126 results on '"Culleré, Laura"'
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2. The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines
3. List of Contributors
4. Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines—Occurrence in Spanish Red Wines and Mistelles
5. Has the Toxicity of Therapeutic Deep Eutectic Systems Been Assessed?
6. Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product
7. Straightforward strategy for quantifying rotundone in wine at ng L−1 level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines
8. Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles
9. Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)
10. Caracterización aromática de variedades minoritarias del Piedemonte Pirenaico
11. Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds
12. Selectivity and efficiency of different reversed-phase and mixed-mode sorbents to preconcentrate and isolate aroma molecules
13. 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
14. Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds
15. Evaluation of Gamma and Electron-Beam Irradiation on the Aromatic Profile of Black Truffles (Tuber melanosporum) and Summer Truffles (Tuber aestivum)
16. List of Contributors
17. Determination of Volatile Compounds for the Assurance of Quality, Security, and Health in the Use of Alimentary Oils and its Application to Home Appliances
18. Gas Chromatography-Olfactometric Profiles of Eight Different Varieties of Peruvian Pisco Spirits
19. Elaboración de vídeos educativos sobre operaciones básicas de laboratorio
20. Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of an optimized strategy for the determination of oxygen-related odor-active aldehydes in wine
21. Validation of an analytical method for the solid phase extraction, in cartridge derivatization and subsequent gas chromatographic–ion trap tandem mass spectrometric determination of 1-octen-3-one in wines at ng L −1 level
22. The astonishing sensory and coagulative properties of methylcyclopolysiloxanes
23. Analysis for wine C5–C8 aldehydes through the determination of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge
24. Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent: Optimization of a method to fractionate wine flavor extracts
25. Discriminación en vinos españoles entre los criados en barrica y macerados con fragmentos de roble. Criterios de clasificación
26. Evolución de los marcadores que discriminan los vinos tintos de barrica de los macerados con fragmentos de roble
27. Optimization and validation of a methodology to quantify enolones and vanillines in wines by an automated solid phase extraction followed by their analysis through gas chromatography-mass spectrometry
28. Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors
29. 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
30. Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product
31. Straightforward strategy for quantifying rotundone in wine at ng L-1 level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines
32. Does the host tree exert any influence on the aromatic composition of the black truffle (Tuber melanosporum)?
33. 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
34. Straightforward strategy for quantifying rotundone in wine at ngL−1 level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines
35. Changes in Key wine aroma compounds during oxidation. Relationship with polyphenol changes and with some potential precursors
36. Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels
37. Does the host tree exert any influence on the aromatic composition of the black truffle ( Tuber melanosporum)?
38. Caracterización aromática de variedades minoritarias del Piedemonte Pirenaico.
39. Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels
40. The impact of grape variety on the aromatic chemical composition of non-aromatic Peruvian pisco
41. Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods
42. Comparison of the aromatic profile of three aromatic varieties of Peruvian pisco (Albilla, Muscat and Torontel) by chemical analysis and gas chromatography–olfactometry
43. Characterization of the aromatic profile of the Italia variety of Peruvian pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and mass spectrometry detection systems
44. Characterization of the aromatic profile of the Quebranta variety of Peruvian pisco by gas chromatography–olfactometry and chemical analysis
45. Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum)
46. Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines
47. Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry
48. Chemical and sensory characterization of oxidative behavior in different wines
49. Effects of the Nonvolatile Matrix on the Aroma Perception of Wine
50. Off-Odor Compounds Produced in Cork by Isolated Bacteria and Fungi: A Gas Chromatography−Mass Spectrometry and Gas Chromatography−Olfactometry Study
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