M. M. Sánchez-Guillén

Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy.

C. García-Barroso, M. J. Delgado-González, M. M. Sánchez-Guillén, 2017, Ultrasonics sonochemistry.

Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

C. García-Barroso, M. J. Delgado-González, M. M. Sánchez-Guillén, 2021, LWT.

Use of Alternative Wood for the Ageing of Brandy de Jerez

C. García-Barroso, M. J. Delgado-González, M. M. Sánchez-Guillén, 2020, Foods.

Colour evolution kinetics study of spirits in their ageing process in wood casks

Manuel J. Delgado-González, M. Valme García-Moreno, Manuel M. Sánchez-Guillén, 2021 .

Determination of Antioxidant Activity of Brandy and Other Aged Beverages by Electrochemical and Photochemiluminescence Methods

C. García-Barroso, M. M. Sánchez-Guillén, M. V. García-Moreno, 2017, Food Analytical Methods.

Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez.

C. García-Barroso, M. M. Sánchez-Guillén, M. V. García-Moreno, 2019, Food chemistry.

Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine.

C. Barroso, R. Castro, D. A. Guillén, 2020, Journal of the science of food and agriculture.