| Comparative evaluation of brandy de jerez aged in american oak barrels with different times of use MJ Valcárcel-Muñoz, M Guerrero-Chanivet, MV García-Moreno, ... Foods 10 (2), 288, 2021 | 32 | 2021 |
| 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 | 25 | 2020 |
| Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System MJ Valcárcel-Muñoz, M Guerrero-Chanivet, MC Rodríguez-Dodero, ... Molecules 27 (2), 365, 2022 | 23 | 2022 |
| Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks® MJ Valcárcel-Muñoz, D Butrón-Benítez, M Guerrero-Chanivet, ... Journal of food composition and analysis 111, 104618, 2022 | 12 | 2022 |
| Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System MJ Valcárcel-Muñoz, M Guerrero-Chanivet, C Rodríguez-Dodero, ... Foods 11 (24), 4062, 2022 | 8 | 2022 |
| Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints M Guerrero-Chanivet, F Ortega-Gavilán, MG Bagur-González, ... Food and Bioprocess Technology 16 (9), 1963-1975, 2023 | 4 | 2023 |
| Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System MJ Valcárcel-Muñoz, M Guerrero-Chanivet, ... Foods 12 (9), 1911, 2023 | 4 | 2023 |
| 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 M Guerrero-Chanivet, MJ Valcárcel-Muñoz, DA Guillén-Sánchez, ... Foods 11 (21), 3540, 2022 | 4 | 2022 |
| Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies M Guerrero-Chanivet, F Ortega-Gavilán, MG Bagur-González, ... Current Research in Food Science 6, 100486, 2023 | 3 | 2023 |
| Determining the impact of seasoning on the volatile chemical composition of the oak wood of different Sherry Casks® by DTD–GC–MS M Guerrero-Chanivet, MV García-Moreno, MJ Valcárcel-Muñoz, ... Wood Science and Technology 57 (4), 861-878, 2023 | 1 | 2023 |
| Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints M Guerrero-Chanivet, F Ortega-Gavilán, MG Bagur-González, ... Journal of Agricultural and Food Chemistry 72 (4), 1959-1968, 2023 | 1 | 2023 |
| Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL* a* b* parameters of Brandies de Jerez M Guerrero-Chanivet, MV García-Moreno, MJ Valcárcel-Muñoz, ... LWT 194, 115815, 2024 | | 2024 |
| Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez M Guerrero-Chanivet, MJ Valcárcel-Muñoz, MV García-Moreno, ... Journal of Food Composition and Analysis 125, 105780, 2024 | | 2024 |
| FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks® Used in the Aging of Brandy De Jerez M Guerrero-Chanivet, DA Guillén-Sánchez, MJ Valcárcel-Muñoz, ... Sensors 23 (21), 8962, 2023 | | 2023 |
| Influencia de los tipos de Envinado de las Botas de Roble en las características organolépticas de los Brandies de Jerez M Guerrero Chanivet | | 2023 |
| Influencia de los tipos de envinado de las botas de roble en las características organolépticas de los brandies de Jerez MG Chanivet Universidad de Cádiz, 2023 | | 2023 |
| Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System M Guerrero Chanivet, MC Rodríguez Dodero, MV García Moreno, ... MDPI, 2022 | | 2022 |
| 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 DA Guillén Sánchez, R Castro Mejías, E Durán Guerrero, ... MDPI, 2022 | | 2022 |
| Influence of oak species on the differentiation of aged brandies using chemometrics approach based on phenolic compounds UHPLC fingerprints M Guerrero-Chanivet, F Ortega-Gavilán, MG Bagur-González, ... | | 2022 |
| FT-Raman methodology applied to study the effect of seasoning time of Fino Sherry Casks® in Brandy de Jerez elaboration M Guerrero-Chanivet, O Anjos, MV García-Moreno, M Valcárcel-Muñoz, ... XVI Encontro de Química dos Alimentos, 235-236, 2022 | | 2022 |
