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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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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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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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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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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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Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases

Antioxidants, 2021-05, Vol.10 (6), p.843

2021

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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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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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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

American journal of enology and viticulture, 2012-09, Vol.63 (3), p.301-312

2012

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A viability study of C–O isotope fingerprint for different geographical provenances of Spanish wine vinegars

European food research & technology, 2018-07, Vol.244 (7), p.1159-1167

2018

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Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon

International journal of food science & technology, 2015-01, Vol.50 (1), p.48-54

2015

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Usefulness of excitation-emission fluorescence spectralprint combined with chemometrics for authentication of PDO fortified wines

Microchemical journal, 2024-04, Vol.199, p.110067, Article 110067

2024

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

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

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

Melatonin is formed during winemaking at safe levels of biogenic amines

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

Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases

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

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

Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

A viability study of C–O isotope fingerprint for different geographical provenances of Spanish wine vinegars

Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon

Usefulness of excitation-emission fluorescence spectralprint combined with chemometrics for authentication of PDO fortified wines

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