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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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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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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 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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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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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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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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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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Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

Foods, 2019-07, Vol.8 (8), p.280

2019

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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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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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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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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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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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Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis

Food microbiology, 2021-04, Vol.94, p.103659-103659, Article 103659

2021

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Vibrotactile Guidance for Wayfinding of Blind Walkers

IEEE transactions on haptics, 2015-07, Vol.8 (3), p.306-317

2015

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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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Evolution of Phenolic Compounds during an Experimental Aging in Wood of Sherry Vinegar

Journal of agricultural and food chemistry, 2002-11, Vol.50 (24), p.7053-7061

2002

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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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Evolution of the Aroma Profile of Sherry Wine Vinegars during an Experimental Aging in Wood

Journal of agricultural and food chemistry, 2002-05, Vol.50 (11), p.3173-3178

2002

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Identification of potential volatile markers for characterizing Argentine wine vinegars based on their production process

Talanta open, 2024-12, Vol.10, p.100370, Article 100370

2024

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Design Guidelines of Tools for Facilitating Blind People to Independently Format Their Documents

Computers Helping People with Special Needs, p.634-641

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Ion-exclusion chromatographic determination of organic acids in vinegars

Journal of Chromatography A, 1998-09, Vol.822 (1), p.45-51

1998

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Facilitating blind people to independently format their documents

ACM SIGACCESS accessibility and computing, 2014-01 (108), p.38-41

Villaverde, Lourdes M. Morales

2014

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

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

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

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

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

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

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

Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

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

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

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

Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar

Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis

Vibrotactile Guidance for Wayfinding of Blind Walkers

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

Evolution of Phenolic Compounds during an Experimental Aging in Wood of Sherry Vinegar

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

Evolution of the Aroma Profile of Sherry Wine Vinegars during an Experimental Aging in Wood

Identification of potential volatile markers for characterizing Argentine wine vinegars based on their production process

Design Guidelines of Tools for Facilitating Blind People to Independently Format Their Documents

Ion-exclusion chromatographic determination of organic acids in vinegars

Facilitating blind people to independently format their documents

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