Remedios Castro-Mejias
Cadiz, AN 11510, Spain
Last Updated: 09/26/2026
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Found 35 publications
Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer's Yeast.
Journal: Foods (Basel, Switzerland)
Published: July 14, 2023
Method development of stir bar sportive extraction coupled with thermal desorption-gas chromatography-mass spectrometry for the analysis of phthalates in Peruvian pisco.
Journal: Journal of chromatography. A
Published: July 13, 2023
Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar.
Journal: Journal of the science of food and agriculture
Published: April 10, 2023
Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities.
Journal: Journal of the science of food and agriculture
Published: January 27, 2023
Determination of Volatile Metabolites in Vinegar by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS).
Journal: Methods in molecular biology (Clifton, N.J.)
Published: September 24, 2022
Determination of Volatile Metabolites in Vinegar by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS).
Journal: Methods in molecular biology (Clifton, N.J.)
Published: September 24, 2022
From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.
Journal: Foods (Basel, Switzerland)
Published: September 07, 2022
Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol−Thermo Tolerance and the Optimization of Acetic Acid Production
Journal: Microorganisms
Published: July 25, 2022
Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica).
Journal: Journal of the science of food and agriculture
Published: May 05, 2022
Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture.
Journal: Foods (Basel, Switzerland)
Published: December 18, 2021
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.
Journal: Foods (Basel, Switzerland)
Published: May 24, 2021
Biotechnological Processes in Fruit Vinegar Production.
Journal: Foods (Basel, Switzerland)
Published: March 09, 2021
Last Updated: 09/26/2026