Search filters

List of works by María Jesús Cejudo-Bastante

Accelerated aging against conventional storage: effects on the volatile composition of chardonnay white wines.

scientific article published on 12 March 2013

Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation

scientific article published on 16 May 2013

Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica ⬇️

scientific article published on 7 August 2014

Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.

scientific article published on 19 October 2012

Characterization and Differentiation of Sherry Brandies Using Their Aromatic Profile ⬇️

scientific article published on February 23, 2011

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.

scientific article

Hyperoxygenation and Bottle Storage of Chardonnay White Wines: Effects on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics

article

Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS

scientific article published on 14 July 2020

Identification of New Derivatives of 2-S-Glutathionylcaftaric Acid in Aged White Wines by HPLC-DAD-ESI-MSn

scientific article published on 13 October 2010

Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate.

scientific article published on 11 March 2014

Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships

article

Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics

scientific article published on 30 May 2012

Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit.

scientific article published on 6 September 2017

Potential use of new Colombian sources of betalains. Color stability of ulluco ( Ullucus tuberosus ) extracts under different pH and thermal conditions

scientific article published on 31 July 2014

Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits.

scientific article

Paulina is supported by:

About Paulina

Help