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Meat Science
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April 27, 2010
Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets
Virginia C Resconi, M Mar Campo, Fabio Montossi, et al.
Frontiers in Chemistry
|
March 2, 2018
Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
Mónica Bueno, Almudena Marrufo-Curtido, Vanesa Carrascón, et al.
Food Chemistry
|
October 18, 2017
Ageing and retail display time in raw beef odour according to the degree of lipid oxidation
Virginia C Resconi, Mónica Bueno, Ana Escudero, et al.
Journal of Food Science
|
May 18, 2012
Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems
Virginia Celia Resconi, María del Mar Campo, Fabio Montossi, et al.
Journal of Food Science
|
December 21, 2011
Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package
Virginia Celia Resconi, Ana Escudero, José Antonio Beltrán, et al.
Food Research International (Ottawa, Ont.)
|
May 28, 2018
Chemo-sensory approach for the identification of chemical compounds driving green character in red wines
María-Pilar Sáenz-Navajas, Ignacio Arias, Sara Ferrero-Del-Teso, et al.
Food Chemistry
|
April 16, 2016
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product
Paula Herrero, Pilar Sáenz-Navajas, Laura Culleré, et al.
Foods (Basel, Switzerland)
|
August 27, 2021
Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins
Almudena Marrufo-Curtido, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, et al.
Journal of Agricultural and Food Chemistry
|
July 29, 2009
Modeling quality of premium spanish red wines from gas chromatography-olfactometry data
Vicente Ferreira, Felipe San Juan, Ana Escudero, et al.
Food Research International (Ottawa, Ont.)
|
May 3, 2017
Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects
Paula Herrero, María Pilar Sáenz-Navajas, José Miguel Avizcuri, et al.
Page
of 5
Search research articles
Search
Showing results (31-40 of 43) with videos related to
Sort By:
Page
of 5
Meat Science
|
April 27, 2010
Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets
Virginia C Resconi, M Mar Campo, Fabio Montossi, et al.
Frontiers in Chemistry
|
March 2, 2018
Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
Mónica Bueno, Almudena Marrufo-Curtido, Vanesa Carrascón, et al.
Food Chemistry
|
October 18, 2017
Ageing and retail display time in raw beef odour according to the degree of lipid oxidation
Virginia C Resconi, Mónica Bueno, Ana Escudero, et al.
Journal of Food Science
|
May 18, 2012
Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems
Virginia Celia Resconi, María del Mar Campo, Fabio Montossi, et al.
Journal of Food Science
|
December 21, 2011
Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package
Virginia Celia Resconi, Ana Escudero, José Antonio Beltrán, et al.
Food Research International (Ottawa, Ont.)
|
May 28, 2018
Chemo-sensory approach for the identification of chemical compounds driving green character in red wines
María-Pilar Sáenz-Navajas, Ignacio Arias, Sara Ferrero-Del-Teso, et al.
Food Chemistry
|
April 16, 2016
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product
Paula Herrero, Pilar Sáenz-Navajas, Laura Culleré, et al.
Foods (Basel, Switzerland)
|
August 27, 2021
Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins
Almudena Marrufo-Curtido, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, et al.
Journal of Agricultural and Food Chemistry
|
July 29, 2009
Modeling quality of premium spanish red wines from gas chromatography-olfactometry data
Vicente Ferreira, Felipe San Juan, Ana Escudero, et al.
Food Research International (Ottawa, Ont.)
|
May 3, 2017
Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects
Paula Herrero, María Pilar Sáenz-Navajas, José Miguel Avizcuri, et al.
Page
of 5