Search Results - Rodríguez-Dodero, M.C.

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  1. 1
    Analysis of Low Molecular Weight Carbohydrates in Food and Beverages: A Review

    Analysis of Low Molecular Weight Carbohydrates in Food and Beverages: A Review by Martínez Montero, C., Rodríguez Dodero, M.C., Guillén Sánchez, D.A., Barroso, C.G.

    Published in Chromatographia
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  2. 2
    Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez

    Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez by Sánchez-Guillén, M.M., Schwarz-Rodríguez, M., Rodríguez-Dodero, M.C., García-Moreno, M.V., Guillén-Sánchez, D.A., García-Barroso, C.

    Published in Food chemistry
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  3. 3
    Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy

    Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy by Delgado-González, M.J., Sánchez-Guillén, M.M., García-Moreno, M.V., Rodríguez-Dodero, M.C., García-Barroso, C., Guillén- Sánchez, D.A.

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  4. 4
    Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control of Brandy de Jerez

    Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control of Brandy de Jerez by Rodríguez Dodero, M. C, Guillén Sánchez, D. A, Rodríguez, M. Schwarz, Barroso, C. García

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