PUBLICACCIONES

Fe-TiO2 and Cu-TiO2 based materials from olive leaves biotemplating. Synthesis and application to hydrogen production from glycerol photoreforming. Nanomaterials

Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine LWT - Food Science and Technology, 163, 2022.

Sherry wines. A particular sensory profile (In: Managing Wine Quality) 629-648 Ed. Elsevier, Duxford (United Kingdom)

Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration Molecules, 27 (22), 2022.

Bio-templating: an emerging synthetic technique for catalysts. A review Catalysts, 11(11), 1364, 2022.

Influence of sacrificial agent on Cu photodeposition over TiO2/MCH composites for photocatalytic hydrogen production.  Catalysis Today. 2022.

Pt Preferential incorporation onto TiO2 IN TiO2-carbon composites for hydrogen production from glycerol photoreforming.  Catalysis Today. 2022

Bioactive compounds and antioxidant activity of highbush blueberry (Vaccinium corymbosum) grown in southern Spain European Food Research and Technology, 247, 1199–1208, 2021.

Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts LWT - Food Science and Technology, 146, 2021.

Dehydration of blueberries: changes in bioactive compounds and nutritional value (In: Blueberries: Nutrition, Consumption and Health), 99-156 Ed. Nova Science Publishers, Inc, New York (EE.UU.),

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines Food Science and Nutrition, 9, 3673 – 3682, 2021.

Prácticas de Química Agrícola y Agroalimentaria. Prácticas de Química Agrícola y Agroalimentaria. Ed. AMV ediciones

Hydrogen Photo-Production from Glycerol Using Nickel-Doped Catalyst Pre-Treatment TiO2 Catalysts (In: Effect of Optimization of Biodiesel and Biofuel Process), 51-64. Ed. MDPI, Basel (Switzerland)

Desarrollo de una base de datos para el estudio de los aditivos alimentarios en las asignaturas de química de alimentos. Revista de Innovación y Buenas Prácticas Docentes, 10(1), 109-118, 2021.

EPR and CV studies cast further light on the origin of the enhanced hydrogen production through glycerol photoreforming on CuO: TiO2 physical mixtures. Journal of Environmental Chemical Engineering, 9(4), 105336, 2021.

Hydrogen photoproduction on TiO2-CuO artificial olive leaves. Applied Catalysis A: General, 620, 118178, 2021.

Glyceraldehyde production by photocatalytic oxidation of glycerol on WO3-based materials. Applied Catalysis B: Environmental, 299, 120616. 2021.

Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum) LWT - Food Science and Technology, 120, 2020.

Olive leaves as biotemplates for enhanced solar-light harvesting by a titania-based solid. Nanomaterials, 10(6), 1057, 2020.

Hydrogen production through glycerol photoreforming on TiO2/mesoporous carbon: Influence of the synthetic method. Materials, 13(17), 3800, 2020.

Green Ultrasound-Assisted Extraction of antioxidant phenolic compounds determined by High Performance Liquid Chromatography from Bilberry (Vaccinium myrtillus L.) juice by-products Waste and Biomass Valorization, 10(7), 1945-1955, 2019.

The influence of berry perforation on grape drying kinetic and total phenolic compounds Journal of the Science of Food and Agriculture, 99(9), 4260-4266, 2019.

Optimization and validation of a DHS-TD-GC-MS method to wineomics studies. Talanta, 192, 301-307, 2019.

Hydrogen photo-production from glycerol using nickel-doped TiO2 catalysts: Effect of catalyst pre-treatment. Energies, 12(17), 3351, 2019.

Juices of prickly pear fruits (Opuntia spp.) as functional foods Italian Journal of Food Science, 30, 614-627, 2018.

Bioactive compounds of chamber-dried blueberries at controlled temperature and wines obtained from them. Journal of Chemistry, 2017, 1-8, 2017.

Aditivos potenciadores del Sabor. En Aditivos Alimentarios Ed. Dextra

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades Comprehensive Reviews in Food Science and Food Safety, 14, 681-693, 2015.

Sweet wines produced by an innovative winemaking procedure: colour, active odorants and sensory profile. South African Journal of Enology and Viticulture, 35, 205-216, 2014.

Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine LWT - Food Science and Technology, 59, 560-565, 2014.

Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines Food Chemistry, 146, 507-514, 2014.

Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditions Food Chemistry, 159, 128-136, 2014.

Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet Sauvignon International Journal of Food Science and Technology, 49, 2128–2135, 2014.

Optimization and validation of an automated DHS–TD–GC–MS method for the determination of aromatic esters in sweet wines Talanta, 123, 32-38, 2014.

Effect of Temperature on the Anthocyanin Extraction and Color Evolution during Controlled Dehydration of Tempranillo Grapes Journal of Agricultural and Food Chemistry, 62, 7897−7902, 2014.

Desarrollo de un nuevo método de elaboración de vinos tintos dulces a partir de uvas deshidratadas en cámara Enólogos, 87, 42-49, 2014.

Anthocyanin profile and their evolution during the winemaking of sweet red wines (In: Handbook of Anthocyanins: Food Sources, Chemical Applications and Health Benefits), 119-151 Ed. Nova Science Publishers, Inc, New York (EE.UU.),

Envejecimiento de vinos tintos dulces. Influencia de la adición de virutas de roble y evolución en botella. Editorial Académica Española (LAP LAMBERT Academic Publishing GmbH & Co. KG), Saarbrücken (Alemania),

Extracción de compuestos bioactivos de residuos de uvas tintas. (In: XXXVI Jornadas de viticultura y enología. Tierra de Barros), 55 – 78. Ed. Centro Universitario Santa Ana, Almendralejo (España),

Odor descriptors and aromatic series during the oxidative aging of Oloroso Sherry wines International Journal of Food Properties, 16, 1534-1542, 2013

Plasma technology as a new food preservation technique. In: Microbial Food Safety and Preservation Techniques. CRC Press, Taylor & Francis Group. 415-429.

Identification by HPLC-MS of anthocyanin derivatives in raisin Journal of Chemistry, 2013, 1-7, 2013

Pyranoanthocyanin derived pigments in wine: structure and formation during winemaking Journal of Chemistry (review), 2013, 1-15, 2013

Anthocyanin evolution and color changes in red grapes during their chamber drying Journal of Agricultural and Food Chemistry, 61, 9908-9914, 2013

Quality improvement in sweet red wines through an alternative grape-drying system South African Journal of Enology & Viticulture, 34 (2), 252-261, 2013

Elaboración alternativa de vinos tintos dulces. Estudio de la pasificación de las uvas en cámara y posterior maceración pelicular Editorial Académica Española (LAP LAMBERT Academic Publishing GmbH & Co. KG), Saarbrücken (Alemania),

A technical alternative to aging Sherry wine. Journal of Agricultural Science and Applications, 4, 116-121, 2012

Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions Food Chemistry, 130, 111-120, 2012

Sensory analysis of sweet musts from Pedro Ximenez cv grapes dried by various methods South African Journal of Enology & Viticulture, 33 (1), 14-20, 2012

Formation of vitisins and anthocyanin–flavanol adducts during the vinification without fermentation of red raisins Journal Agricultural and Food Chemistry, 60, 6866-6874, 2012

Levaduras como inhibidoras del pardeamiento. Estudio en vino blanco tipo fino Editorial Académica Española (LAP LAMBERT Academic Publishing GmbH & Co. KG), Saarbrücken (Alemania),

Crianza de vinos generosos. Series odorantes. Valores de Actividad Odorante (VAOs) Editorial Académica Española (LAP LAMBERT Academic Publishing GmbH & Co. KG), Saarbrücken (Alemania),

Virutas de roble comerciales para su uso en vinificación. Caracterización en disolución hidroalcohólica. Editorial Académica Española (LAP LAMBERT Academic Publishing GmbH & Co. KG), Saarbrücken (Alemania),

Using Odorant Series as an Analytical Tool for the Study of the Biological Ageing of Sherry Wines. En: Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications.

es_ESSpanish