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Journal of Food Protection|November 26, 1998
Method to determine the authenticity of aroma of saffron (Crocus sativus L.)G L Alonso, M R Salinas, J GarijoCritical Reviews in Food Science and Nutrition|March 17, 2007
A new approach to saffron aromaM Carmona, A Zalacain, M R Salinas, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|March 4, 2008
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenolL Maggi, V Mazzoleni, M D Fumi, et al.Talanta|December 17, 2008
Analysis of wine primary aroma compounds by stir bar sorptive extractionA Zalacain, J Marín, G L Alonso, et al.Food Chemistry|March 19, 2016
Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compoundsR Sánchez-Gómez, A Zalacain, G L Alonso, et al.Bollettino Chimico Farmaceutico|May 15, 1998
Study of major volatiles in wines and discriminant analysis applied to classification according to regionM D Huerta-Díaz-Regañon, M R Salinas Fernández, T MasoudJournal of Agricultural and Food Chemistry|December 20, 1999
Effect of pesticide residues on the aromatic composition of red winesJ Oliva, S Navarro, A Barba, et al.Bollettino Chimico Farmaceutico|June 1, 1997
[Revision of methods for analysis of volatile fractions in food]M D Huerta Díaz-Regañon, M R Salinas Fernández, T MasoudJournal of Chromatography. A|April 10, 2004
Stir bar sorptive extraction for the analysis of wine cork taintA Zalacain, G L Alonso, C Lorenzo, et al.Food Research International (Ottawa, Ont.)|June 15, 2017
Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine qualityR Sánchez-Gómez, A Zalacain, F Pardo, et al.Pageof 3