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Journal of Chromatography. A
|
March 20, 2009
Multidimensional gas chromatography-mass spectrometry determination of 3-alkyl-2-methoxypyrazines in wine and must. A comparison of solid-phase extraction and headspace solid-phase extraction methods
Laura Culleré, Ana Escudero, Eva Campo, et al.
Journal of Agricultural and Food Chemistry
|
February 7, 2009
Amplification of gas chromatographic-olfactometric signal by ethanol
Ján Petka, Ana Escudero, Jana Sádecká, et al.
Journal of Agricultural and Food Chemistry
|
May 10, 2007
Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines
Ana Escudero, Eva Campo, Laura Fariña, et al.
Meat Science
|
August 5, 2014
A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins
Mónica Bueno, M Mar Campo, Juan Cacho, et al.
Food Chemistry
|
January 14, 2018
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition
Almudena Marrufo-Curtido, Vanesa Carrascón, Mónica Bueno, et al.
The Journal of Histochemistry and Cytochemistry : Official Journal of the Histochemistry Society
|
March 8, 2005
A monoclonal antibody with potential for aiding non-invasive prenatal diagnosis: utility in screening of pregnant women at risk of preeclampsia
Alejandra Fernández, Belén Prieto, Ana Escudero, et al.
Food Chemistry
|
November 29, 2024
The role of polyphenols in oxygen consumption and in the accumulation of acetaldehyde and Strecker aldehydes during wine oxidation
Ana Escudero, Elena Bueno-Aventín, Ignacio Ontañón, et al.
Food Chemistry
|
January 20, 2019
Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees
Mónica Bueno, Virginia C Resconi, M Mar Campo, et al.
Journal of Agricultural and Food Chemistry
|
July 31, 2009
Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography-mass spectrometry and gas chromatography-olfactometry study
Chantal Prat, Rosalia Trias, Laura Culleré, et al.
Food Chemistry
|
September 26, 2025
A preliminary approach to increase oxidative stability in wines: the addition of sacrificial amino acids naturally occurring in wine to reduce Strecker aldehydes formation
Ángel Manuel Aragón-Capone, Mónica Bueno, David Marzo-Méndez, et al.
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Search research articles
Search
Showing results (21-30 of 43) with videos related to
Sort By:
Page
of 5
Journal of Chromatography. A
|
March 20, 2009
Multidimensional gas chromatography-mass spectrometry determination of 3-alkyl-2-methoxypyrazines in wine and must. A comparison of solid-phase extraction and headspace solid-phase extraction methods
Laura Culleré, Ana Escudero, Eva Campo, et al.
Journal of Agricultural and Food Chemistry
|
February 7, 2009
Amplification of gas chromatographic-olfactometric signal by ethanol
Ján Petka, Ana Escudero, Jana Sádecká, et al.
Journal of Agricultural and Food Chemistry
|
May 10, 2007
Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines
Ana Escudero, Eva Campo, Laura Fariña, et al.
Meat Science
|
August 5, 2014
A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins
Mónica Bueno, M Mar Campo, Juan Cacho, et al.
Food Chemistry
|
January 14, 2018
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition
Almudena Marrufo-Curtido, Vanesa Carrascón, Mónica Bueno, et al.
The Journal of Histochemistry and Cytochemistry : Official Journal of the Histochemistry Society
|
March 8, 2005
A monoclonal antibody with potential for aiding non-invasive prenatal diagnosis: utility in screening of pregnant women at risk of preeclampsia
Alejandra Fernández, Belén Prieto, Ana Escudero, et al.
Food Chemistry
|
November 29, 2024
The role of polyphenols in oxygen consumption and in the accumulation of acetaldehyde and Strecker aldehydes during wine oxidation
Ana Escudero, Elena Bueno-Aventín, Ignacio Ontañón, et al.
Food Chemistry
|
January 20, 2019
Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees
Mónica Bueno, Virginia C Resconi, M Mar Campo, et al.
Journal of Agricultural and Food Chemistry
|
July 31, 2009
Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography-mass spectrometry and gas chromatography-olfactometry study
Chantal Prat, Rosalia Trias, Laura Culleré, et al.
Food Chemistry
|
September 26, 2025
A preliminary approach to increase oxidative stability in wines: the addition of sacrificial amino acids naturally occurring in wine to reduce Strecker aldehydes formation
Ángel Manuel Aragón-Capone, Mónica Bueno, David Marzo-Méndez, et al.
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of 5