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Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

Food chemistry, 2012-10, Vol.134 (4), p.2313-2325

2012

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Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil

Journal of agricultural and food chemistry, 2021-10, Vol.69 (39), p.11592-11605

2021

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Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

Food chemistry, 2013-08, Vol.139 (1-4), p.1052-1061

2013

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Surveillance of fungicidal dithiocarbamate residues in fruits and vegetables

Food chemistry, 2012-09, Vol.134 (1), p.366-374

2012

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Ultrasound-assisted emulsification–microextraction for the determination of phenolic compounds in olive oils

Food chemistry, 2014-05, Vol.150, p.128-136

2014

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Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

Food chemistry, 2011-12, Vol.129 (3), p.890-898

2011

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A review on the use of cyclodextrins in foods

Food hydrocolloids, 2009-10, Vol.23 (7), p.1631-1640

2009

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Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain

Food chemistry, 2014-12, Vol.164, p.418-426

2014

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Electrochemical degradation of the antibiotic ciprofloxacin in a flow reactor using distinct BDD anodes: Reaction kinetics, identification and toxicity of the degradation products

Chemosphere (Oxford), 2019-11, Vol.234, p.461-470

2019

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Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

Food chemistry, 2014-09, Vol.158, p.534-545

2014

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Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv

Food chemistry, 2015-06, Vol.176, p.493-503

2015

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Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

Food chemistry, 2009-12, Vol.117 (3), p.473-484

2009

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Aroma potential of Brancellao grapes from different cluster positions

Food chemistry, 2012-05, Vol.132 (1), p.112-124

2012

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The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition

Food research international, 2019-02, Vol.116, p.447-454

2019

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Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

Food chemistry, 2014-03, Vol.146, p.234-241

2014

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Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

Food research international, 2018-04, Vol.106, p.558-567

2018

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Influence of tebuconazole residues on the aroma composition of Mencía red wines

Food chemistry, 2011-02, Vol.124 (4), p.1525-1532

2011

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Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

Food research international, 2020-04, Vol.130, p.108930, Article 108930

2020

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Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

Food control, 2012-06, Vol.25 (2), p.684-695

2012

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Impact of phytosanitary treatments with fungicides (cyazofamid, famoxadone, mandipropamid and valifenalate) on aroma compounds of Godello white wines

Food chemistry, 2012-04, Vol.131 (3), p.826-836

2012

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Metabolic responses of CHO cells to limitation of key amino acids

Biotechnology and bioengineering, 2014-10, Vol.111 (10), p.2095-2106

2014

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Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines

Food research international, 2011-01, Vol.44 (1), p.397-403

2011

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Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

Food research international, 2019-12, Vol.126, p.108566-108566, Article 108566

2019

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Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties

Food chemistry, 2012-12, Vol.135 (4), p.2771-2782

2012

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Handheld and Cost-Effective Fourier Lightfield Microscope

Sensors (Basel, Switzerland), 2022-02, Vol.22 (4), p.1459

2022

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Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

Surveillance of fungicidal dithiocarbamate residues in fruits and vegetables

Ultrasound-assisted emulsification–microextraction for the determination of phenolic compounds in olive oils

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

A review on the use of cyclodextrins in foods

Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain

Electrochemical degradation of the antibiotic ciprofloxacin in a flow reactor using distinct BDD anodes: Reaction kinetics, identification and toxicity of the degradation products

Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv

Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

Aroma potential of Brancellao grapes from different cluster positions

The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition

Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

Influence of tebuconazole residues on the aroma composition of Mencía red wines

Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

Impact of phytosanitary treatments with fungicides (cyazofamid, famoxadone, mandipropamid and valifenalate) on aroma compounds of Godello white wines

Metabolic responses of CHO cells to limitation of key amino acids

Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines

Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties

Handheld and Cost-Effective Fourier Lightfield Microscope

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