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Universidad de Zaragoza
EQUIPA
COMPETÊNCIAS
PUBLICAÇÕES REPRESENTATIVAS CACHO, J.; FERNANDEZ, M.R. (2002): Efectos sensoriales de la migración. Migración de componentes y residuos de envases en contacto con, Instituto Agroquímica y T. Alimentos. 101-126 ESCUDERO, A.; ASENSIO, E; FERREIRA, V.; CACHO, J. (2002): Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role plyed by aldehydes and some other important odorants. Food Chemistry, 77:325-331 ESCUDERO, A.; LISARRI, P.; FERREIRA, V.; CACHO, J. (2002): Quantitative determination of methional in wines by gas-chromatography.flame photomeric detector analysis of amberlite XAD-4 Extracts. Quimica Analítica, 20:223-227 FERREIRA, V.; ORTÍN, N.; ESCUDERO, A.; LÓPEZ, R.; CACHO, J. (2002): Chemical characterization of the aroma of Grenache rose wines. Aroma Extract Dilution Analysis, quantitative determination and sensory reconstitution studies. J. Agric. Food Chem., 50:4048-4054 HERNÁNDEZ-ORTE, P.; CACHO, J.; FERREIRA, V. (2002): Relationship between the varietal amino acid profile of grapes and the wine aromatic composition. Experiments with model solutions and chemometric study. J. Agric. Food Chem., 50:2891-2899 LÓPEZ, R.; AZNAR, M.; CACHO, J.; FERREIRA, V. (2002): Quantitive determination of minor and trace volatile compounds from wine through the gas chromatography-ion trap mass spectrometric analysis of extracts obtained by solid-phase extraction. J. Chromatogr. A. 966:167-177 AZNAR, M.; LÓPEZ, R.; CACHO, J.; FERREIRA, V. (2001): Identification and quantification of impact odorants of aged red wines from rioja. GC-olfatometry, quantitive GC-MS ond odor evaluation of HPLC fractions. J. Agric. Food Chem., 49:2924-2929 FERREIRA, V.; AZNAR, M.; LÓPEZ, R.; CACHO, J. (2001): Quantitative Gas Chromatography-Olfatometry Carried out at Different Dilutions of an Extract. Key Differences in the Odor Profiles of Four High-Quality Spanish Aged Red Wines. J. Agric. Food Chem., 49:4818-4824 LOPEZ, R.; ESCUDERO, A.; CACHO, J.; FERREIRA, V. (2001): Determination of the varietal origin of single-variety red spanish wines through the GC-MS analysis of their active odorants. Am. J. Enol. Vitic. LOPEZ, R.; SANCHEZ, I.; CACHO, J.; FERREIRA, V. (2001): Assesment of the role played by aroma compounds released from odorless precursors extracted from Tempranillo grapes on wine aroma. J.Food Science ORTEGA, C.; LOPEZ, R.; CACHO, J.; FERREIRA, V. (2001): Fast analysis of important wine volatile compounds. Development and validation of a new method based on GC-FID analysis of dichloromethane microextracts. J. Chromatogr. A. 923:205-214 ORTEGA, C.; LOPEZ, R.; CACHO, J.; FERREIRA, V. (2001): Use of solid-liquid distribuiton coefficients to determine retention properties of porapak-Q resins. Determination of optimal conditions to isolate alkyl-methoxypyrazines and beta-damascenone from wine. J. Chromatogr. A. 931:31-39 CACHO, J.; FERREIRA, V.; LOPEZ, R. (2000): Molècules d´importance sensorial. ACE Revista de Enologia 17(53):6-12 ESCUDERO, A.; CACHO, J.; FERREIRA, V. (2000): Isolation and identification of odorants generated in wine during its oxidation gas chromatography.olfactometric study. Eur. Food Res. Technol. 211:105-110 FERREIRA, V.; ESCUDERO, A.; CACHO, J. (2000): Flavours and aromas formed during oxidative storage of wines: clues about their formation and some technological consequences. Italian Food of Beverage Technology 1-6 FERREIRA, V.; LOPEZ, R.; CACHO, J. (2000): Quantitative determiantion of the odorants of young red wines from different grape varieties. J. Sci. Food Agric. 80:1659-1667 FERREIRA, V.; ORTEGA, L.; ESCUDERO, A.; CACHO, J. (2000): A comparative study of the ability of different solvents and adsorbents to extract aroma compounds from alcoholic beverages. J. Chrom. Sci. 38:469-476 SALAFRANCA, J.; CACHO, J.; NERIN, C. (2000): Determination of volatile and semivolatile model contaminants in recycled figh impact polystherene from food contact applications comparision of purge and trap, coevaporation and total dissolution methods. J. Chromatography. A. 51:615-622 ESCUDERO, A.; HERNANDEZ, P.; CACHO, J.; FERREIRA, V. (1999): Clues about the role of methional as character impact odorant of some oxidized wines. J. Agric. Food Chem., 48:4268-4272 FERNANDEZ, P.; FERREIRA, V.; PEÑA, C.; ESCUDERO, A.; CACHO, J. (1999): Effects of maceration time and pectolic enzymes added during maceration on the phenolic composition. Food Sci. Techn. Int. 5:319-325 FERREIRA, V.; HERNANDEZ, P. ;ESCUDERO, A. ;LOPEZ, R. ;CACHO ,J. (1999): Semipreparative reversed-phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages. J. Chromatogr. A. 864:77-88 GUITART, A.; HERNANDEZ, P.; FERREIRA, V.; PEÑA, C.; CACHO, J. (1999): Some observations about the correlation between the amino acid content of musts and wines of the Chardonnay variety and their fermentation aromas. Am. J. Enol. Vitic. 50:253-258 HERNANDEZ, P.; GUITART, A.; CACHO, J.(1999): Changes in the concentration of amino acids during the ripening of the vitis vinifera Tempranillo variety from the Denomination of Origin Somontano. Am. J. Enol. Vitic. 50(2):144-154 LOPEZ, R.; FERREIRA, V.; CACHO, J.(1999): Indentification of impact odorants of young red wines made with Merlot, Cabernet Sauvigon and Grenache grape varieties: a comparative study. J. Sci. Food Agric. 79:1461-1467 SALAFRANCA, J.; CACHO, J.; NERIN, C. (1999): Compositional analysis of recycled high density polyathyelene for food contact. Applications and several considerations about its use. Polymer Recycling. 4(1):13-26 SALAFRANCA, J.; CACHO, J.; NERIN, C. (1999): Considerations about the supercritical fluid extraction (SFE) feasibility on the determination of antioxidants and UV-stabilizers in virgin and recycled polyolefins. J. High Resol. Chromatography. 22(10):553-558 FERNANDEZ, P.; FERREIRA, V.; ESCUDERO, A.; CACHO, J. (1998): The role of hydroxycinnamic acids and flavanols in the oxidation and browning of white wines. J. Agric. Food Chem., 46:4937-4944 FERREIRA, V.; ARDANUY, M.; LÓPEZ, R.; CACHO, J. (1998): Relationship between flavour dilution values and odos unit values in hydroalcoholic solutions: role of volatility and a pratical rule for its estimation. J. Agric. Food Chem., 46:4341:4346 FERREIRA, V.; ESCUDERO, A.; LÓPEZ, R.; CACHO, J. (1998): Analytical characterization of the flavor of oxygen-spoiled wines through the gas chromatographic-ion. J. Sci. Food Agric. FERREIRA, V.; ESCUDERO, A.; LÓPEZ, R.; CACHO, J. (1998): The spoilage of wines by oxygen: changes in the aroma profiles, isolation and identification of some key compounds.Journal of Chromatographic Science., 36 FERREIRA, V.; LÓPEZ, R.; ESCUDERO, A.; CACHO, J. (1998): Quantitive determination of trace and ultrace flavour active compounds in red wines through the gas chromatographic ion trap mass spectrometric analysis of microextracts. J. Chromatogr., 806:349-354 FERREIRA, V.; PEÑA, C.; LÓPEZ, R.; CRESPO, C.; CACHO, J. (1998): Concentration of small volumes of nonpolar solutions containing trace volatile compounds. J. Chromatogr., 824:195-203 GUITART, A.; HERNANDEZ, P.; CACHO, J. (1998): Effect of different clarification treatments on the amino acid content of chardonnay musts and wines. Am. J. Enol. Vitic., 824:195-203 HERNANDEZ, P.; GUITART, A.; CACHO, J. (1998): Effect of macerations time and the addition of enzymes on the aminoacid composition of must wines and its influence on wine aroma. Food Science and Technology International, 4(6):407-418 NERIN, C.; BATTLE, R.; CACHO, J. (1998): Design of a test for migration studies in vapour phase. Food additives and Contaminants, 15:94-92 NERIN, C.; BATTLE, R.; CACHO, J. (1998): Determination of pesticides in high water content samples by off-line supercritical fluid extraction-gas-chromatography-electro-capture-detection. J. Chromatogr. A. , 795:117-124 NERIN, C.; BATTLE, R.; CACHO, J. (1998): Migration of pesticides from recycled agricultural films to several selected food simulants. NERIN, C.; DOMEÑO, C.; FERNANDEZ, P.; CACHO, J. (1998): Some considerations about the separation of polyaromatic hydrocarbons on a 2-(1-pyrenil)ethyl dimethylsilica-HPLC column. Quimica Analytica., 17 NERIN, C.; RUBIO, C.; SALAFRANCA, J.; CACHO, J. (1998): Determination of styrene in yogurt by an automatic purge-and-trap system coupled to gas chromatography-mass spectrometry. Food additives and Contaminants, 15:346-354 NERIN, C.; SALAFRANCA, J.; RUBIO, C.; CACHO, J. (1998): Multicomponent recycled plastics: considerations about their use in food in contact applications. Food additives and Contaminants, 15(7):842-845 NERIN, C.; TORNES , A.R.; BATLLE, R.; CACHO, J. (1998): Pesticides in recycled plastics. A new environmental challenge. Quimica Analytica, 17(4):177-184 |