrero, Remedios Castro, María de Valme García-Moreno, María Del Carmen Rodríguez-Dodero, Mónica Schwarz

Foods· April 2021

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Biotechnological Processes in Fruit Vinegar Production.
Luz María Luzón-Quintana, Remedios Castro, Enrique Durán-Guerrero

Foods· April 2021

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Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties.
Fini Sánchez-García, Aytan Mirzayeva, Ana Roldán, Remedios Castro, Víctor Palacios

J Sci Food Agric· February 2021

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Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers.
Cristina Lasanta, Enrique Durán-Guerrero, Ana Belén Díaz, Remedios Castro

J Sci Food Agric· February 2021

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Characterization and differentiation of seaweeds on the basis of their volatile composition.
Aytan Mirzayeva, Remedios Castro, Carmelo G Barroso, Enrique Durán-Guerrero

Food Chem· January 2021

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HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography.
Mónica Schwarz, Fabian Weber, Enrique Durán-Guerrero, Remedios Castro, María Del Carmen Rodríguez-Dodero

Foods· January 2021

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Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar.
María Jiménez-Sánchez, Enrique Durán-Guerrero, M Carmen Rodríguez-Dodero, Carmelo G Barroso, Remedios Castro

Ultrason Sonochem· December 2020

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Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels.
Fernanda J Bruna-Maynou, Remedios Castro, M Carmen Rodríguez-Dodero, Carmelo G Barroso, Enrique Durán-Guerrero

Food Res Int· July 2020

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Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar.
Marina Chanivet, Enrique Durán-Guerrero, Carmelo G Barroso, Remedios Castro

Food Chem· June 2020

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Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine.
Pablo Herrera, Enrique Durán-Guerrero, Manuel M Sánchez-Guillén, M Valme García-Moreno, Dominico A Guillén, Remedios Castro

J Sci Food Agric· April 2020

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Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines.
M Jesús Ruiz-Bejarano, Enrique Durán-Guerrero, Remedios Castro, Carmelo G Barroso, M Carmen Rodríguez-Dodero

Foods· April 2020

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Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction.
José E Ruvalcaba, Enrique Durán-Guerrero, Carmelo G Barroso, Remedios Castro

Foods· February 2020

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Development of a stir bar sorptive extraction method to study different beer styles volatile profiles.
José E Ruvalcaba, Enrique Durán-Guerrero, Carmelo G Barroso, Remedios Castro

Food Res Int· December 2019

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