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Ana Escudero
Ana Escudero
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Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines
A Escudero, E Campo, L Fariña, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 55 (11), 4501-4510, 2007
6772007
Gas chromatography− olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines
L Culleré, A Escudero, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 52 (6), 1653-1660, 2004
5232004
Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies
V Ferreira, N Ortín, A Escudero, R López, J Cacho
Journal of Agricultural and Food Chemistry 50 (14), 4048-4054, 2002
4932002
Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values
A Escudero, B Gogorza, MA Melus, N Ortin, J Cacho, V Ferreira
Journal of agricultural and food chemistry 52 (11), 3516-3524, 2004
3612004
Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography− olfactometry data
E Campo, V Ferreira, A Escudero, J Cacho
Journal of Agricultural and Food Chemistry 53 (14), 5682-5690, 2005
2592005
Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants
A Escudero, E Asensio, J Cacho, V Ferreira
Food chemistry 77 (3), 325-331, 2002
2542002
The development of aromas in ruminant meat
VC Resconi, A Escudero, MM Campo
Molecules 18 (6), 6748-6781, 2013
2232013
Clues about the role of methional as character impact odorant of some oxidized wines
A Escudero, P Hernández-Orte, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 48 (9), 4268-4272, 2000
2082000
Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis
V Ferreira, P Fernández, C Peña, A Escudero, JF Cacho
Journal of the Science of Food and Agriculture 67 (3), 381-392, 1995
2071995
Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines
E Campo, V Ferreira, A Escudero, JC Marqués, J Cacho
Analytica Chimica Acta 563 (1-2), 180-187, 2006
1892006
Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition
F San-Juan, V Ferreira, J Cacho, A Escudero
Journal of agricultural and Food Chemistry 59 (14), 7916-7924, 2011
1642011
Isolation and identification of odorants generated in wine during its oxidation: A gas chromatography–olfactometric study
A Escudero, J Cacho, V Ferreira
European Food Research and Technology 211, 105-110, 2000
1532000
Effect of mixed antimicrobial agents and flavors in active packaging films
L Gutierrez, A Escudero, R Batlle, C Nerin
Journal of agricultural and food chemistry 57 (18), 8564-8571, 2009
1372009
Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets
VC Resconi, MM Campo, F Montossi, V Ferreira, C Sañudo, A Escudero
Meat Science 85 (4), 700-706, 2010
1332010
The aroma of Grenache red wine: hierarchy and nature of its main odorants
V Ferreira, R López, A Escudero, JF Cacho
Journal of the Science of Food and Agriculture 77 (2), 259-267, 1998
1221998
The aroma of Grenache red wine: hierarchy and nature of its main odorants
V Ferreira, R López, A Escudero, JF Cacho
Journal of the Science of Food and Agriculture 77 (2), 259-267, 1998
1221998
Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process
V Ferreira, A Escudero, P Fernández, JF Cacho
Zeitschrift für Lebensmitteluntersuchung und-Forschung A 205, 392-396, 1997
1221997
Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat
M Bueno, VC Resconi, MM Campo, J Cacho, V Ferreira, A Escudero
Food Chemistry 129 (4), 1909-1918, 2011
1172011
Modeling quality of premium Spanish red wines from gas chromatography− olfactometry data
V Ferreira, F San Juan, A Escudero, L Cullere, P Fernandez-Zurbano, ...
Journal of Agricultural and Food Chemistry 57 (16), 7490-7498, 2009
1172009
Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package
VC Resconi, A Escudero, JA Beltrán, JL Olleta, C Sañudo, M Mar Campo
Journal of Food Science 77 (1), S10-S18, 2012
1092012
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