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Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes

Foodborne pathogens and disease, 2015-01, Vol.12 (1), p.32-38

2015

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Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics

Food chemistry, 2017-09, Vol.230, p.108-116

2017

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Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties

Journal of agricultural and food chemistry, 2012-06, Vol.60 (24), p.6095-6102

2012

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Fluorescence excitation–emission matrix spectroscopy as a tool for determining quality of sparkling wines

Food chemistry, 2016-09, Vol.206, p.284-290

2016

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Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach

Journal of agricultural and food chemistry, 2008-09, Vol.56 (17), p.8086-8095

2008

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A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction

Food research international, 2019-09, Vol.123, p.298-310

2019

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Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches

Talanta (Oxford), 2012-01, Vol.88, p.456-462

2012

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Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

European journal of lipid science and technology, 2021-09, Vol.123 (9), p.n/a

2021

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Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

Food science & technology, 2022-01, Vol.154, p.112785, Article 112785

2022

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A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

Food chemistry, 2016-02, Vol.192, p.1051-1059

2016

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Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis

Journal of Chromatography A, 2010-06, Vol.1217 (26), p.4422-4429

2010

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Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegars

Food chemistry, 2019-07, Vol.287, p.115-125

2019

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Melatonin is formed during winemaking at safe levels of biogenic amines

Food and chemical toxicology, 2013-07, Vol.57, p.140-146

2013

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Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis

Food research international, 2018-03, Vol.105, p.880-896

2018

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Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils

Foods, 2022-09, Vol.11 (19), p.3004

2022

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VinegarScan: A Computer Tool Based on Ultraviolet Spectroscopy for a Rapid Authentication of Wine Vinegars

Chemosensors, 2021-11, Vol.9 (11), p.296

2021

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Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace

Foods, 2020-06, Vol.9 (6), p.748

2020

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Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars

Talanta (Oxford), 2019-06, Vol.198, p.560-572

2019

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Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

Food chemistry, 2020-05, Vol.311, p.126012-126012, Article 126012

2020

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Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity

Food research international, 2023-11, Vol.173, p.113320-113320, Article 113320

2023

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Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a

2017

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Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?

Journal of the science of food and agriculture, 2024-05, Vol.104 (7), p.3894-3901

2024

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Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

Food Chemistry: X, 2023-10, Vol.19, p.100738-100738, Article 100738

2023

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The smartphone as an economical and reliable tool for monitoring the browning process in sparkling wine

Computers and electronics in agriculture, 2017-09, Vol.141, p.248-254

2017

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Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6631-6639

2008

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Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes

Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics

Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties

Fluorescence excitation–emission matrix spectroscopy as a tool for determining quality of sparkling wines

Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach

A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction

Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches

Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis

Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegars

Melatonin is formed during winemaking at safe levels of biogenic amines

Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis

Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils

VinegarScan: A Computer Tool Based on Ultraviolet Spectroscopy for a Rapid Authentication of Wine Vinegars

Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace

Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars

Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?

Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

The smartphone as an economical and reliable tool for monitoring the browning process in sparkling wine

Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar

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