Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator
Maestre, Oscar, Santos-Dueñas, Inés M., Peinado, Rafael, Jiménez-Ot, Carlos, García-García, Isidoro, Mauricio, Juan C.
Published in Process biochemistry (1991) (01.08.2008)
Published in Process biochemistry (1991) (01.08.2008)
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Journal Article
Quality and Stability of Edible Oils Enriched with Hydrophilic Antioxidants from the Olive Tree: The Role of Enrichment Extracts and Lipid Composition
Sánchez de Medina, Verónica, Priego-Capote, Feliciano, Jiménez-Ot, Carlos, Luque de Castro, Marı́a Dolores
Published in Journal of agricultural and food chemistry (09.11.2011)
Published in Journal of agricultural and food chemistry (09.11.2011)
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Journal Article
Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process
Baena-Ruano, Silvia, Jiménez-Ot, Carlos, Santos-Dueñas, Inés M, Jiménez-Hornero, Jorge E, Bonilla-Venceslada, José L, Álvarez-Cáliz, Carmen, García-García, Isidoro
Published in Journal of chemical technology and biotechnology (1986) (01.07.2010)
Published in Journal of chemical technology and biotechnology (1986) (01.07.2010)
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Improving the training and data processing of an electronic olfactory system for the classification of virgin olive oil into quality categories
Cano, Manuel, Roales, Javier, Castillero, Pedro, Mendoza, Palma, Calero, Antonia M., Jiménez-Ot, Carlos, Pedrosa, José M.
Published in Sensors and actuators. B, Chemical (15.12.2011)
Published in Sensors and actuators. B, Chemical (15.12.2011)
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