Enrique Durán - Publications, H-index & Citations

Enrique Durán

university of cadiz

27H指数

177论文数

2.1K被引数

收录论文 56

发表时间

Impact of Seaweed and Yeast-Based Biostimulants on the Oenological Quality of Merlot Wines in Warm Climates 海藻和酵母基生物刺激素对温暖气候下梅洛葡萄酒oenological质量的影响

Horticulturae

IF3

2026-09-21

OAAI

Gabriel Sevilla; Enrique Durán-Guerrero; Catina Aveledo; Miguel Palma; Ana Ruiz-Rodríguez

Scientific Basis of Sherry Wine Food Pairing: Integrating Consumer Perception, Sensory Analysis, and Volatile Profiling 雪利酒与食物搭配的科学基础：整合消费者感知、感官分析和挥发性成分分析

Beverages

IF2.7

2026-09-03

OAAI

Daniel Bienvenido; Enrique Durán-Guerrero; David Orden; Carmen Rodríguez-Dodero

Suspect screening-based LC-HRMS characterization of short-chain peptide hydrolysates from marine macroalgae

Analytical and Bioanalytical Chemistry

IF3.8

2026-08-01

OAAI

Hind Achahbar; Andrea Cerrato; Enrique Durán-Guerrero; Ignacio Hernández; Aldo Laganà; Elena Lucà; Carmela Maria Montone; Enrico Taglioni; Anna Laura Capriotti

Optimized HSSE-GC-MS and machine learning for forensic gender classification of human scent from clothing 优化HSSE-GC-MS与机器学习技术用于法医领域人体气味性别分类（基于衣物样本）

Analytica Chimica Acta

IF6

2026-03-04

OAAI

John Marty C. Mateo; José Luis P. Calle; Enrique Durán-Guerrero; Miguel Palma; Marta Ferreiro- González

Volatile and phenolic profile in Pedro Ximenez sweet wines and mistelas under oxidative conditions

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-03-01

OAAI

Andreu-Garcia, Pablo; Jimenez-Cantizano, Ana; Sancho-Galan, Pau; Amores-Arrocha, Antonio; Duran-Guerrero, Enrique; Castro-Mejias, Remedios

Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2024-05-22

OAAI

Chanivet, Marina; Es-sbata, Ikram; Astola, Antonio; Duran-Guerrero, Enrique; Castro, Remedios

Investigation of phenolic and volatile compounds changes during vinegar production using spontaneous fermentation of different prickly pear (Opuntia ficus-indica)-based matrices

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-02-01

PREAI

Ben Hammouda, Mouna; Azabou, Samia; Duran-Guerrero, Enrique; Attia, Hamadi; Castro, Remedios

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

FOOD BIOSCIENCE

IF5.9

2024-02-01

PREAI

Dominguez-Tornay, Antonio; Diaz, Ana Belen; Lasanta, Cristina; Duran-Guerrero, Enrique; Castro, Remedios

Method development of stir bar sportive extraction coupled with thermal desorption-gas chromatography-mass spectrometry for the analysis of phthalates in Peruvian pisco

JOURNAL OF CHROMATOGRAPHY A

IF4

2023-11-01

PREAI

Gebrehiwot, Desta Gebremedhin; Castro, Remedios; Hidalgo-Garate, Juan Carlos; Robles, Alicia Daniela; Duran-Guerrero, Enrique

Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-10-09

OAAI

Gonzalez-Garcia, Juan Alberto; Cereceda, Marta; Duran-Guerrero, Enrique; Rodriguez-Dodero, M. Carmen; Castro, Remedios

Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits

BEVERAGES

IF2.7

2023-09-04

OAAI

Es-Sbata, Ikram; Castro-Mejias, Remedios; Rodriguez-Dodero, Carmen; Zouhair, Rachid; Duran-Guerrero, Enrique

Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-05-04

PREAI

Ben Hammouda, Mouna; Castro, Remedios; Duran-Guerrero, Enrique; Attia, Hamadi; Azabou, Samia

Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-04-01

OAAI

Astola, Antonio; Duran-Guerrero, Enrique; Diaz, Ana Belen; Lasanta, Cristina; Castro, Remedios

Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition 使用醋杆菌和氧化葡萄糖酸杆菌在水下培养中生产刺梨 (Opuntia ficus-indica) 醋: 挥发性和多酚类成分的研究

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-09-01

OAAI

Es-sbata, Ikram; Castro, Remedios; Duran-Guerrero, Enrique; Zouhair, Rachid; Astola, Antonio

Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2022-09-01

PREAI

Romero-Rodriguez, Raul; Duran-Guerrero, Enrique; Castro, Remedios; Diaz, Ana Belen; Lasanta, Cristina

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol-Thermo Tolerance and the Optimization of Acetic Acid Production

MICROORGANISMS

IF4.2

2022-08-29

OAAI

El-Askri, Taoufik; Yatim, Meriem; Sehli, Youness; Rahou, Abdelilah; Belhaj, Abdelhaq; Castro, Remedios; Duran-Guerrero, Enrique; Hafidi, Majida; Zouhair, Rachid

Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-08-05

OAAI

Es-sbata, Ikram; Castro, Remedios; Zouhair, Rachid; Duran-Guerrero, Enrique

The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine 超声波，微氧合和橡木类型对Tempranillo红葡萄酒的酚类和挥发性成分的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-06-01

OAAI

Jimenez-Sanchez, Maria; Castro, Remedios; Rodriguez-Dodero, M. Carmen; Duran-Guerrero, Enrique