Remedios Castro-Mejías (Remedios Castro Mejías, Remedios Castro)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 14

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Microorganisms

University of Cadiz

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

Affiliation History

University of Cadiz Sep 01 1998

Spain

professor :: Analytical Chemistry

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)
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)
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)
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)
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)

Remedios Castro-Mejías.css-eqlu8i{font-size:small;padding-left:4px;} (Remedios Castro Mejías, Remedios Castro)

Publication Activity (10 Years)

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Remedios Castro-Mejías (Remedios Castro Mejías, Remedios Castro)