C. Hidalgo

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Ángela Contreras, C. Hidalgo, Paul A. Henschke et al. · Applied and Environmental Microbiology · 2013 · 341 citations · Full text

Agriculture, Enology, Microbiology +17

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

Ángela Contreras, C. Hidalgo, Simon A. Schmidt et al. · International Journal of Food Microbiology · 2015 · 173 citations

Agriculture, Biotechnology, Microbiology +16

Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method

Cristina Úbeda, Raquel M. Callejón, C. Hidalgo et al. · Food Research International · 2010 · 95 citations · Full text

Natural Sciences, Chemistry, Analytical Chemistry +13

Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins

Cristina Úbeda, Raquel M. Callejón, C. Hidalgo et al. · LWT · 2012 · 74 citations

Agriculture, Food Science, Horticultural Sciences +17

Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes

Cristina Úbeda, C. Hidalgo, María-Jesús Torija et al. · LWT · 2011 · 73 citations · Full text

Agriculture, Food Science, Food Chemistry +14