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Items: 34

1.

Ultrahigh-Performance Liquid Chromatography (UHPLC)-Tandem Mass Spectrometry (MS/MS) Quantification of Nine Target Indoles in Sparkling Wines.

Tudela R, Ribas-Agustí A, Buxaderas S, Riu-Aumatell M, Castellari M, López-Tamames E.

J Agric Food Chem. 2016 Jun 15;64(23):4772-6. doi: 10.1021/acs.jafc.6b01254. Epub 2016 Jun 1.

PMID:
27148823
2.

Kinetics of browning, phenolics, and 5-hydroxymethylfurfural in commercial sparkling wines.

Serra-Cayuela A, Jourdes M, Riu-Aumatell M, Buxaderas S, Teissedre PL, López-Tamames E.

J Agric Food Chem. 2014 Feb 5;62(5):1159-66. doi: 10.1021/jf403281y. Epub 2014 Jan 28.

PMID:
24444020
3.

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-Fusté J, Riu-Aumatell M, Buxaderas S, López-Tamames E.

Food Chem. 2013 Dec 15;141(4):3373-80. doi: 10.1016/j.foodchem.2013.05.158. Epub 2013 Jun 11.

PMID:
23993495
4.

Changes in RNA catabolites of sparkling wines during the biological aging.

Tudela R, Riu-Aumatell M, Castellari M, Buxaderas S, López-Tamames E.

J Agric Food Chem. 2013 Jun 26;61(25):6028-35. doi: 10.1021/jf4002582. Epub 2013 Jun 17.

PMID:
23706159
5.

Sparkling wines: features and trends from tradition.

Buxaderas S, López-Tamames E.

Adv Food Nutr Res. 2012;66:1-45. doi: 10.1016/B978-0-12-394597-6.00001-X. Review.

PMID:
22909977
6.

Ultrastructural changes of sparkling wine lees during long-term aging in real enological conditions.

Tudela R, Gallardo-Chacón JJ, Rius N, López-Tamames E, Buxaderas S.

FEMS Yeast Res. 2012 Jun;12(4):466-76. doi: 10.1111/j.1567-1364.2012.00800.x. Epub 2012 Apr 2.

7.

Changes in the sorption of diverse volatiles by Saccharomyces cerevisiae lees during sparkling wine aging.

Gallardo-Chacón JJ, Vichi S, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2010 Dec 8;58(23):12426-30. doi: 10.1021/jf103086e. Epub 2010 Nov 12.

PMID:
21073195
8.

Antioxidant activity of lees cell surface during sparkling wine sur lie aging.

Gallardo-Chacón JJ, Vichi S, Urpí P, López-Tamames E, Buxaderas S.

Int J Food Microbiol. 2010 Sep 30;143(1-2):48-53. doi: 10.1016/j.ijfoodmicro.2010.07.027. Epub 2010 Jul 23.

PMID:
20709418
9.

Evolution of sesquiterpene hydrocarbons in virgin olive oil during fruit ripening.

Vichi S, Lazzez A, Kamoun NG, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2010 Jun 9;58(11):6972-6. doi: 10.1021/jf100497c.

PMID:
20455560
10.

Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation.

Vichi S, Gallardo-Chacón JJ, Pradelles R, Chassagne D, López-Tamames E, Buxaderas S.

Int J Food Microbiol. 2010 Jun 15;140(2-3):125-30. doi: 10.1016/j.ijfoodmicro.2010.04.009. Epub 2010 Apr 10.

PMID:
20452696
11.

Assessment of volatile and sensory profiles between base and sparkling wines.

Torrens J, Riu-Aumatell M, Vichi S, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2010 Feb 24;58(4):2455-61. doi: 10.1021/jf9035518.

PMID:
20092322
12.

Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction.

Gallardo-Chacón J, Vichi S, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2009 Apr 22;57(8):3279-85. doi: 10.1021/jf803493s.

PMID:
19281176
13.

Sensory characterization of dry gins with different volatile profiles.

Riu-Aumatell M, Vichi S, Mora-Pons M, López-Tamames E, Buxaderas S.

J Food Sci. 2008 Aug;73(6):S286-93.

PMID:
19241573
14.

Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oil.

Vichi S, Romero A, Gallardo-Chacón J, Tous J, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2009 Feb 25;57(4):1449-55. doi: 10.1021/jf803242z.

PMID:
19178282
15.

Assessment of some diterpenoids in commercial distilled gin.

Vichi S, Aumatell MR, Buxaderas S, López-Tamames E.

Anal Chim Acta. 2008 Nov 3;628(2):222-9. doi: 10.1016/j.aca.2008.09.005. Epub 2008 Sep 11.

PMID:
18929011
16.

Determination of volatile phenols in virgin olive oils and their sensory significance.

Vichi S, Romero A, Tous J, Tamames EL, Buxaderas S.

J Chromatogr A. 2008 Nov 21;1211(1-2):1-7. doi: 10.1016/j.chroma.2008.09.067. Epub 2008 Sep 25.

PMID:
18849032
17.

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.

Int J Food Microbiol. 2008 May 10;124(1):48-57. doi: 10.1016/j.ijfoodmicro.2008.02.023. Epub 2008 Feb 29.

PMID:
18423920
18.

Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry.

Vichi S, Guadayol JM, Caixach J, López-Tamames E, Buxaderas S.

J Chromatogr A. 2006 Aug 25;1125(1):117-23. Epub 2006 Jun 6.

PMID:
16756984
19.

Characterization of volatiles in different dry gins.

Vichi S, Riu-Aumatell M, Mora-Pons M, Buxaderas S, López-Tamames E.

J Agric Food Chem. 2005 Dec 28;53(26):10154-60.

PMID:
16366709
20.
21.

Assessment of the volatile composition of juices of apricot, peach, and pear according to two pectolytic treatments.

Riu-Aumatell M, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2005 Oct 5;53(20):7837-43.

PMID:
16190639
22.

Flavonoid metabolites and susceptibility of rat lipoproteins to oxidation.

Benito S, Buxaderas S, Mitjavila MT.

Am J Physiol Heart Circ Physiol. 2004 Dec;287(6):H2819-24. Epub 2004 Aug 12.

23.

Volatile compounds of red and white wines by headspace--solid-phase microextraction using different fibers.

Torrens J, Riu-Aumatell M, López-Tamames E, Buxaderas S.

J Chromatogr Sci. 2004 Jul;42(6):310-6.

PMID:
15296531
24.
25.

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status.

Vichi S, Pizzale L, Conte LS, Buxaderas S, López-Tamames E.

J Agric Food Chem. 2003 Oct 22;51(22):6564-71.

PMID:
14558779
26.

Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection.

Vichi S, Castellote AI, Pizzale L, Conte LS, Buxaderas S, López-Tamames E.

J Chromatogr A. 2003 Jan 3;983(1-2):19-33.

PMID:
12568367
27.

Influence of fatty acids on wine foaming.

Gallart M, López-Tamames E, Suberbiola G, Buxaderas S.

J Agric Food Chem. 2002 Nov 20;50(24):7042-5.

PMID:
12428957
28.

Foam aptitude of trepat and monastrell red varieties in cava elaboration. 2. Second fermentation and aging.

Girbau-Solà T, López-Barajas M, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2002 Sep 25;50(20):5600-4.

PMID:
12236684
29.

Foam aptitude of trepat and monastrell red varieties in cava elaboration. 1. Base wine characteristics.

Girbau-Solà T, López-Tamames E, Buján J, Buxaderas S.

J Agric Food Chem. 2002 Sep 25;50(20):5596-9.

PMID:
12236683
30.

Influence of yield and maturation index on polysaccharides and other compounds of grape juice.

Riu-Aumatell M, López-Barajas M, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2002 Jul 31;50(16):4604-7.

PMID:
12137483
31.

A flavonoid-rich diet increases nitric oxide production in rat aorta.

Benito S, Lopez D, Sáiz MP, Buxaderas S, Sánchez J, Puig-Parellada P, Mitjavila MT.

Br J Pharmacol. 2002 Feb;135(4):910-6.

32.

Prediction of wine foaming.

López-Barajas M, López-Tamames E, Buxaderas S, Tomás X, de La Torre MC.

J Agric Food Chem. 1999 Sep;47(9):3743-8.

PMID:
10552716
33.

Whole blood and serum copper levels in relation to sex and age.

Buxaderas SC, Farré-Rovira R.

Rev Esp Fisiol. 1986 Jun;42(2):213-7.

PMID:
3749578
34.

Whole blood and serum zinc levels in relation to sex and age.

Buxaderas SC, Farré-Rovira R.

Rev Esp Fisiol. 1985 Dec;41(4):463-70.

PMID:
4095368

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