Enrique Durán-Guerrero

Scopus Author ID ResearcherID Scopus Author ID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 20

Top Topics

Bacillus Subtilis

Saccharomyces Cerevisiae

Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Ana Belen Diaz, Enrique Durán-Guerrero, Sergio Valiente, Remedios Castro-Mejías, Cristina Lasanta
Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer's Yeast. Foods (Basel, Switzerland) 12 (15) (2023)
Juan Alberto González-García, Marta Cereceda, Enrique Durán-Guerrero, María Del Carmen Rodríguez-Dodero, Remedios Castro
Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar. Journal of the science of food and agriculture (2023)
Ikram Es-Sbata, Remedios Castro-Mejías, Rachid Zouhair, Enrique Durán-Guerrero
Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica). Journal of the science of food and agriculture 103 (1) (2022)
Ana Belen Diaz, Enrique Durán-Guerrero, Cristina Lasanta, Remedios Castro-Mejías
From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods (Basel, Switzerland) 11 (20) (2022)
María Guerrero-Chanivet, Manuel José Valcárcel-Muñoz, Dominico Antonio Guillén-Sánchez, Remedios Castro-Mejías, Enrique Durán-Guerrero, María Del Carmen Rodríguez-Dodero, María de Valme García-Moreno
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. Foods (Basel, Switzerland) 11 (21) (2022)
Ikram Es-Sbata, Remedios Castro-Mejías, Yolanda Carmona-Jiménez, Rachid Zouhair, Enrique Durán-Guerrero
Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture. Foods (Basel, Switzerland) 11 (3) (2022)
Taoufik El-Askri, Meriem Yatim, Youness Sehli, Abdelilah Rahou, Abdelhaq Belhaj, Remedios Castro-Mejías, Enrique Durán-Guerrero, Majida Hafidi, Rachid Zouhair
Screening and Characterization of New Acetobacter &nbsp; fabarum and Acetobacter &nbsp; pasteurianus Strains with High Ethanol-Thermo Tolerance and the Optimization of Acetic Acid Production. Microorganisms 10 (9) (2022)
María Del Carmen Pedrosa-López, Fátima Aragón-García, Ana Ruíz-Rodríguez, Zulema Piñeiro, Enrique Durán-Guerrero, Miguel Palma Lovillo
Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines. Foods (Basel, Switzerland) 11 (12) (2022)
Enrique Durán-Guerrero, Remedios Castro-Mejías
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products. Foods (Basel, Switzerland) 10 (6) (2021)
Enrique Durán-Guerrero, Remedios Castro-Mejías, María de Valme García-Moreno, María Del Carmen Rodríguez-Dodero, Mónica Schwarz-Rodríguez, Dominico Antonio Guillén-Sánchez
Aroma of Sherry Products: A Review. Foods (Basel, Switzerland) 10 (4) (2021)
Mónica Schwarz-Rodríguez, Fabian Weber, Enrique Durán-Guerrero, Remedios Castro, María Del Carmen Rodríguez-Dodero, María de Valme García-Moreno, Peter Winterhalter, Dominico Antonio Guillén-Sánchez
HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography. Foods (Basel, Switzerland) 10 (1) (2021)
Luz María Luzón-Quintana, Remedios Castro-Mejías, Enrique Durán-Guerrero
Biotechnological Processes in Fruit Vinegar Production. Foods (Basel, Switzerland) 10 (5) (2021)
Enrique Durán-Guerrero, Remedios Castro-Mejías
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods. Foods (Basel, Switzerland) 10 (7) (2021)
Cristina Lasanta, Enrique Durán-Guerrero, Ana Belen Diaz, Remedios Castro-Mejías
Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers. Journal of the science of food and agriculture 101 (3) (2020)
Marina Chanivet, Enrique Durán-Guerrero, María Del Carmen Rodríguez-Dodero, Carmelo G Barroso, Remedios Castro-Mejías
Application of accelerating energies to the maceration of sherry vinegar with citrus fruits. Journal of the science of food and agriculture 101 (6) (2020)
Ana Ruíz-Rodríguez, Enrique Durán-Guerrero, Ramón Natera, Miguel Palma Lovillo, Carmelo G Barroso
Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes. Foods (Basel, Switzerland) 9 (11) (2020)
M Jesús Ruiz-Bejarano, Enrique Durán-Guerrero, Remedios Castro, Carmelo G Barroso, M Carmen Rodríguez-Dodero
Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines. Foods (Basel, Switzerland) 9 (4) (2020)
Pablo Herrera, Enrique Durán-Guerrero, Manuel M Sánchez-Guillén, María de Valme García-Moreno, Dominico Antonio Guillén-Sánchez, Carmelo G Barroso, Remedios Castro-Mejías
Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine. Journal of the science of food and agriculture 100 (6) (2020)
Fini Sánchez-García, Aytan Mirzayeva, Ana Roldán, Remedios Castro-Mejías, Víctor Palacios, Carmelo G Barroso, Enrique Durán-Guerrero
Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties. Journal of the science of food and agriculture 101 (3) (2020)
Fini Sánchez-García, Aytan Mirzayeva, Ana Roldán, Remedios Castro, Victor Palacios, Carmelo García-Barroso, Enrique Durán-Guerrero
Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures. Journal of the science of food and agriculture 99 (12) (2019)