Publikationen, an denen er mitarbeitet Sandra Cortés Diéguez (32)

2022

  1. The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

    Foods, Vol. 11, Núm. 19

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

  2. Impact odorants and sensory profile of young red wines from four Galician (NW of Spain) traditional cultivars

    Journal of the Institute of Brewing, Vol. 121, Núm. 4, pp. 628-635

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

  5. Mellora da capacidade competitiva das destilerías ourensáns e empresas afíns mediante o desenvolvemento dun novo augardente-licor baseado no emprego de lúpulo galego como herba aromática

    Proxectos INOU 2012: investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 129-148

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

  2. Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas

    Applied Biochemistry and Biotechnology, Vol. 171, Núm. 4, pp. 1042-1060

  3. Study of the suitability of two hop cultivars for making herb liqueurs: Volatile composition, sensory analysis, and consumer study

    European Food Research and Technology, Vol. 237, Núm. 5, pp. 775-786

  4. Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 10, pp. 2568-2574

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. Bioprocess design for the microbial production of natural phenolic compounds by debaryomyces hansenii

    Applied Biochemistry and Biotechnology, Vol. 168, Núm. 8, pp. 2268-2284

  3. Characterization by chemical and sensory analysis of commercial grape marc distillate (Orujo) aged in oak wood

    Journal of the Institute of Brewing, Vol. 118, Núm. 2, pp. 205-212

  4. 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

  5. Decarboxylation of ferulic acid to 4-vinyl guaiacol by streptomyces setonii

    Applied Biochemistry and Biotechnology, Vol. 166, Núm. 2, pp. 289-299