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Browsing by Author Escudero, Ana

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Showing results 1 to 13 of 13
RightsPreviewIssue DateTitleAuthor(s)Type
closedAccessaccesoRestringido.pdf.jpg15-May-2018A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical compositionMarrufo-Curtido, A.; Carrascón, Vanesa; Bueno, Mónica ; Ferreira, Vicente; Escudero, Anaartículo
closedAccessaccesoRestringido.pdf.jpg1-Mar-2018Ageing and retail display time in raw beef odour according to the degree of lipid oxidationResconi, Virginia C.; Bueno, Mónica ; Escudero, Ana; Magalhaes, Danielle; Ferreira, Vicente; Campo, M. Marartículo
closedAccessaccesoRestringido.pdf.jpg17-Jul-2017Characterization of green character of red winesFerrero-del-Teso, S.; Sáenz-Navajas, María-Pilar; Arias, Ignacio; Fernández-Zurbano, Purificación ; Escudero, Ana; Ferreira, Vicentepóster de congreso
closedAccessaccesoRestringido.pdf.jpgJul-2018Chemo-sensory approach for the identification of chemical compounds driving green character in red winesSáenz-Navajas, María-Pilar; Arias, Ignacio; Ferrero-del-Teso, S.; Fernández-Zurbano, Purificación ; Escudero, Ana; Ferreira, Vicenteartículo
closedAccessaccesoRestringido.pdf.jpg15-Sep-2016Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common productHerrero, Paula; Sáenz-Navajas, María-Pilar; Culleré, Laura; Ferreira, Vicente; Chatin, Amelie; Chaperon, Vicent; Litoux-Desrues, François; Escudero, Anaartículo
closedAccessaccesoRestringido.pdf.jpg30-May-2019Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degreesBueno, Mónica ; Resconi, Virginia C.; Campo, M. Mar; Ferreira, Vicente; Escudero, Anaartículo
closedAccessaccesoRestringido.pdf.jpgJan-2020Effect of grape maturity on wine sensory and chemical features: The case of Moristel winesFerrero-del-Teso, S.; Arias, Ignacio; Escudero, Ana; Ferreira, Vicente; Fernández-Zurbano, Purificación ; Sáenz-Navajas, María-Pilarartículo
openAccessEffects_vineyard.pdf.jpg6-Nov-2019Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache winesArias, Ignacio; Lacau, Blanca; Astrain, Jesús; Barón, Cristina; Fernández-Zurbano, Purificación ; Ferreira, Vicente; Escudero, Anaartículo
closedAccessaccesoRestringido.pdf.jpgNov-2016External control for SPME in solid food samples: analysis of volatile compounds in raw beefBueno, Mónica ; Resconi, Virginia C.; Campo, M. Mar; Ferreira, Vicente; Escudero, Anacomunicación de congreso
openAccessFormation_accumulation.pdf.jpg14-Feb-2018Formation and accumulation of acetaldehyde and strecker aldehydes during red wine oxidationBueno, Mónica ; Marrufo-Curtido, A.; Carrascón, Vanesa; Fernández-Zurbano, Purificación ; Escudero, Ana; Ferreira, Vicenteartículo
closedAccessaccesoRestringido.pdf.jpg1-Aug-2020Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapesArias-Pérez, Ignacio; Ferrero-del-Teso, S.; Sáenz-Navajas, María-Pilar; Fernández-Zurbano, Purificación ; Lacau, Blanca; Astrain, Jesús; Barón, Cristina; Ferreira, Vicente; Escudero, Anaartículo
closedAccessaccesoRestringido.pdf.jpg1-Sep-2016Straightforward 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 winesCulleré, Laura; Ontañón, Ignacio; Escudero, Ana; Ferreira, Vicenteartículo
closedAccessaccesoRestringido.pdf.jpgNov-2016Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspectsHerrero, Paula; Sáenz-Navajas, María-Pilar; Avizcuri, J. M. ; Culleré, Laura; Balda, Pedro ; Antón, Elena C.; Ferreira, Vicente; Escudero, Anaartículo