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Ana Escudero

Showing results (1-10 of 43) with videos related to

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Frontiers in Psychology|June 17, 2021
The Relationship Between Confidence and Conformity in a Non-routine Counting Task With Young Children: Dedicated to the Memory of Purificación RodríguezMa Oliva Lago, Ana Escudero, Cristina Dopico
Journal of the Science of Food and Agriculture|December 21, 2021
Can aldehyde accumulation rates of red wines undergoing oxidation be predicted in accelerated conditions? The controverted role of aldehyde-polyphenol reactivityAlmudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Molecules (Basel, Switzerland)|May 28, 2022
Factors That Affect the Accumulation of Strecker Aldehydes in Standardized Wines: The Importance of pH in OxidationAlmudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Foods (Basel, Switzerland)|February 15, 2022
An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine OxidationAlmudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Journal of Agricultural and Food Chemistry|March 20, 2004
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red winesLaura Culleré, Ana Escudero, Juan Cacho, et al.
Journal of Agricultural and Food Chemistry|August 29, 2009
Effect of mixed antimicrobial agents and flavors in active packaging filmsLaura Gutiérrez, Ana Escudero, Ramón Batlle, et al.
Food Chemistry|April 5, 2016
Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy winesLaura Culleré, Ignacio Ontañón, Ana Escudero, et al.
Journal of Agricultural and Food Chemistry|July 7, 2005
Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry dataEva Campo, Vicente Ferreira, Ana Escudero, et al.
Molecules (Basel, Switzerland)|June 11, 2013
The development of aromas in ruminant meatVirginia C Resconi, Ana Escudero, María M Campo
Journal of Chromatography. A|July 14, 2015
Coping with matrix effects in headspace solid phase microextraction gas chromatography using multivariate calibration strategiesVicente Ferreira, Paula Herrero, Julián Zapata, et al.
Pageof 5

Showing results (1-10 of 43) with videos related to

Sort By:
Pageof 5
Frontiers in Psychology|June 17, 2021
The Relationship Between Confidence and Conformity in a Non-routine Counting Task With Young Children: Dedicated to the Memory of Purificación RodríguezMa Oliva Lago, Ana Escudero, Cristina Dopico
Journal of the Science of Food and Agriculture|December 21, 2021
Can aldehyde accumulation rates of red wines undergoing oxidation be predicted in accelerated conditions? The controverted role of aldehyde-polyphenol reactivityAlmudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Molecules (Basel, Switzerland)|May 28, 2022
Factors That Affect the Accumulation of Strecker Aldehydes in Standardized Wines: The Importance of pH in OxidationAlmudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Foods (Basel, Switzerland)|February 15, 2022
An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine OxidationAlmudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Journal of Agricultural and Food Chemistry|March 20, 2004
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red winesLaura Culleré, Ana Escudero, Juan Cacho, et al.
Journal of Agricultural and Food Chemistry|August 29, 2009
Effect of mixed antimicrobial agents and flavors in active packaging filmsLaura Gutiérrez, Ana Escudero, Ramón Batlle, et al.
Food Chemistry|April 5, 2016
Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy winesLaura Culleré, Ignacio Ontañón, Ana Escudero, et al.
Journal of Agricultural and Food Chemistry|July 7, 2005
Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry dataEva Campo, Vicente Ferreira, Ana Escudero, et al.
Molecules (Basel, Switzerland)|June 11, 2013
The development of aromas in ruminant meatVirginia C Resconi, Ana Escudero, María M Campo
Journal of Chromatography. A|July 14, 2015
Coping with matrix effects in headspace solid phase microextraction gas chromatography using multivariate calibration strategiesVicente Ferreira, Paula Herrero, Julián Zapata, et al.
Pageof 5