Maria Del Mar
Vilanova de la Torre

Foto de Maria Del Mar

Foto de José Antonio Couto

José Antonio Couto
Teixeira

Publikationen, an denen er mitarbeitet José Antonio Couto Teixeira (6)

2020

Production of a distilled spirit using cassava flour as raw material: Chemical characterization and sensory profile
Molecules, Vol. 25, Núm. 14

2018

Increasing the sustainability of the coffee agro-industry: Spent coffee grounds as a source of new beverages
Beverages, Vol. 4, Núm. 4

2015

Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation
LWT, Vol. 62, Núm. 2, pp. 1043-1052

2014

Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins - Effect of biocatalyst storage and SO2 concentration on wine characteristics
LWT, Vol. 59, Núm. 2P1, pp. 1114-1122

2013

Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground
LWT, Vol. 54, Núm. 2, pp. 557-563

2010

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds
Food Research International, Vol. 43, Núm. 9, pp. 2303-2314