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Refinado por: Nome da Publicação: Food Chemistry remover assunto: Physical Sciences remover
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Development 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 degrees
Development 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 degrees
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Development 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 degrees

Bueno, Mónica ; Resconi, Virginia C. ; Campo, M. Mar ; Ferreira, Vicente ; Escudero, Ana

Food chemistry, 2019-05, Vol.281, p.49-56 [Periódico revisado por pares]

England: Elsevier Ltd

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2
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition
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A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition

Marrufo-Curtido, Almudena ; Carrascón, Vanesa ; Bueno, Mónica ; Ferreira, Vicente ; Escudero, Ana

Food chemistry, 2018-05, Vol.248, p.37-45 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Ageing and retail display time in raw beef odour according to the degree of lipid oxidation
Ageing and retail display time in raw beef odour according to the degree of lipid oxidation
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Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

Resconi, Virginia C. ; Bueno, Mónica ; Escudero, Ana ; Magalhaes, Danielle ; Ferreira, Vicente ; Campo, M. Mar

Food chemistry, 2018-03, Vol.242, p.288-300 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Assessment of dietary Selenium and its role in Mercury fate in cultured fish rainbow trout with two sustainable aquafeeds
Assessment of dietary Selenium and its role in Mercury fate in cultured fish rainbow trout with two sustainable aquafeeds
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Assessment of dietary Selenium and its role in Mercury fate in cultured fish rainbow trout with two sustainable aquafeeds

Marchán-Moreno, Claudia ; Queipo-Abad, Silvia ; Corns, Warren T. ; Bueno, Maite ; Pannier, Florence ; Amouroux, David ; Fontagné-Dicharry, Stéphanie ; Pedrero, Zoyne

Food chemistry, 2024-07, Vol.447, p.138865-138865, Article 138865 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Evaluation of ORAC, IR and NMR metabolomics for predicting ripening stage and variety in melon (Cucumis melo L.)
Evaluation of ORAC, IR and NMR metabolomics for predicting ripening stage and variety in melon (Cucumis melo L.)
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Evaluation of ORAC, IR and NMR metabolomics for predicting ripening stage and variety in melon (Cucumis melo L.)

Tristán, Ana Isabel ; Abreu, Ana Cristina ; Aguilera-Sáez, Luis Manuel ; Peña, Araceli ; Conesa-Bueno, Andrés ; Fernández, Ignacio

Food chemistry, 2022-03, Vol.372, p.131263-131263, Article 131263 [Periódico revisado por pares]

Elsevier Ltd

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6
Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approach
Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approach
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Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approach

Nogales-Bueno, Julio ; Hernández-Hierro, José Miguel ; Rodríguez-Pulido, Francisco José ; Heredia, Francisco José

Food chemistry, 2014-06, Vol.152, p.586-591 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration
Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration
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Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Peinado, Rafael A. ; Moreno, Juan ; Bueno, Juan E. ; Moreno, Jose A. ; Mauricio, Juan C.

Food chemistry, 2004-03, Vol.84 (4), p.585-590 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties
Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties
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Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties

Barbieri, Shayla Fernanda ; de Oliveira Petkowicz, Carmen Lúcia ; de Godoy, Rossana Catie Bueno ; de Azeredo, Henriette Cordeiro Monteiro ; Franco, Célia Regina Cavichiolo ; Silveira, Joana Léa Meira

Food chemistry, 2018-10, Vol.263, p.292-299 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat
Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat
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Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

Bueno, Mónica ; Resconi, Virginia C. ; Campo, M. Mar ; Cacho, Juan ; Ferreira, Vicente ; Escudero, Ana

Food chemistry, 2011-12, Vol.129 (4), p.1909-1918 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin
Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin
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Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin

Temime, Sonia Ben ; Manai, Hedia ; Methenni, Kaouther ; Baccouri, Bechir ; Abaza, Leila ; Daoud, Douja ; Casas, Jacinto Sánchez ; Bueno, Emilio Osorio ; Zarrouk, Mokhtar

Food chemistry, 2008-09, Vol.110 (2), p.368-374 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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