Publicacións nas que colabora con Sandra Cortés Diéguez (23)

2017

  1. Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a Box–Benhken design: influence of oak origin, fragment size and toast level on the composition of the final product

    Australian Journal of Grape and Wine Research, Vol. 23, Núm. 1, pp. 5-14

2016

  1. Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits

    Journal of the science of food and agriculture, Vol. 96, Núm. 14, pp. 4760-4771

  2. Phenolic compounds and aroma-impact odorants in herb liqueurs elaborated by maceration of aromatic and medicinal plants in grape marc distillates

    Journal of the Institute of Brewing, Vol. 122, Núm. 4, pp. 653-660

2015

  1. Comparison of soxhlet, accelerated solvent and supercritical fluid extraction techniques for volatile (GC-MS and GC/FID) and phenolic compounds (HPLC-ESI/MS/MS) from lamiaceae species

    Phytochemical Analysis, Vol. 26, Núm. 1, pp. 61-71

2014

  1. Assessment of minerals in aged grape marc distillates by FAAS/FAES and ICP-MS. Characterization and safety evaluation

    Food Control, Vol. 35, Núm. 1, pp. 49-55

  2. Characterization of fennel extracts and quantification of estragole: Optimization and comparison of accelerated solvent extraction and Soxhlet techniques

    Industrial Crops and Products, Vol. 52, pp. 528-536

  3. Estragole quantity optimization from fennel seeds by supercritical fluid extraction (carbon dioxide-methanol) using a Box-Behnken design. Characterization of fennel extracts

    Industrial Crops and Products, Vol. 60, pp. 186-192

  4. First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters

    Food Technology and Biotechnology, Vol. 52, Núm. 4, pp. 391-402

2013

  1. Biotechnological production of Phenyllactic Acid and biosurfactants from Trimming Vine Shoot Hydrolyzates by Microbial Coculture fermentation

    Applied Biochemistry and Biotechnology, Vol. 169, Núm. 7, pp. 2175-2188

2012

  1. Antimicrobial activity of d-3-phenyllactic acid produced by fed-batch process against Salmonella enterica

    Food Control, Vol. 25, Núm. 1, pp. 274-284

  2. Coupling two sizes of CSTR-type bioreactors for sequential lactic acid and xylitol production from hemicellulosic hydrolysates of vineshoot trimmings

    New Biotechnology, Vol. 29, Núm. 3, pp. 421-427

  3. Effect of nutrient supplementation of crude or detoxified concentrated distilled grape marc hemicellulosic hydrolysates on the xylitol production by Debaryomyces hansenii

    Preparative Biochemistry and Biotechnology, Vol. 42, Núm. 1, pp. 1-14

  4. Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates

    World Journal of Microbiology and Biotechnology, Vol. 28, Núm. 11, pp. 3123-3134

2011

  1. Citric acid production from orange peel wastes by solid-state fermentation

    Brazilian Journal of Microbiology, Vol. 42, Núm. 1, pp. 394-409

  2. Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds

    Food Control, Vol. 22, Núm. 5, pp. 673-680

  3. Evaluation of wine vinasses as alternative nutrients in biotechnological processes

    CyTA: Journal of food, Vol. 9, Núm. 4, pp. 278-281

2010

  1. Alternatives for biosurfactants and bacteriocins extraction from Lactococcus lactis cultures produced under different pH conditions

    Letters in Applied Microbiology, Vol. 51, Núm. 2, pp. 226-233

  2. Biotechnological production of citric acid

    Brazilian Journal of Microbiology, Vol. 41, Núm. 4, pp. 862-875

  3. Extraction of phenolic acids by alkaline hydrolysis from the solid residue obtained after prehydrolysis of trimming vine shoots

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 3, pp. 1909-1917

  4. Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain)

    Journal of the Science of Food and Agriculture, Vol. 90, Núm. 1, pp. 121-131