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International Journal of Environmental Research and Public Health
|
November 24, 2020
Teaching Approaches to Learn Theoretical Contents in Physical Education: A Study about Contour Lines
Nicolás Julio Bores-Calle, Ana Escudero, Daniel Bores-García
Foods (Basel, Switzerland)
|
April 12, 2022
Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of <i>Mistelles</i> and Wines with Particular Emphasis in Strecker Aldehydes
Ignacio Arias-Pérez, Ignacio Ontañón, Vicente Ferreira, et al.
Talanta
|
September 13, 2012
3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine
Felipe San-Juan, Juan Cacho, Vicente Ferreira, et al.
Journal of Agricultural and Food Chemistry
|
April 7, 2012
Aroma chemical composition of red wines from different price categories and its relationship to quality
Felipe San Juan, Juan Cacho, Vicente Ferreira, et al.
Journal of Agricultural and Food Chemistry
|
June 2, 2011
Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition
Felipe San-Juan, Vicente Ferreira, Juan Cacho, et al.
The British Journal of Developmental Psychology
|
November 17, 2015
Detection of counting pseudoerrors: What helps children accept them?
M Oliva Lago, Purificación Rodríguez, Ana Escudero, et al.
Journal of Agricultural and Food Chemistry
|
December 13, 2021
Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation
Elena Bueno-Aventín, Ana Escudero, Purificación Fernández-Zurbano, et al.
Analytica Chimica Acta
|
September 4, 2012
Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry
Paula Vera, Blanca Uliaque, Elena Canellas, et al.
Journal of Agricultural and Food Chemistry
|
June 27, 2002
Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies
Vicente Ferreira, Natalia Ortín, Ana Escudero, et al.
Journal of Chromatography. A
|
May 16, 2006
Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system
Eva Campo, Vicente Ferreira, Ricardo López, et al.
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of 5
Search research articles
Search
Showing results (11-20 of 43) with videos related to
Sort By:
Page
of 5
International Journal of Environmental Research and Public Health
|
November 24, 2020
Teaching Approaches to Learn Theoretical Contents in Physical Education: A Study about Contour Lines
Nicolás Julio Bores-Calle, Ana Escudero, Daniel Bores-García
Foods (Basel, Switzerland)
|
April 12, 2022
Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of <i>Mistelles</i> and Wines with Particular Emphasis in Strecker Aldehydes
Ignacio Arias-Pérez, Ignacio Ontañón, Vicente Ferreira, et al.
Talanta
|
September 13, 2012
3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine
Felipe San-Juan, Juan Cacho, Vicente Ferreira, et al.
Journal of Agricultural and Food Chemistry
|
April 7, 2012
Aroma chemical composition of red wines from different price categories and its relationship to quality
Felipe San Juan, Juan Cacho, Vicente Ferreira, et al.
Journal of Agricultural and Food Chemistry
|
June 2, 2011
Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition
Felipe San-Juan, Vicente Ferreira, Juan Cacho, et al.
The British Journal of Developmental Psychology
|
November 17, 2015
Detection of counting pseudoerrors: What helps children accept them?
M Oliva Lago, Purificación Rodríguez, Ana Escudero, et al.
Journal of Agricultural and Food Chemistry
|
December 13, 2021
Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation
Elena Bueno-Aventín, Ana Escudero, Purificación Fernández-Zurbano, et al.
Analytica Chimica Acta
|
September 4, 2012
Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry
Paula Vera, Blanca Uliaque, Elena Canellas, et al.
Journal of Agricultural and Food Chemistry
|
June 27, 2002
Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies
Vicente Ferreira, Natalia Ortín, Ana Escudero, et al.
Journal of Chromatography. A
|
May 16, 2006
Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system
Eva Campo, Vicente Ferreira, Ricardo López, et al.
Page
of 5