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 · 332 citations · Full text

Biosynthesis, Engineering, Food Fermentation +13

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 · 171 citations

Biomanufacturing, Engineering, Food Fermentation +11

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 · 92 citations · Full text

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 · 72 citations

Food Chemistry, Agricultural Chemistry, Total Phenols +6

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 · 71 citations · Full text