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Now showing items 1-9 of 9

Bread as a valuable raw material in craft Ale beer brewing

Martín Lobera, Carlos

; Aranda Gatón, Fernando; Lozano Martinez, Patricia; Caballero Caballero, Isabel

; Blanco Fuentes, Carlos Antonio

(2022)

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

Cadenas Maroto, Raquel; Caballero Caballero, Isabel

; Nimubona, Dieudonné; Blanco Fuentes, Carlos Antonio

(2021)

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Martínez Gómez, Álvaro; Caballero Caballero, Isabel

; Blanco Fuentes, Carlos Antonio

(2020)

Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers

Sánchez Estébanez, Cristina; Ferrero Martín, Sergio; Álvarez González, Celedonio Manuel

; Villafañe González, Fernando

; Caballero Caballero, Isabel

; Blanco Fuentes, Carlos Antonio

(2018)

La Hermenéutica Analógica aplicada a la Didáctica: Algunas consideraciones preliminares

Francisco Carrera, Francisco José

; Paramá Díaz, Ana Isabel; Gómez Redondo, Susana

; Bueno Ruiz, Iván; Jiménez García, Elena

; Caballero Caballero, Isabel

(2016)

Influence of Techno-Science from a Hermeneutic Perspective

Francisco Carrera, Francisco José

; Paramá Díaz, Ana Isabel; Caballero Caballero, Isabel

; Romay Coca, Juán

(2016)

Beer discrimination using a portable electronic tongue based on screen-printed electrodes

Blanco Fuentes, Carlos Antonio

; Fuente, Rocío de la; Caballero Caballero, Isabel

; Rodríguez Méndez, María Luz

(2015)

Thermal deterioration of the trans-/cis-ratio of bittering agents of commercial beers

Blanco Fuentes, Carlos Antonio

; Caballero Caballero, Isabel

; Buffa Dunat, Martín (2011)

Importance of Tetrahydroiso α-acids to the microbiological stability of beer

Caballero Caballero, Isabel

; Agut Bonsfills, Montserrat; Armentia Medina, Alicia

; Blanco Fuentes, Carlos Antonio

(2009)