Raquel María Callejón Fernández

Profesora Titular de Universidad
rcallejon@us.es
Área de conocimiento: Nutrición y Bromatología
Departamento: Nutrición y Bromatología,Tox.y Med.Legal
Grupo: DERIVADOS DE LA UVA (AGR-167)
Prog. doctorado: Programa de Doctorado en Farmacia (RD. 99/2011)
Tipo Año Título Fuente
Artículo2021 A non-destructive sampling method for food authentication using gas chromatography coupled to mass spectrometry or ion mobility spectrometry FOOD CHEMISTRY
Artículo2021 Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography JOURNAL OF CHROMATOGRAPHY A
Artículo2021 Feasibility of a rapid and non-destructive methodology for the study and discrimination of pine nuts using near-infrared hyperspectral analysis and chemometrics FOOD CONTROL
Artículo2021 Influence of irrigation modalities (irrigation management and dryland), fruit ripening, and cultivation modality (organic and conventional) on quality and chemosensory profile of hojiblanca and picual extra virgin olive oils EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Artículo2021 Native Chilean berries preservation and in vitro studies of a polyphenol highly antioxidant extract from maqui as a potential agent against inflammatory diseases ANTIOXIDANTS
Revisión2021 Spectralprint techniques for wine and vinegar characterization, authentication and quality control: advances and projections TRAC-TRENDS IN ANALYTICAL CHEMISTRY
Artículo2021 Vinegarscan: A computer tool based on ultraviolet spectroscopy for a rapid authentication of wine vinegars Chemosensors
Artículo2020 Assessment of UV–visible spectroscopy as a useful tool for determining grape-must caramel in high-quality wine and balsamic vinegars FOOD CHEMISTRY
Capítulo2020 Chapter 5: Biogenic Amines in Non-fermented Food Food Chemistry, Function and Analysis
Artículo2020 Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars FOOD CHEMISTRY
Artículo2020 Comparison of the novel thin film-solid phase microextraction and sorptive extraction methods for Picual and Hojiblanca olive oil volatile fraction analysis in headspace FOODS
Artículo2020 Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with European vinegars FOOD CHEMISTRY
Artículo2019 A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction FOOD RESEARCH INTERNATIONAL
Artículo2019 Application of hierarchical classification models and reliability estimation by bootstrapping, for authentication and discrimination of wine vinegars by UV–vis spectroscopy CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
Artículo2019 Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars TALANTA
Ponencia2019 El uso de una escape room como recurso docente en la Facultad de Farmacia IN-RED 2019: V Congreso de Innovación Educativa y Docencia en Red
Artículo2019 Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegars FOOD CHEMISTRY
Artículo2018 A viability study of C-O isotope fingerprint for different geographical provenances of Spanish wine vinegars EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2018 Author's Perspectives on Their Highly Cited Papers Published in Foodborne Pathogens and Disease FOODBORNE PATHOGENS AND DISEASE
Artículo2018 NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected designation of origin FOOD CONTROL
Artículo2018 Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis FOOD RESEARCH INTERNATIONAL
Artículo2017 ATR-FTIR as a potential tool for controlling high quality vinegar categories FOOD CONTROL
Artículo2017 Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics FOOD CHEMISTRY
Artículo2017 Comparative assessment of software for non-targeted data analysis in the study of volatile fingerprint changes during storage of a strawberry beverage JOURNAL OF CHROMATOGRAPHY A
Artículo2017 Consumer acceptance of new strawberry vinegars by preference mapping INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Artículo2017 Effect of gluconic acid submerged fermentation of strawberry puree on amino acids and biogenic amines profile JOURNAL OF FOOD PROCESSING AND PRESERVATION
Artículo2017 Elemental characterisation of Andalusian wine vinegars with protected designation of origin by ICP-OES and chemometric approach FOOD CONTROL
Artículo2017 Evaluation of biogenic amines profile in opened wine bottles: Effect of storage conditions JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Artículo2017 Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Artículo2017 The smartphone as an economical and reliable tool for monitoring the browning process in sparkling wine Computers and Electronics in Agriculture
Artículo2016 A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process FOOD CHEMISTRY
Artículo2016 Differential ecological traits of two Phlebotomus sergenti mitochondrial lineages in southwestern Europe and their epidemiological implications TROPICAL MEDICINE & INTERNATIONAL HEALTH
Artículo2016 Evaluación de menús ofertados en comedores escolares: Comparación entre colegios públicos, privados y concertados REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION
Artículo2016 Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines FOOD CHEMISTRY
Artículo2016 Menús ofertados en centros de educación infantil de Sevilla: Adecuación a criterios nutricionales y a las recomendaciones dietéticas NUTRICION HOSPITALARIA
Revisión2016 Recent developments in the analysis of musty odour compounds in water and wine: A review JOURNAL OF CHROMATOGRAPHY A
Revisión2016 Recent trends in the determination of biogenic amines in fermented beverages - A review ANALYTICA CHIMICA ACTA
Artículo2016 Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction FOOD CHEMISTRY
Artículo2015 Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Artículo2015 Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile FOOD CHEMISTRY
Artículo2015 Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes FOODBORNE PATHOGENS AND DISEASE
Artículo2014 Agronomic parameters, quality indices, and sensory attributes of virgin olive oils from Hojiblanca and Picudo varieties from three successive crop years EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Artículo2014 Effect of storage time at low temperature on the volatile compound composition of Sevillana and Maravilla raspberries Postharvest Biology and Technology
Artículo2014 Influence of the production process of strawberry industrial purees on free and glycosidically bound aroma compounds INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2013 A survey of biogenic amines in vinegars FOOD CHEMISTRY
Artículo2013 Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2013 Melatonin is formed during winemaking at safe levels of biogenic amines FOOD AND CHEMICAL TOXICOLOGY
Ponencia2013 Participacion del area de toxicologia en la asignatura de LCC "Jornadas de iniciación a la investigación" Revista de Toxicología
Artículo2012 Characterization of odour active compounds in strawberry vinegars FLAVOUR AND FRAGRANCE JOURNAL
Artículo2012 Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches TALANTA
Artículo2012 Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
Artículo2012 Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012 Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars GRASAS Y ACEITES
Artículo2012 Validation of an analytical method for the determination of ethyl carbamate in vinegars TALANTA
Capítulo2011 Analytical methods of the determination of arginine amino acid Arginine Amino Acid
Artículo2011 Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-mass spectrometry method FOOD RESEARCH INTERNATIONAL
Artículo2010 Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods FOOD CHEMISTRY
Artículo2010 Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis JOURNAL OF CHROMATOGRAPHY A
Artículo2010 Descriptive sensory analysis of wine vinegar: tasting procedure and reliability of new attributes JOURNAL OF SENSORY STUDIES
Revisión2010 Determination of amino acids in grape-derived products: A review TALANTA
Artículo2010 Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Ponencia2010 Key Odorants of the typical aroma of Sherry vinegar Proceedings of the Weurman Symposium
Artículo2010 Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains ANALYTICA CHIMICA ACTA
Capítulo2009 Caracterización de vinagre obrenido de una población de vid silvestre, "Vitis vinífera" L. subspecie "sylvestris" (Gmelin) Hegi, en el Valle del Iregua (La Rioja) Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica, Ourense, del 3 al 5 de junio de 2009
Capítulo2009 Estudio del perfil volátil de vinagres de vino tinto durante el envejecimiento en barricas de diferentes maderas Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica, Ourense, del 3 al 5 de junio de 2009
Artículo2009 Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods FOOD CHEMISTRY
Artículo2008 Defining the typical aroma of Sherry vinegar: Sensory and chemical approach JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008 HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2008 Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars JOURNAL OF CHROMATOGRAPHY A
Artículo2008 Targeting key aromatic substances on the typical aroma of Sherry vinegar JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007 Analysis for chloroanisoles and chlorophenols in cork by stir bar sorptive extraction and gas chromatography-mass spectrometry TALANTA
Capítulo2007 Estudio comparativo del consumo de aminoácidos y amonio en acetificaciones con cultivo superficial y amonio en acetificaciones con cultivo superficial y sumergido Avances en ciencias y técnicas enológicas: Transferencia de tecnología de la red GIENOL al sector vitivinícola
Ponencia2006 Determinación de aminoácidos en vinagres mediante CLAE empleando el reactivo 6-aminoquinolil-N-Hidroxisuccinimidil Carbanato (AQC): puesta a punto y aplicación del método Segundas Jornadas de I+ D+I en la Elaboración de Vinagres = Second Symposium on R+ D+I for Vinegar Production : Córdoba, abril 2006
Artículo2006 Sensory evaluation of sherry vinegar: Traditional compared to accelerated aging with oak chips JOURNAL OF FOOD SCIENCE

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/01/2011 30/06/2014 Investigador/a Evaluación de la Calidad y Seguridad de una Nueva Bebida Obtenida a partir de Fresa no apta para Comercialización (AGL2010-22152-C03-01) Ministerio de Ciencia e Innovación (Nacional)
01/10/2007 04/04/2011 Investigador/a Evaluación de la calidad y seguridad de condimentos obtenidos de frutas (AGL2007-66417-C02-01) Ministerio de Educación y Ciencia (Nacional)
01/01/2014 30/06/2017 Investigador/a Caracterización Química y Bioactividad de Compuestos Derivados de Aminoácidos Aromáticos Relacionados con el Metabolismo de Levaduras (AGL2013-47300-C3-2-R) Ministerio de Economía y Competitividad (Nacional)
13/12/2004 13/12/2007 Investigador/a Desarrollo de metodología para la cuantificación, identificación y evaluación de bacterias acéticas para la producción de vinagres de vino: evaluación de la calidad aromática y sensorial (AGL2004-07494-C02-01) Ministerio de Ciencia y Tecnología (Nacional)
30/01/2014 31/07/2018 Responsable Caracterización Espectroscópica y Sensométrica de Vinagres Andaluces con Denominación de Origen (P12-AGR-1601) Consejería de Economía, Innovación y Ciencia (Autonómico)

Contratos

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
11/10/2012 09/02/2013 Investigador/a Producción de Melatonina por levaduras (1694/0460) LALLEMAND BIO, S.L. (Nacional)
14/09/2004 14/02/2005 Investigador/a Aplicación del sistema de análisis de peligros y puntos críticos de control (APPCC) en el proceso de producción de tapones de corcho y la determinación analítica de cloroanisoles y sus precursores clorofenoles mediante CG-EM en el mismo (OG-106/04) Empresa S.A. Manufacturera Española del Corcho (Local)
30/04/2020 29/07/2021 Responsable Calidad y autenticidad de productos agroalimentarios españoles mediante técnicas espectroscópicas (3852/1045) Universidad del País Vasco (Nacional)
15/07/2011 14/07/2012 Investigador/a Efectos de la ingesta de vinos andaluces de crianza biológica sobre la función endotelial. (12710/0460) SURGENIA. FUNDACIÓN CENTRO TECNOLÓGICO ANDALUZ DE DISEÑO (Autonómico)
24/06/2013 01/07/2013 Investigador/a Caracterización aromática de isómeros. (1907/0678) Sensient Fragances S.A.U. (Autonómico)