remedios castro mejias

professor

Universidad de Cádiz

Spain

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Articles (14)

Year:

2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

Year:

2022

Collaborators (7)

Antonio Astola

Profesor Titular de Universidad

Universidad de Cádiz

SPAIN

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Ana Concepción Jiménez Cantizano

Profesora Ayudante Doctora

Universidad de Cádiz

SPAIN

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Cristina Lasanta Melero

Profesor Ayudante Doctor

Universidad de Cádiz

SPAIN

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Carmen Rodríguez Dodero

Universidad de Cádiz

SPAIN

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Dominico Antonio Guillén Sánchez

Universidad de Cádiz

SPAIN

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Enrique Durán Guerrero

Universidad de Cádiz

SPAIN

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Pau Sancho-Galán

Profesor Sustituto Interino. Área de Tecnología de Alimentos

Universidad de Cádiz

SPAIN

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remedios castro mejias

Research Interests

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Articles (14)

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition

Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits

Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast

Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)

The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone

Method development of stir bar sportive extraction coupled with thermal desorption-gas chromatography-mass spectrometry for the analysis of phthalates in Peruvian pisco

A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine

Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain

Alternative beverages for probiotic foods

Collaborators (7)

Antonio Astola

Ana Concepción Jiménez Cantizano

Cristina Lasanta Melero

Carmen Rodríguez Dodero

Dominico Antonio Guillén Sánchez

Enrique Durán Guerrero

Pau Sancho-Galán

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