Publicaciones (85) Publicaciones de Carlos Antonio Blanco Fuentes

2022

  1. Bread as a Valuable Raw Material in Craft Ale Beer Brewing

    Foods, Vol. 11, Núm. 19

  2. Developments and characteristics of craft beer production processes

    Food Bioscience, Vol. 45

2021

  1. Brewing with starchy adjuncts: Its influence on the sensory and nutritional properties of beer

    Foods, Vol. 10, Núm. 8

2020

  1. Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 10, pp. 3971-3978

  2. Phenols and melanoidins as natural antioxidants in beer. Structure, reactivity and antioxidant activity

    Biomolecules, Vol. 10, Núm. 3

2019

  1. Análisis de la influencia del proceso de destilación a vacío en el flavor de las cervezas lager comerciales mediante resonancia magnética nuclear

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  2. Sugar, Hop α-Acid, and Amino Acid Contents Contribute to the Differential Profile Between Nonalcoholic and Alcoholic Beers

    Food Analytical Methods, Vol. 12, Núm. 1, pp. 59-68

  3. Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology

    Food Analytical Methods, Vol. 12, Núm. 10, pp. 2293-2305

2018

  1. Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers

    Food Analytical Methods, Vol. 11, Núm. 1, pp. 11-22

2017

  1. Aroma recovery of beer flavors by pervaporation through polydimethylsiloxane membranes

    Journal of Food Process Engineering, Vol. 40, Núm. 6

2016

  1. Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology

    LWT, Vol. 66, pp. 390-397

  2. Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies

    Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 8, pp. 1379-1388

  3. Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation

    Food Analytical Methods, Vol. 9, Núm. 11, pp. 3230-3241

2015

  1. Beer discrimination using a portable electronic tongue based on screen-printed electrodes

    Journal of Food Engineering, Vol. 157, pp. 57-62

  2. New trends in beer flavour compound analysis

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 8, pp. 1571-1576

  3. Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

    Food Research International, Vol. 76, pp. 751-760

2014

  1. Innovations in the brewing industry: Light beer

    International Journal of Food Sciences and Nutrition, Vol. 65, Núm. 6, pp. 655-660

  2. Mass spectrometry-based metabolomics approach to determine differential metabolites between regular and non-alcohol beers

    Food Chemistry, Vol. 157, pp. 205-212

  3. Metodologías para la producción de cerveza de muy bajo grado alcohólico

    Cerveza y malta, Núm. 201, pp. 18-24

  4. Pervaporation methodology for improving alcohol-free beer quality through aroma recovery

    Journal of Food Engineering, Vol. 133, pp. 1-8