Riu Aumatell, Montserrat
Mostrant 1 a 20 de 30 resultats
Data | Títol | Autor(s) | Tipus |
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2023 | Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees | Martín-Garcia, A.; Abarca-Rivas, C.; Riu-Aumatell, M.; López-Tamames, E. | Article |
2022 | Potential prebiotic effect of Cava Lees: changes in gut microbiota | Martín-Garcia, A.; González-Linares, J.; Riu-Aumatell, M.; López-Tamames, E. | Article |
2022 | By-product revalorization: cava lees can improve the fermentation process and change the volatile profile of bread | Martín-Garcia, A.; Riu-Aumatell, M.; López-Tamames, E. | Article |
2022 | Revalorization of Cava (Spanish sparkling wine) lees on sourdough fermentation | Martín-Garcia, A.; Riu-Aumatell, M.; López-Tamames, E. | Article |
2022 | Inhibition of Biogenic Amines formation in fermented foods by the addition of Cava lees | Hernández-Macias, S.; Martín-Garcia, A.; Ferrer-Bustins, N.; Comas-Basté, O.; Riu-Aumatell, M.; López-Tamames, E.; Jofré, A.; Latorre-Moratalla, M.L.; Bover-Cid, S.; Vidal-Carou, M.C. | Article |
2021 | Changes in the volatile profile of wheat sourdough produced with the addition of cava lees | Martín-Garcia, A.; Comas-Basté, O.; Riu-Aumatell, M.; Latorre-Moratalla, M.L.; López-Tamames, E. | Article |
2021 | Influence of process parameters on Sordough microbiota, physical properties and sensory profile | Martín-García, A.; Riu-Aumatell, M.; López-Tamames, E. | Article |
2019 | Vino, seguridad alimentaria y salud del consumidor: el caso del azufre | Riu-Aumatell, M. | Article |
2019 | Azufre, seguridad alimentaria y vinos ecológicos | Martín-Garcia, A.; Riu-Aumatell, M.; Buxaderas, S.; López-Tamames, E. | Article |
2016 | Ultra High Performance Liquid Chromatography (UHPLC)-tandem mass spectrometry (MS/MS) method for the quantification of nine target indoles in sparkling wines. | Tudela, R.; Ribas-Agustí, A.; Buxaderas, S.; Riu-Aumatell, M.; Castellari, M.; López-Tamames, E. | Article |
2014 | Kinetics of browning, phenolics and 5-HMF in commercial sparkling wines | Serra-Cayuela, A.; Jourdes, M.; Riu-Aumatell, M.; Buxaderas, S.; Teissedre, P.-L.; López-Tamames, E. | Article |
2014 | Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MS | Riu-Aumatell, M.; Miró, P.; Serra-Cayuela, A.; Buxaderas, S.; López-Tamames, E. | Article |
2013 | Changes in RNA catabolites of sparkling wines during the biological aging | Tudela, Rebeca; Riu-Aumatell, Montserrat; Castellari, Massimo; Buxaderas, Susana; Lopez-Tamames, Elvira | Article |
2013 | Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry | Serra-Cayuela, A; Castellari, M; Bosch-Fuste, J; Riu-Aumatell, M; Buxaderas, S; Lopez-Tamames, E | Article |
2012 | Browning during biological aging and comercial storage of cava sparkling wine and the use of 5-hmf as a quality marker | Serra-Cayuela, A.; Aguilera-Curiel, M.; Riu-Aumatell, M.; Buxaderas, S.; López-Tamames, E. | Article |
2011 | Characterization of volatile composition of white salsify by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled to GC-MS | Riu, M.; Vargas, L.; Vichi, S.; Guadayol, J.M.; López-Tamames, E.; Buxaderas, S. | Article |
2010 | Assessment of volatlle and sensory profiles between base and sparkling wines | Torrens, J.; Rlu-Aumatell, M.; Vichi, S.; López-Tamames, E.; Buxaderas, S. | Article |
2008 | Sensory characterization of dry gins with different volatile profiles | Riu-Aumatell, M.; Vichi, S.; Mora-Pons, M.; López-Tamames, E.; Buxaderas, S. | Article |
2008 | Different commercial yeast strains affecting the volatile and sensory profile of cava base wine | Torrens, J.; Urpí, P.; Riu-Aumatell, M.; Vichi, S.; López-Tamames, E., Buxaderas, S. | Article |
2008 | Assessment of some diterpenoids in commercial distilled gin | Vichi, S.; Riu-Aumatell, M.; Buxaderas, S.; López-Tamames, E. | Article |