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Foods (Basel, Switzerland)|August 7, 2021
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in FoodsEnrique Durán-Guerrero, Remedios Castro MejíasJournal of Agricultural and Food Chemistry|February 14, 2009
Traceability of phytosanitary products in the production of a Sherry wine vinegarEnrique Durán, Ramón Natera Marín, Remedios Castro Mejías, et al.Journal of Chromatography. A|December 31, 2005
Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegarsEnrique Durán Guerrero, Ramón Natera Marín, Remedios Castro Mejías, et al.Journal of Chromatography. A|September 7, 2007
Stir bar sorptive extraction of volatile compounds in vinegar: validation study and comparison with solid phase microextractionEnrique Durán Guerrero, Ramón Natera Marín, Remedios Castro Mejías, et al.Journal of the Science of Food and Agriculture|July 20, 2017
Comparative study of submerged and surface culture acetification process for orange vinegarCristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso, et al.Journal of Chromatography. A|August 21, 2007
Optimization of stir bar sorptive extraction applied to the determination of pesticides in vinegarsEnrique Durán Guerrero, Remedios Castro Mejías, Ramón Natera Marín, et al.Journal of Chromatography. A|June 13, 2003
Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wineRemedios Castro Mejías, Ramón Natera Marín, M de Valme García Moreno, et al.Journal of Chromatography. A|June 13, 2002
Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegarRemedios Castro Mejías, Ramón Natera Marín, M de Valme García Moreno, et al.Journal of Food Science and Technology|August 2, 2016
Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-dryingMaría Jesús Ruiz-Bejarano, Remedios Castro-Mejías, María Del Carmen Rodríguez-Dodero, et al.Journal of the Science of Food and Agriculture|April 1, 2010
A new FT-IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processesEnrique Durán Guerrero, Remedios Castro Mejías, Ramón Natera Marín, et al.Pageof 2