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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
María Guerrero-Chanivet, Manuel J. Valcárcel-Muñoz, Dominico Antonio Guillén-Sánchez, Remedios Castro-Mejías, Enrique Durán-Guerrero, Carmen Rodríguez-Dodero and María de Valme García-Moreno Foods 11(21) 3540 (2022) https://doi.org/10.3390/foods11213540
Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types
Use of Alternative Wood for the Ageing of Brandy de Jerez
M. Valme García-Moreno, Manuel M. Sánchez-Guillén, María Ruiz de Mier, Manuel J. Delgado-González, M. Carmen Rodríguez-Dodero, Carmelo García-Barroso and Dominico A. Guillén-Sánchez Foods 9(3) 250 (2020) https://doi.org/10.3390/foods9030250
Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez
Effect of ageing of sweet Sherry wines obtained from cvs Muscat and Pedro Ximénez on ethyl carbamate concentration
M.J. Ruiz-Bejarano, R. Castro-Mejías, M.C. Rodríguez-Dodero and C. García-Barroso Australian Journal of Grape and Wine Research 21(3) 396 (2015) https://doi.org/10.1111/ajgw.12147
Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives
Javier Villegas Vergara, Vassiliki Blana, Athanasios Mallouchos, Anastasios Stamatiou and Efstathios Z. Panagou LWT - Food Science and Technology 53(1) 113 (2013) https://doi.org/10.1016/j.lwt.2013.03.003
Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques
A new FT‐IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processes
Enrique Durán Guerrero, Remedios Castro Mejías, Ramón Natera Marín, Miguel Palma Lovillo and Carmelo García Barroso Journal of the Science of Food and Agriculture 90(4) 712 (2010) https://doi.org/10.1002/jsfa.3873
CE Profiling of Organic Acids in Distilled Alcohol Beverages Using Pattern Recognition Analysis
Determination of the Age of Sherry Wines by Regression Techniques Using Routine Parameters and Phenolic and Volatile Compounds
Dominico A. Guillén, Miguel Palma, Ramón Natera, Ricardo Romero and Carmelo G. Barroso Journal of Agricultural and Food Chemistry 53(7) 2412 (2005) https://doi.org/10.1021/jf048522b
HPLC Determination of Low Molecular Weight Organic Acids in Honey with Series‐Coupled Ion‐Exclusion Columns
Ma. J. Nozal, J. L. Bernal, J. C. Diego, L. A. Gómez and M. Higes Journal of Liquid Chromatography & Related Technologies 26(8) 1231 (2003) https://doi.org/10.1081/JLC-120020107
Determination of organic acids by capillary electrophoresis with simultaneous addition of Ca and Mg as complexing agents
HPLC DETERMINATION OF ORGANIC ACIDS IN MOROCCAN APRICOT DETERMINACIÓN POR HPLC DE ÁCIDOS ORGÁNICOS EN ALBARICOQUE MARROQUÍ DETERMINACIÓN POR HPLC DE ÁCIDOS ORGÁNICOS EN ALBARICOQUE MARROQUÍ
Comparative analysis of the organic acid content of vinegar by capillary electrophoresis and ion-exclusion chromatography with conductimetric detection