| Analysis of low molecular weight carbohydrates in food and beverages: a review C Martínez Montero, MC Rodríguez Dodero, DA Guillén Sánchez, ... Chromatographia 59 (1), 15-30, 2004 | 147 | 2004 |
| 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 | 46 | 2017 |
| Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits MJ Cejudo Bastante, E Duran Guerrero, R Castro Mejias, R Natera Marin, ... Journal of agricultural and food chemistry 58 (22), 11814-11820, 2010 | 44 | 2010 |
| Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips E Durán Guerrero, R Castro Mejías, R Natera Marín, MJ Ruiz Bejarano, ... European Food Research and Technology 232, 241-254, 2011 | 41 | 2011 |
| Aroma of sherry products: A review E Durán-Guerrero, R Castro, MV García-Moreno, MC Rodríguez-Dodero, ... Foods 10 (4), 753, 2021 | 33 | 2021 |
| 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 |
| 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 | 31 | 2018 |
| Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits MJ Cejudo-Bastante, E Durán, R Castro, MC Rodríguez-Dodero, ... LWT-Food Science and Technology 50 (2), 469-479, 2013 | 31 | 2013 |
| Use of alternative wood for the ageing of brandy de Jerez MV García-Moreno, MM Sánchez-Guillén, M Ruiz de Mier, ... Foods 9 (3), 250, 2020 | 27 | 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 |
| 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 | 22 | 2019 |
| Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control of Brandy de Jerez MC Rodríguez Dodero, DA Guillén Sánchez, MS Rodríguez, CG Barroso Journal of Agricultural and Food Chemistry 58 (2), 990-997, 2010 | 22 | 2010 |
| Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels FJ Bruna-Maynou, R Castro, MC Rodríguez-Dodero, CG Barroso, ... Food research international 133, 109165, 2020 | 21 | 2020 |
| Analytical characterization and sensory analysis of distillates of different varieties of grapes aged by an accelerated method M Schwarz, MC Rodríguez-Dodero, MS Jurado, B Puertas, C G. Barroso, ... Foods 9 (3), 277, 2020 | 21 | 2020 |
| Optimizing the process of making sweet wines to minimize the content of ochratoxin A MJ Ruiz Bejarano, MC Rodriguez Dodero, CG Barroso Journal of agricultural and food chemistry 58 (24), 13006-13012, 2010 | 20 | 2010 |
| Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types MV García-Moreno, MM Sánchez-Guillén, MJ Delgado-González, ... Lwt 140, 110706, 2021 | 19 | 2021 |
| Sugar contents of Brandy de Jerez during its aging C Martínez Montero, MC Rodríguez Dodero, DA Guillén Sánchez, ... Journal of agricultural and food chemistry 53 (4), 1058-1064, 2005 | 17 | 2005 |
| Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar M Jiménez-Sánchez, E Durán-Guerrero, MC Rodríguez-Dodero, ... Ultrasonics Sonochemistry 69, 105244, 2020 | 16 | 2020 |
| Novel vinegar-derived product enriched with dietary fiber: Effect on polyphenolic profile, volatile composition and sensory analysis A Marrufo-Curtido, MJ Cejudo-Bastante, MC Rodríguez-Dodero, ... Journal of food science and technology 52, 7608-7624, 2015 | 15 | 2015 |
| Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar MJ Cejudo‐Bastante, MC Rodríguez Dodero, E Durán Guerrero, ... Journal of the Science of Food and Agriculture 93 (4), 741-748, 2013 | 15 | 2013 |
