Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS von Riu-Aumatell, M., Miró, P., Serra-Cayuela, A., Buxaderas, S., López-Tamames, E.

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Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry von Serra-Cayuela, A., Castellari, M., Bosch-Fusté, J., Riu-Aumatell, M., Buxaderas, S., López-Tamames, E.

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Kinetics of Browning, Phenolics, and 5‑Hydroxymethylfurfural in Commercial Sparkling Wines von Serra-Cayuela, A, Jourdes, M, Riu-Aumatell, M, Buxaderas, S, Teissedre, P.-L, López-Tamames, E

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Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS von Riu-Aumatell, M., Castellari, M., López-Tamames, E., Galassi, S., Buxaderas, S.

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Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis von Bosch-Fusté, Joan, Riu-Aumatell, Montserrat, Guadayol, Josep M., Caixach, Josep, López-Tamames, Elvira, Buxaderas, Susana

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Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees von Riu-Aumatell, M., Bosch-Fusté, J., López-Tamames, E., Buxaderas, S.

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Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker von Serra-Cayuela, A., Aguilera-Curiel, M.A., Riu-Aumatell, M., Buxaderas, S., López-Tamames, E.

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A flavonoid‐rich diet increases nitric oxide production in rat aorta von Benito, S, Lopez, D, Sáiz, M P, Buxaderas, S, Sánchez, J, Puig‐Parellada, P, Mitjavila, M T

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Viability of total phenol index value as quality marker of sparkling wines, “cavas” von Bosch-Fusté, J., Sartini, E., Flores-Rubio, C., Caixach, J., López-Tamames, E., Buxaderas, S.

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Volatile Compounds of Red and White Wines by Headspace-Solid-Phase Microextraction Using Different Fibers von Torrens, Jordi, Riu-Aumatell, Montserrat, López-Tamames, Elvira, Buxaderas, Susana

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Sensory Characterization of Dry Gins with Different Volatile Profiles von Riu-Aumatell, M, Vichi, S, Mora-Pons, M, López-Tamames, E, Buxaderas, S

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An industrial approach in the search of natural antioxidants from vegetable and fruit wastes von Peschel, Wieland, Sánchez-Rabaneda, Ferran, Diekmann, Wilfried, Plescher, Andreas, Gartzía, Irene, Jiménez, Diego, Lamuela-Raventós, Rosa, Buxaderas, Susana, Codina, Carles

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Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 1. Base Wine Characteristics von Girbau-Solà, T, López-Tamames, E, Buján, J, Buxaderas, S

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Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 2. Second Fermentation and Aging von Girbau-Solà, T, López-Barajas, M, López-Tamames, E, Buxaderas, S

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Influence of Yield and Maturation Index on Polysaccharides and Other Compounds of Grape Juice von Riu-Aumatell, M, López-Barajas, M, López-Tamames, E, Buxaderas, S

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Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection von Vichi, Stefania, Castellote, Ana Isabel, Pizzale, Lorena, Conte, Lanfranco S, Buxaderas, Susana, López-Tamames, Elvira

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Comparative study of different extraction techniques for the analysis of virgin olive oil aroma von Vichi, Stefania, Guadayol, Josep M., Caixach, Josep, López-Tamames, Elvira, Buxaderas, Susana

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Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction:  Modifications Induced by Oxidation and Suitable Markers of Oxidative Status von Vichi, Stefania, Pizzale, Lorena, Conte, Lanfranco S, Buxaderas, Susana, López-Tamames, Elvira

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Quality of base and sparkling wines as influenced by the type of fining agent added pre-fermentation von Puig-Deu, M, López-Tamames, E, Buxaderas, S, Torre-Boronat, M.C

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Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction:  Characterization of Virgin Olive Oils from Two Distinct Geographical Areas of Northern Italy von Vichi, Stefania, Pizzale, Lorena, Conte, Lanfranco S, Buxaderas, Susana, López-Tamames, Elvira

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