M. Valme García-Moreno
M. Valme García-Moreno
Verified email at uca.es
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Chemometric studies of vinegars from different raw materials and processes of production
R Natera, R Castro, M de Valme García-Moreno, MJ Hernández, ...
Journal of agricultural and food chemistry 51 (11), 3345-3351, 2003
Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wine
RC Mejıas, RN Marın, MVG Moreno, CG Barroso
Journal of Chromatography A 995 (1-2), 11-20, 2003
Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar
RC Mejıas, RN Marın, MVG Moreno, CG Barroso
Journal of Chromatography A 953 (1-2), 7-15, 2002
Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products
Y Carmona-Jiménez, MV García-Moreno, JM Igartuburu, CG Barroso
Food chemistry 165, 198-204, 2014
Validation of two analytical methods for the determination of ochratoxin A by reversed-phased high-performance liquid chromatography coupled to fluorescence detection in musts …
MJ Hernández, MV García-Moreno, E Durán, D Guillén, CG Barroso
Analytica Chimica Acta 566 (1), 117-121, 2006
Headspace solid-phase microextraction analysis of aroma compounds in vinegar: Validation study
R Natera Marı́n, R Castro Mejı́as, M de Valme Garcı́a Moreno, ...
Journal of Chromatography A 967 (2), 261-267, 2002
Comparison of the evolution of low molecular weight phenolic compounds in typical sherry wines: Fino, Amontillado, and Oloroso
MV García Moreno, CG Barroso
Journal of agricultural and food chemistry 50 (26), 7556-7563, 2002
Comparative analysis of the organic acid content of vinegar by capillary electrophoresis and ion-exclusion chromatography with conductimetric detection
R Castro, MVG Moreno, R Natera, F Garcia-Rowe, MJ Hernández, ...
Chromatographia 56 (1-2), 57-61, 2002
Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy
MJ Delgado-González, MM Sánchez-Guillén, MV García-Moreno, ...
Ultrasonics sonochemistry 36, 226-235, 2017
Determination of organic acids by capillary electrophoresis with simultaneous addition of Ca and Mg as complexing agents
MVG Moreno, CJ Jurado, CG Barroso
Chromatographia 57 (3-4), 185-189, 2003
Method devised for determining low molecular weight organic acids in vinic samples by capillary electrophoresis: validation of the method with real samples
MVG Moreno, CJ Campoy, C Barroso
European Food Research and Technology 213 (4-5), 381-385, 2001
Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace
Y Carmona-Jiménez, MV García-Moreno, C García-Barroso
Plant Foods for Human Nutrition 73 (1), 74-81, 2018
Analysis of sugar acids by capillary electrophoresis with indirect UV detection. Application to samples of must and wine.
MVG Moreno, RC Mejías, RN Marín, CG Barroso
European Food Research and Technology 215 (3), 255-259, 2002
Use of Alternative Wood for the Ageing of Brandy de Jerez
MV García-Moreno, MM Sánchez-Guillén, MR Mier, ...
Foods 9 (3), 250, 2020
Color Space Mathematical Modeling Using Microsoft Excel
MJ Delgado-González, Y Carmona-Jiménez, MC Rodríguez-Dodero, ...
Journal of Chemical Education 95 (10), 1885-1889, 2018
Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez
MM Sánchez-Guillén, M Schwarz-Rodríguez, MC Rodríguez-Dodero, ...
Food chemistry 286, 275-281, 2019
Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine
P Herrera, E Durán‐Guerrero, MM Sánchez‐Guillén, MV García‐Moreno, ...
Journal of the Science of Food and Agriculture 100 (6), 2512-2521, 2020
Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines
M Guerrero-Chanivet, MJ Valcárcel-Muñoz, MV García-Moreno, ...
Foods 9 (11), 1613, 2020
Colour evolution kinetics study of spirits in their ageing process in wood casks
MJ Delgado-González, MV García-Moreno, MM Sánchez-Guillén, ...
Food Control 119, 107468, 0
Determination of Antioxidant Activity of Brandy and Other Aged Beverages by Electrochemical and Photochemiluminescence Methods
MM Sánchez-Guillén, MV García-Moreno, DA Guillén-Sánchez, ...
Food Analytical Methods 10 (4), 1045-1053, 2017
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