Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
Gallardo-Fernández, M., Valls-Fonayet, J., Valero, E., Hornedo-Ortega, R., Richard, T., Troncoso, A.M., Garcia-Parrilla, M.C.
Published in Food chemistry (16.04.2022)
Published in Food chemistry (16.04.2022)
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Journal Article
Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry
Cerezo, Ana B., Cuevas, Elyana, Winterhalter, P., Garcia-Parrilla, M.C., Troncoso, A.M.
Published in Food chemistry (01.12.2010)
Published in Food chemistry (01.12.2010)
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Journal Article
Radical scavenging ability of polyphenolic compounds towards DPPH free radical
Villaño, D., Fernández-Pachón, M.S., Moyá, M.L., Troncoso, A.M., García-Parrilla, M.C.
Published in Talanta (Oxford) (15.01.2007)
Published in Talanta (Oxford) (15.01.2007)
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Journal Article
Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method
Ubeda, C., Callejón, R.M., Hidalgo, C., Torija, M.J., Mas, A., Troncoso, A.M., Morales, M.L.
Published in Food research international (01.01.2011)
Published in Food research international (01.01.2011)
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Journal Article
Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins
Ubeda, C., Callejón, R.M., Hidalgo, C., Torija, M.J., Troncoso, A.M., Morales, M.L.
Published in Food science & technology (01.07.2013)
Published in Food science & technology (01.07.2013)
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Journal Article
Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes
Ubeda, C., Hidalgo, C., Torija, M.J., Mas, A., Troncoso, A.M., Morales, M.L.
Published in Food science & technology (01.09.2011)
Published in Food science & technology (01.09.2011)
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Journal Article
Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods
Callejón, R.M., Tesfaye, W., Torija, M.J., Mas, A., Troncoso, A.M., Morales, M.L.
Published in Food chemistry (15.04.2009)
Published in Food chemistry (15.04.2009)
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Journal Article
Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods
Callejón, R.M., Torija, M.J., Mas, A., Morales, M.L., Troncoso, A.M.
Published in Food chemistry (15.05.2010)
Published in Food chemistry (15.05.2010)
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Journal Article
Consumer acceptance of new strawberry vinegars by preference mapping
Ubeda, C., Callejón, R.M., Troncoso, A.M., Morales, M.L.
Published in International journal of food properties (02.11.2017)
Published in International journal of food properties (02.11.2017)
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Journal Article
Wine vinegar: technology, authenticity and quality evaluation
Tesfaye, W, Morales, M.L, Garcı́a-Parrilla, M.C, Troncoso, A.M
Published in Trends in Food Science & Technology (01.01.2002)
Published in Trends in Food Science & Technology (01.01.2002)
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Book Review
Journal Article
Improvement of Wine Vinegar Elaboration and Quality Analysis: Instrumental and Human Sensory Evaluation
Tesfaye, W, Morales, M.L, Garcia-Parrilla, M.C, Troncoso, A.M
Published in Food reviews international (01.04.2009)
Published in Food reviews international (01.04.2009)
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Journal Article
Recent developments in the analysis of musty odour compounds in water and wine: A review
Callejón, R.M., Ubeda, C., Ríos-Reina, R., Morales, M.L., Troncoso, A.M.
Published in Journal of Chromatography A (08.01.2016)
Published in Journal of Chromatography A (08.01.2016)
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Journal Article