date_range Duració del 01 de de gener de 2009 al 30 de de juny de 2012 (42 mesos)
euro 90.750,00 EUR

Dàmbit {0}.

Investigadors/es

Foto de Consuelo
Consuelo
Pizarro Millán
Responsable
Foto de Isabel
Isabel
Esteban Díez
Foto de José María
José María
González Sáiz
Foto de Nuria
Nuria
Pérez del Notario García
Foto de Sofía
Sofía
Rodríguez Tecedor
Foto de Cristina
Cristina
Sáenz González

Publicacions relacionades amb el projecte (17)

Mostra per tipologia

2014

  1. Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines

    Food Chemistry

  2. Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables

    Food Chemistry

2013

  1. Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

    Food Chemistry

  2. A sensory approach for the monitoring of accelerated red wine aging processes using multi-block methods

    Food Quality and Preference

  3. Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra

    Food Control

2012

  1. Desarrollo y optimización de nuevas metodologías analíticas de microestracción en fase líquida para la determinación de compuestos responsables del sabor a corcho y del carácter Brett en matrices enológicas

    Sáenz González, Cristina

  2. Development of an ultrasound-assisted emulsification-microextraction method for the determination of the main compounds causing cork taint in wines

    Journal of Chromatography A

  3. Microwave assisted extraction combined with dispersive liquid-liquid microextraction as a sensitive sample preparation method for the determination of haloanisoles and halophenols in cork stoppers and oak barrel sawdust

    Food Chemistry

  4. Optimisation of a sensitive method based on ultrasound-assisted emulsification-microextraction for the simultaneous determination of haloanisoles and volatile phenols in wine

    Journal of Chromatography A

  5. Optimisation of ultrasound-assisted emulsification microextraction method with solidification of floating organic drop for the analysis of cork taint responsible compounds in wine

    Journal of Chromatography A

  6. Simultaneous determination of cork taint and Brett character responsible compounds in wine using ultrasound-assisted emulsification microextraction with solidification of floating organic drop

    Journal of Chromatography A

2011

  1. Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles

    Journal of Chromatography A

  2. Development of a dispersive liquid-liquid microextraction method for the simultaneous determination of the main compounds causing cork taint and Brett character in wines using gas chromatography-tandem mass spectrometry

    Journal of Chromatography A

  3. Ultrasound-assisted emulsification-microextraction for the sensitive determination of Brett character responsible compounds in wines.

    Journal of Chromatography A

2010

  1. Optimisation of a dispersive liquid-liquid microextraction method for the simultaneous determination of halophenols and haloanisoles in wines

    Journal of Chromatography A

  2. Optimisation of a simple and reliable method based on headspace solid-phase microextraction for the determination of volatile phenols in beer

    Journal of Chromatography A

2009

  1. Headspace solid-phase microextraction for direct determination of volatile phenols in cider

    Journal of Separation Science