Cristina Ubeda Aguilera

Plan Propio-Acceso
c_ubeda@us.es
Área de conocimiento: Nutrición y Bromatología
Departamento: Nutrición y Bromatología,Tox.y Med.Legal
Grupo: DERIVADOS DE LA UVA (AGR-167)
Tipo Año Título Fuente
Artículo2021 Chemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines MOLECULES
Artículo2021 Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines FOODS
Artículo2021 Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc FOOD CHEMISTRY
Artículo2021 Diagnostic utility of fecal calprotectin in chronic diarrhea of bacterial etiology in pediatric patients Enfermedades infecciosas y microbiología clínica
Artículo2020 Chemical hazards in grapes and wine, climate change and challenges to face FOOD CHEMISTRY
Artículo2020 Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
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 Floral scent evaluation of three cut flowers through sensorial and gas chromatography analysis Agronomy
Artículo2020 Impact of berry size at harvest on red wine composition: a winemaker's approach JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Artículo2020 Ripening and storage time effects on the aromatic profile of new table grape cultivars in Chile MOLECULES
Artículo2020 Volatile metabolites produced by different flor yeast strains during wine biological ageing FOOD RESEARCH INTERNATIONAL
Artículo2019 Comparative study of the volatile organic compounds of four strawberry cultivars and it relation to alcohol acyltransferase enzymatic activity SCIENTIA HORTICULTURAE
Artículo2019 Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines MOLECULES
Corrección2019 Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines (vol 24, 1478, 2019) MOLECULES
Artículo2019 Identification of volatile biomarkers of Giardia duodenalis infection in children with persistent diarrhoea PARASITOLOGY RESEARCH
Artículo2019 Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle FOOD RESEARCH INTERNATIONAL
Artículo2019 Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content FOOD CHEMISTRY
Artículo2019 Molecular and morphological characterization of new interspecific hybrids of alstroemeria originated from A. caryophylleae scented lines EUPHYTICA
Artículo2019 Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method FOOD RESEARCH INTERNATIONAL
Artículo2018 Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN
Artículo2018 Effectiveness of Fibers from JOURNAL OF FOOD QUALITY
Artículo2018 Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Artículo2017 Consumer acceptance of new strawberry vinegars by preference mapping INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Artículo2017 Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the Pais Cultivar South african journal of enology and viticulture
Artículo2017 Location Effects on the Aromatic Composition of Monovarietal cv. Carignan Wines AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
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 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
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 Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes FOODBORNE PATHOGENS AND DISEASE
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 Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2012 Characterization of odour active compounds in strawberry vinegars FLAVOUR AND FRAGRANCE JOURNAL
Artículo2012 Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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
Artículo2011 Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes LWT-FOOD SCIENCE AND TECHNOLOGY

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
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)
01/06/2020 31/05/2023 Investigador/a Potencial Bioactivo de Metabolitos Sintetizados por Microorganismos Seleccionados y su Impacto en la Calidad y Seguridad de Bebidas Fermentadas (PID2019-108722RB-C32) Ministerio de Ciencia, Innovación y Universidades (Nacional)
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)

Ayudas

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
27/09/2011 30/09/2011 Responsable 13th Weurman Flavour Research Symposium. Lugar y fecha: Zaragoza (España) del 27 al 30 de Septiembre de 2011 (PP2011-06-066) Universidad de Sevilla (Local)