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Exploring the Impact of Temperature and Fermentation Time on theEvolution of Bioactive Compounds, Antioxidant Activity, and Color Evolution in Blueberry Wines. ACS Food Science and Technology,

DOI: https://doi.org/10.1021/acsfoodscitech.4c00271

Fe-TiO2 and Cu-TiO2 based materials from olive leaves biotemplating. Synthesis and application to hydrogen production from glycerol photoreforming. Nanomaterials, 13(4).

DOI: https://doi.org/10.3390/nano13040664

FaMYB123 interacts with FabHLH3 to regulate the late stepsof anthocyanin and flavonol biosynthesis during ripening. The Plant Journal, 114

DOI: https://doi.org/10.1111/tpj.16166

Biochars from Olive Stones as Carbonaceous Support in Pt/TiO2-Carbon Photocatalysts and Application in Hydrogen Production from Aqueous Glycerol Photoreforming. Nanomaterials, 13 (9), 1511.

DOI: http://doi.org/10.3390/nano13091511

Controlled photodeposition of Pt onto TiO2-g-C3N4 systems for photocatalytic hydrogen production. Catalysis Today, 413-415, 113967.

DOI: http://doi.org/10.1016/j.cattod.2022.11.028

Pt Preferential incorporation onto TiO2 IN TiO2-carbon composites for hydrogen production from glycerol photoreforming. Catalysis Today, 413-415, 113943.

DOI: http://doi.org/10.1016/j.cattod.2022.11.004

Blueberry Wine Aging: Influence of Bottle Storage Time on Color, Anthocyanin Monomers, and Antioxidant Activity. Journal of Food Biochemistry, 2023, 7588560.

DOI: https://doi.org/10.1155/2023/7588560

Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine. LWT - Food Science and Technology, 163.

DOI: doi.org/10.1016/j.lwt.2022.113585

Sherry wines. A particular sensory profile. In: Managing Wine Quality, 629-648 Ed. Elsevier, Duxford (United Kingdom).

Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration. Molecules, 27 (22) .

DOI: https://doi.org/10.3390/molecules27227744

Bio-templating: an emerging synthetic technique for catalysts. A review. Catalysts, 11 (11).

DOI: http://doi.org/10.3390/catal11111364

Influence of sacrificial agent on Cu photodeposition over TiO2/MCH composites for photocatalytic hydrogen production.  Catalysis Today, 413–415.

DOI: doi.org/10.1016/j.cattod.2022.10.010

Hydrogen photoproduction on TiO2-CuO artificial olive leaves. Applied Catalysis A: General, 620.

DOI: doi.org/10.1016/j.apcata.2021.118178

Bioactive compounds and antioxidant activity of highbush blueberry (Vaccinium corymbosum) grown in southern Spain. European Food Research and Technology, 247, 1199–1208, 2021.

DOI: https://doi.org/10.1007/s00217-021-03701-5

Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts. LWT, 146, 111661.

DOI: https://doi.org/10.1016/j.lwt.2021.111661

Dehydration of blueberries: changes in bioactive compounds and nutritional value. In: Blueberries: Nutrition, Consumption and Health, 99-156. ISBN: 978-1-53619-568-2.

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines. Food Science amd Nutrition, 9 (7), 3673-3682.

DOI: https://doi.org/10.1002/fsn3.2328

Prácticas de Química Agrícola y Agroalimentaria. Ed. AMV ediciones, ISBN:978-84-123093-4-8

Hydrogen Photo-Production from Glycerol Using Nickel-Doped Catalyst Pre-Treatment TiO2 Catalysts. In: Effect of Optimization of Biodiesel and Biofuel Process, 51-64. Ed. MDPI, Basel (Switzerland), ISBN: 978-3-0365-0278-6.

EPR and CV studies cast further light on the origin of the enhanced hydrogen production through glycerol photoreforming on CuO: TiO2 physical mixtures. Journal of Environmental Chemical Engineering, 9(4), 105336.

DOI: http://doi.org/10.1016/j.jece.2021.105336

Glyceraldehyde production by photocatalytic oxidation of glycerol on WO3-based materials. Applied Catalysis B: Environmental, 299.

DOI: https://doi.org/10.1016/j.apcatb.2021.120616

Hydrogen production through glycerol photoreforming on TiO2/mesoporous carbon: Influence of the synthetic method. Materials, 13(17), 3800, 2020.

DOI: doi.org/10.3390/ma13173800

Olive leaves as biotemplates for enhanced solar-light harvesting by a titania-based solid. Nanomaterials, 10(6), 1057.

DOI: https://doi.org/10.3390/nano10061057

Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum). LWT - Food Science and Technology, 120.

DOI: http://doi.org/10.1016/j.lwt.2019.108931

Hydrogen photo-production from glycerol using nickel-doped TiO2 catalysts: Effect of catalyst pre-treatment. Energies, 12(17), 3351, 2019.

DOI: http://doi.org/10.3390/en12173351

Optimization and validation of a DHS-TD-GC-MS method to wineomics studies. Talanta, 192, 301-307.

DOI: http://doi.org/10.1016/j.talanta.2018.09.032

Green Ultrasound-Assisted Extraction of antioxidant phenolic compounds determined by High Performance Liquid Chromatography from Bilberry (Vaccinium myrtillus L.) juice by-products. Waste and Biomass Valorization, 10 (7), 1945-1955.

DOI: http://doi.org/10.1007/s12649-018-0207-z

Juices of prickly pear fruits (Opuntia spp.) as functional foods. Italian Journal of Food Science, 30, 614-627.

DOI: http://doi.org/10.14674/IJFS-921

Aditivos potenciadores del Sabor. En Aditivos Alimentarios. Ed. Dextra. ISBN: 20978-84-16898-18-3

Bioactive compounds of chamber-dried blueberries at controlled temperature and wines obtained from them. Journal of Chemistry, 2017, 1-8.

DOI: http://doi.org/10.1155/2017/1567106

Plasma technology as a new food preservation technique. In: Microbial Food Safety and Preservation Techniques. CRC Press, Taylor & Francis Group. 415-429. ISBN: 978-1-4665-9306-0.

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades. Comprehensive Reviews in Food Science and Food Safety, 14, 681-693.

DOI: http://doi.org/10.1111/1541-4337.12159

Extracción de compuestos bioactivos de residuos de uvas tintas. (In: XXXVI Jornadas de viticultura y enología. Tierra de Barros), 55 – 78. Ed. Centro Universitario Santa Ana, Almendralejo (España),

DOI: ISBN: 978-84-7930-103-1 ,2014.

Envejecimiento de vinos tintos dulces. Influencia de la adición de virutas de roble y evolución en botella.

Anthocyanin profile and their evolution during the winemaking of sweet red wines (In: Handbook of Anthocyanins: Food Sources, Chemical Applications and Health Benefits), 119-151

Desarrollo de un nuevo método de elaboración de vinos tintos dulces a partir de uvas deshidratadas en cámara

Effect of Temperature on the Anthocyanin Extraction and Color Evolution during Controlled Dehydration of Tempranillo GrapesJournal of Agricultural and Food Chemistry, 62, 7897−7902, 2014.

DOI: dx.doi.org/10.1021/jf502235b

Optimization and validation of an automated DHS–TD–GC–MS method for the determination of aromatic esters in sweet winesTalanta, 123, 32-38, 2014.

DOI: dx.doi.org/10.1016/j.talanta.2014.01.052

Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet SauvignonInternational Journal of Food Science and Technology, 49, 2128–2135, 2014

DOI: doi.org/10.1111/ijfs.12521

Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditionsFood Chemistry, 159, 128-136, 2014.

DOI: doi.org/10.1016/j.foodchem.2014.02.167

Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red winesFood Chemistry, 146, 507-514, 2014.

DOI: doi.org/10.1016/j.foodchem.2013.09.103

Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine. LWT - Food Science and Technology, 59, 560-565.

DOI: https://doi.org/10.1016/j.lwt.2014.04.056

Sweet wines produced by an innovative winemaking procedure: colour, active odorants and sensory profile. South African Journal of Enology and Viticulture, 35, 205-216.

DOI: http://dx.doi.org/10.21548/35-2-1007

Elaboración alternativa de vinos tintos dulces. Estudio de la pasificación de las uvas en cámara y posterior maceración pelicular Editorial Académica Española (LAP LAMBERT Academic Publishing GmbH & Co. KG), Saarbrücken (Alemania),

DOI: ISBN: 978-3-659-06236-0, 2013

Quality improvement in sweet red wines through an alternative grape-drying systemSouth African Journal of Enology & Viticulture, 34 (2), 252-261,            2013

Anthocyanin evolution and color changes in red grapes during their chamber dryingJournal of Agricultural and Food Chemistry, 61, 9908-9914, 2013

DOI: doi.org/10.1021/jf402263f

Pyranoanthocyanin derived pigments in wine: structure and formation during winemakingJournal of Chemistry (review), 2013, 1-15

DOI: doi.org/10.1155/2013/713028

Identification by HPLC-MS of anthocyanin derivatives in raisin Journal of Chemistry, 2013, 1-7, 2013

DOI: doi.org/10.1155/2013/274893

Odor descriptors and aromatic series during the oxidative aging of Oloroso Sherry wines

DOI: http://dx.doi.org/10.1080/10942912.2011.599093

Using Odorant Series as an Analytical Tool for the Study of the Biological Ageing of Sherry Wines. En: Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications.

DOI: ISBN: 978-953-51-0127-7, 2012

Virutas de roble comerciales para su uso en vinificación. Caracterización en disolución hidroalcohólica.

Crianza de vinos generosos. Series odorantes. Valores de Actividad Odorante (VAOs)

Levaduras como inhibidoras del pardeamiento. Estudio en vino blanco tipo fino

Formation of vitisins and anthocyanin–flavanol adducts during the vinification without fermentation of red raisins Journal Agricultural and Food Chemistry, 60, 6866-6874, 2012

DOI: doi.org/10.1021/jf300998p

Sensory analysis of sweet musts from Pedro Ximenez cv grapes dried by various methodsSouth African Journal of Enology & Viticulture, 33           (1), 14-20, 2012

Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditionsFood Chemistry, 130, 111-120, 2012

DOI: doi.org/10.1016/j.foodchem.2011.07.010

A technical alternative to aging Sherry wine.