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A. Escudero

University of Zaragoza

13

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761

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A modified commercial gas chromatograph for the continuous monitoring of the thermal degradation of sunflower oil and off-line solid phase extraction gas-chromatography-mass spectrometry characterization of released volatiles.

2015 Journal of Chromatography A
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Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis

2012 Analytica Chimica Acta
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Prediction of the Wine Sensory Properties Related to Grape Variety from Dynamic-Headspace Gas Chromatography -Olfactometry Data

2005 Journal of Agricultural and Food Chemistry
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Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values

2004 Journal of Agricultural and Food Chemistry
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Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants

2002 Food Chemistry
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Effects of maceration time and pectolytic enzymes added during maceration on the phenolic composition of must / Efectos del tiempo de maceración y de la adición de enzimas pectolíticas en la composición fenólica del mosto durante la maceración

1999 Food Science and Technology International
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Effect of Antioxidants on the Flavor Characteristics and the Gas Chromatography/Olfactometry Profiles of Champagne Extracts

1999 Journal of Agricultural and Food Chemistry
- A. Escudero
- P. X. Étiévant
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Role of hydroxycinnamic acids and flavanols in the oxidation and browning of white wines

1998 Journal of Agricultural and Food Chemistry
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Matrix effects and solute discrimination when injecting dirty samples in capillary columns: Comparative study between classical split and splitless injections☆

1993 Journal of Chromatography A
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Citations (8)