Publicaciones en colaboración con investigadores/as de Universidad de Sevilla (12)

2021

  1. Correlation between water stress and phenolic compounds of hydroSOStainable almonds

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 7, pp. 3065-3070

  2. Effect of aging vessel (Clay-tinaja versus oak barrel) on the volatile composition, descriptive sensory profile, and consumer acceptance of red wine

    Beverages, Vol. 7, Núm. 2

  3. How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?

    Food Chemistry, Vol. 339

  4. How does water stress and roasting temperature affect the physicochemical parameters of almonds?

    LWT, Vol. 150

  5. “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

    Agronomy, Vol. 11, Núm. 11

2020

  1. Long-term correlation between water deficit and quality markers in hydrosostainable almonds

    Agronomy, Vol. 10, Núm. 10

  2. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

    Journal of Food Science, Vol. 85, Núm. 11, pp. 3969-3980

2019

  1. Almond fruit quality can be improved by means of deficit irrigation strategies

    Agricultural Water Management, Vol. 217, pp. 236-242

  2. Nutrition quality parameters of almonds as affected by deficit irrigation strategies

    Molecules, Vol. 24, Núm. 14

  3. Sensory profile and acceptability of hydrosostainable almonds

    Foods, Vol. 8, Núm. 2

2017

  1. Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 2, pp. 444-451

2015

  1. Quality attributes of table olives as affected by regulated deficit irrigation

    LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 19-26