José Manuel Domínguez González-rekin lankidetzan egindako argitalpenak (5)

2016

  1. Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits

    Journal of the science of food and agriculture, Vol. 96, Núm. 14, pp. 4760-4771

2014

  1. Mellora da capacidade competitiva das destilerías ourensáns e empresas afíns mediante o desenvolvemento dun novo augardente-licor baseado no emprego de lúpulo galego como herba aromática

    Proxectos INOU 2012: investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 129-148

2013

  1. Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas

    Applied Biochemistry and Biotechnology, Vol. 171, Núm. 4, pp. 1042-1060

  2. Study of the suitability of two hop cultivars for making herb liqueurs: Volatile composition, sensory analysis, and consumer study

    European Food Research and Technology, Vol. 237, Núm. 5, pp. 775-786

  3. Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 10, pp. 2568-2574