Journals



2011
Durán, E., Castro, R., Natera, R., Ruíz, M.J., Rodríguez, M.C., García-Barroso, C. (2011). Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips. European Food Research & Technology, 232(2), 241-254. DOI 10.1007/s00217-010-1372-x.
2010
Cejudo, M.J., Dur√°n, E., Castro, R., Natera, R., Rodr√≠guez, M.C., Garc√≠a-Barroso, C.  (2010). Study of the polyphenolic composition and antioxidant activity of new Sherry vinegar-derived products by maceration with fruits. Journal  of Agricultural and Food Chemistry, 58(22), 11814‚Äď11820. DOI:10.1021/jf1029493
Durán, E., Palma, M., Castro, R., García-Barroso, C. (2010). New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process. Food Chemistry, 121(29), 575-579. DOI:10.1016/j.foodchem.2009.12.050
Baena-Ruano, S., Santos-Due√Īas, I.M., Mauricio, J.C., Garc√≠a-Garc√≠a I.* (2010). Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine. Journal of the Science of Food and Agriculture, 90, 2675-2681. DOI 10.1002/jsfa.413
Baena-Ruano, S., Jim√©nez-Ot, C., Santos-Due√Īas, I., Jim√©nez-Hornero, J., Bonilla-Venceslada, J.L., √Ālvarez-C√°liz, C. and Garc√≠a-Garc√≠a, I.* (2010). Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process. Journal of Chemical Technology and Biotechnology 85: 908‚Äď912. DOI 10.1002/jctb.2368
2009
Jim√©nez-Hornero, J.E., Santos-Due√Īas, I.M., Garc√≠a-Garc√≠a, I. (2009). Optimization of biotechnological processes. The acetic acid fermentation. Part I: The proposel model. Biochemical Engineering Journal, 45, 1-6
Jim√©nez-Hornero, J.E., Santos-Due√Īas, I.M., Garc√≠a-Garc√≠a, I. (2009). Optimization of biotechnological processes. The acetic acid fermentation. Part II: Practical identifiability analysis and parameter estimation. Biochemical Engineering Journal, 45, 7-21
Jim√©nez-Hornero, J.E., Santos-Due√Īas, I.M., Garc√≠a-Garc√≠a, I. (2009). Optimization of biotechnological processes. The acetic acid fermentation. Part III: Dynamic optimization. Biochemical Engineering Journal, 45, 22-29
2008
Jim√©nez-Hornero, J.E., Santos-Due√Īas, I.M., Garc√≠a-Garc√≠a, I. (2008). Structural identifiability of a model for the acetic acid fermentation process. Mathematical Biosciences, 216, 154-162.
CEREZO, A.B.; TESFAYE, W;TORIJA, M.J.; MATEO, E.; GARC√ćA-PARRILLA, M.C.; TRONCOSO, A.M.The Phenolic Composition of Red Wine Vinegar Produced in Barrels Made from Different Woods. FOOD CHEMISTRY 109, 606‚Äď615 (2008)
Maestre-Delgado, O;Santos-Due√Īas, I.M.; Peinado-Amores, R.; Jimenez-Ot, C.; Garcia-Garcia, I. and Mauricio, J.C. (2008). Changes in the amino acid composition during the wine vinegar production. Process Biochem, 43, 803-807
2007
Achaerandio, I.; G√ľell, C. and L√≥pez, F. (2007). New approach to continuous vinegar decolourisation with exchange resins. Journal of Food Engineering, 78, 991-994.
Garc√≠a Garc√≠a, I.; Cantero-Moreno, D.; Jim√©nez-Ot, C.; Baena-Ruano, S.; Jim√©nez-Hornero, J.; Santos Due√Īas, I.M.; Bonilla-Venceslada, J.L. and Barja, F. (2007). Estimating the mean acetification rate in a semi-continuous vinegar production cycle from an on-line ethanol determination. Journal of Food Engineering, 80, 460-464
C Prieto, C Jara, A Mas, J Romero. Application of molecular methods for analysing the distribution and diversity of acetic acid bacteria in Chilean vineyards. International Journal of Food Microbiology,115, 348-355, 2007
CALLEJON, RM; TESFAYE, W.;TORIJA, M.J., MAS, A.; TRONCOSO, AM; MORALES, ML (2007). HPLC determination of aminoacidsand ammonia along submerged and traditional acetifications using AQC as derivatization agent. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. Online DOI10.1007/s00217-007-0697-6
PIZARRO MILL√ĀN, CONSUELO; ESTEBAN-D√ćEZ I.; S√ĀENZ GONZ√ĀLEZ, CRISTINA; GONZ√ĀLEZ S√ĀIZ, JOS√Č MAR√ćA. Vinegar classification based on feature extraction and selection from HS-SPME/GC volatile analyses: a feasibility study. Analytica Chimica Acta, 2007
2006
Baena-Ruano, S.; Jim√©nez-Ot, C.; Santos-Due√Īas, I.M.; Cantero-Moreno, D.; Barja, F. and Garc√≠a Garc√≠a, I. (2006). Rapid method for total, viable and non viable acetic acid bacteria determination during acetification process. Process Biochemistry, 41, 1160-1164.
Casale, M.; Saiz-Abajo, M.J.; Gonz√°lez-S√°iz, J.M.; Pizarro, C. and Forina. M. (2006). Study of the aging and oxidation processes of vinegar samples from different origins during storage by near-infrared spectroscopy. Analytica Chimica Acta, 557, 360-366.
De Vero, L.; Gala, E.; Gullo, M.; Solieri, L.; Landi, S. and Giudici, P. (2006). Application of denaturing gradient gel electrophoresis (DGGE) analyisis to evaluate acetic acid bacteria in traditional balsamic vinegar. Food Microbiology, 23, 809-813.
Duran-Guerrero, E.; Natera-Marín, R.; Castro-Mejías, R. and García-Barroso, C. (2006). Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars. Journal of Chromatography A, 1104, 47-53.
A González, N Hierro, M Poblet, A Mas, JM Guillamón. Enumeration and detection of acetic acid bacteria by real-time PCR and nested-PCR. FEMS MicrobiologyLetters, 254, 123-128, 2006
A González, JM Guillamón, A Mas, M Poblet. Application of molecular methods for routine identification of acetic acid bacteria. International Journal of Food Microbiology, 108, 141-146; 2006
Gullo, M.; Caggia, C.; De Vero, L. and Giudici, P. (2006). Characterization of acetic acid bacteria in ‚Äútraditional balsamic vinegar‚ÄĚ. International Journal of Food Microbiology, 106, 209-212
Morales-Gómez, L.; Benitez-Bellido, B.; Tesfaye, W.; Callejón-Fernández, R.M.; Villano-Valencia, D.; Fernández-Pachón, M.C.; García-Parrilla, M.C. and Troncoso-González, A.M. (2006). Sensory evaluation of Sherry vinegar: traditional compared to accelerated aging with oak chips. Journal of Food Science, 71 (3), 238-242.
S√°iz-Abajo, M.J.; Gonz√°lez-S√°iz, J.M. and Pizarro, C. (2006). Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy. A feasability study. Food Chemistry, 99, 615-621.
2005
A González, N Hierro, M Poblet, A Mas, JM Guillamón. (2005). Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production. International Journal of Food Microbiology, 102, 295-304.
L√≥pez, F., Pescador, P., G√ľell, C., Morales, M.L., Garc√≠a-Parrilla, M.C., Troncoso, A.M. (2005). Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol content. Journal of Food Engineering, 68(1), 133-136.
S√°iz-Abajo, M.J.; Gonz√°lez-S√°iz, J.M. and Pizarro, C. (2005). Multi-objective optimisation strategy based on desirability functions used for chromatographic separation and quantification of l-proline and organic acids in vinegar. Analytica Chimica Acta 528, 63-76.
S√°iz-Abajo, M.J.; Gonz√°lez-S√°iz, J.M. and Pizarro, C. (2005). Orthogonal signal correction applied to the classification of wine and molasses vinegar samples by Near-Infrared Spectroscopy. Feasibility study for the detection and quantifification of adulterated vinegar samples. Analytical and Bioanalytical Chemistry, 382, 412-420.
Valero, E.; Berlanga, T. M.; Roldán, P. M. Jiménez, C.; García, I. and Mauricio, J.C. (2005). Free amino acids and volatile compounds in vinegars obtained from different types of substrate. Journal of the Science of Food and Agriculture, 85, 603-608.
2004
De Ory, I.; Cantero, D. and Romero, L.I. (2004). Optimisation of immobilization conditions fo vinegar production. Siran, woods chips and plyurethane foam as carriers for Acetobacter Aceti. Process Biochemistry, 39(5), 547-555.
De Ory, I; Romero, L.I. and Cantero, D. (2004). Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production. Journal of Food Engineering A, 63, 39-45.
Garrido-Vidal, D.; Esteban-Díez, I.; Pérez-del-Notario, N.; González-Sáiz, J.M. and Pizarro, C. (2004). On-line monitoring of kinetic and sensory parameters in acetic acid fermentation by NIRS. Journal of Near Infrared Spectroscopy 12, 15-27.
A González, N Hierro, M Poblet, N Rozès, A Mas, JM Guillamón.Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation Journal of Applied Microbiology, 96, 853-860, 2004
Morales M.L.; Benitez B. and Troncoso, A.M. (2004). Accelerated ageing of wine vinegars with oak chips: evaluation of wood flavour compounds. Food Chemistry A, 88, 305-315.
Y Quintero, A González, M Poblet, JM Guillamón, A Mas. Importancia de las bacterias acéticas en el vino. Enorigen, 1, 6-12, 2004
S√°iz-Abajo, M.J.; Gonz√°lez-S√°iz, J.M. and Pizarro, C. (2004). Near-Infrared Spectroscopy and pattern recognition methods applied to the classification of vinegar according to raw material and elaboration process. Journal of Near Infrared Spectroscopy 12, 207- 220.
S√°iz-Abajo, M.J.; Gonz√°lez-S√°iz, J.M. and Pizarro, C. (2004). Classification of wine and alcohol vinegar samples based on Near-Infrared Spectroscopy. Feasibility study on the detection of adulterated vinegar samples. Journal of Agricultural and Food Chemistry 52, 7711-7719.

Testaye, W.; Morales M.L.; Benitez B.; García-Parrilla, M.C. and Troncoso, A.M. (2004). Evolution of wine vinegar composition during accelerated aging with oak chips. Analytica Chimica Acta A, 513, 239-245.

2003
Gonz√°lez-S√°iz, JM., Pizarro, C. and Garrido-Vidal, D. (2003). Modelling and optimisation of the industrial process of acetic fermentation in Recent Research Developments in Biotechnology & Biotengineering. Research Signpost 217-242.
Gonz√°lez-S√°iz, J.M.; Pizarro, C. and Garrido-Vidal, D. (2003). Evaluation of kinetic models for industrial acetic fermentation: proposal of a new model optimizad by genetic algorithms. Biotechnology Progress 19(2), 599-611.
Gonz√°lez-S√°iz, J.M.; Pizarro, C. and Garrido-Vidal, D. (2003). Study of process variables in industrial acetic fermentation by acontinuos pilot fermentor and response surfaces. Biotechnology Progress 19(5), 1468-1479.
Gonz√°lez-S√°iz, J.M.; Pizarro, C. and Garrido-Vidal, D. (2003). Modelling and optimisation of the industrial process of acetic fermentation in Recent Research Developments in Biotechnology & Biotengineering. Research Signpost 217-242.
L√≥pez, F.; Medina, F.; Prodanov, M. and G√ľell, C. (2003). Oxidation of Activated Carbon: Application to Vinegar Decolorization. Journal of Colloid and Interface Science, 257(2), 173-178.
A Mas, A González, N Hierro, M Poblet, N Rozès, JM Guillamón. Bacterias acéticas durante la fermentación vínica: Interacciones con otros microorganismos. Tecnología del vino, 11, 27-30, 2003.
Morales, M.L. and Troncoso, A.M. (2003). Note. Evaluation of aroma compounds in wine vinegars: effect of previous neutralization of samples. Food Science and Technology International, 9(6), 397-402.
Natera, R.; Castro, R., García, V.; Hernández, M.J. and Barroso, C.. (2003). Chemometric studies of vinegars from different raw materials and proceses of production. Journal of Agricultural and Food Chemistry, 51, 3345-3351
Pizarro, C.; Gonz√°lez-S√°iz, J.M. and Garrido-Vidal, D. (2003). Kinetic modelling of acetic fermentation in industrial process by genetic algorithms. Journal of Chemometrics 17(8-9), 453-462.
Testaye, W.; Morales, M.L.; García-Parrilla, M.C. and Troncoso, A.M. (2003). Optimising wine vinegar production: fermentation and ageing. Applied Biotechnology Food Science and Policy, 1, 109-114.


 

Acetic Acid Bacteria Research Network

Email: infoaab@uco.es