Morales, M.L.

Wine Vinegar: Technology, Authenticity and Quality Evaluation

Tesfaye, W., Morales, M. L., Garcı́a-Parrilla, M. C., & Troncoso, A. M. (2002) · Trends in Food Science & Technology

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 239

Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method

Ubeda, C., Callejón, R. M., Hidalgo, C., Torija, M. J., Mas, A., Troncoso, A. M., & Morales, M. L. (2011) · Food Research International

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 95

Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins

Ubeda, C., Callejón, R. M., Hidalgo, C., Torija, M. J., Troncoso, A. M., & Morales, M. L. (2013) · LWT - Food Science and Technology

Fermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities

Cited by 75

Evolution of the Aroma Profile of Sherry Wine Vinegars during an Experimental Aging in Wood

Morales, M. L., Tesfaye, W., García-Parrilla, M. C., Casas, J. A., & Troncoso, A. M. (2002) · Journal of Agricultural and Food Chemistry

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 73

Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods

Callejón, R. M., Tesfaye, W., Torija, M. J., Mas, A., Troncoso, A. M., & Morales, M. L. (2009) · Food Chemistry

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 71

A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process.

Ubeda, C., Callejón, R. M., Troncoso, A. M., Moreno-Rojas, J. M., Peña, F., & Morales, M. L. (2016) · Food Chemistry

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 43

Industrial vinegar clarification by cross-flow microfiltration: Effect on colour and polyphenol content

López, F., Pescador, P., Güell, C., Morales, M. L., García-Parrilla, M. C., & Troncoso, A. M. (2005) · Journal of Food Engineering

Membrane Separation TechnologiesMicrobial Inactivation Methods

Cited by 42