Escriche Roberto, Mª Isabel; Kadar, Melinda Andreea; Doménech Antich, Eva Mª; Gil Sánchez, Luís(Elsevier, 2012-04)
[EN] The effectiveness of a potentiometric electronic tongue, made of various metals and metallic compounds was evaluated for the differentiation of honey in three different states: raw, liquefied and pasteurized. Principal ...
[EN]The influence of minimal processing by osmotic treatment and cold storage on the volatile profile of mango was studied by comparison with the volatile profile of fresh samples. Osmotic treatments, at atmospheric pressure ...
[EN] Volatile compounds are the major determinants of aroma and flavor in both grapes and wine. In this study, we investigated the emission of volatile and non-volatile compounds during berry maturation in two grape varieties ...
Alfaro Cañamás, Cristina; Vacas González, Sandra; Zarzo Castelló, Manuel; Navarro-Llopis, Vicente; Primo Millo, Jaime(American Chemical Society, 2010-12-13)
[EN] Considerable efforts have been devoted to understanding the courtship behavior and pheromone communication of medflies; however, the sex pheromone composition is still a controversial subject. The discovery of new ...
Rambla Nebot, Jose Luis; Tikunov, Y.M; Monforte Gilabert, Antonio José; Bovy, A.G.; Granell Richart, Antonio(Oxford University Press, 2014-08)
[EN] The present review aims to synthesize our present knowledge about the mechanisms implied in the biosynthesis of
volatile compounds in the ripe tomato fruit, which have a key role in tomato flavour. The difficulties ...
Escriche Roberto, Mª Isabel; Kadar, Melinda Andreea; Juan Borrás, María del Sol; Doménech Antich, Eva Mª(Elsevier, 2011-06)
This study evaluates the usefulness of flavonoids (naringenin, hesperetin, chrysin, galangin, kaempferol, luteolin, pinocembrin, and quercetin) and phenolic acids (caffeic acid and p-coumaric acid) together with 37 volatile ...
Heredia Gutiérrez, Ana Belén; Peinado Pardo, Irene; Rosa Barbosa, Estela María; Andrés Grau, Ana María; Escriche Roberto, Mª Isabel(Elsevier, 2012-02-15)
[EN] Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are traditionally used for drying tomatoes; however, the optimal combination of techniques such as osmotic dehydration or ...