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Author:Cacho, J.F.

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7 matching references were found.

Ferreira, V.; Rapp, A.; Cacho, J.F.; Hastrich, H.; Yavas, I., Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113, J. Agric. Food Chem., 1993, 41, 9, 1413-1420, . [all data]

Ferreira, V.; Ardanuy, M.; López, R.; Cacho, J.F., Relationship between flavor dilution values and odor unit values in hydroalcoholic solutions: role of volatility and a practical rule for its estimation, J. Agric. Food Chem., 1998, 46, 10, 4341-4346, . [all data]

Aznar, M.; López, R.; Cacho, J.F.; Ferreira, V., Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions, J. Agric. Food Chem., 2001, 49, 6, 2924-2929, . [all data]

Ferreira, V.; Sharman, M.; Cacho, J.F.; Dennis, J., New and efficient microextraction/solid-phase extraction method for the gas chromatographic analysis of wine volatiles, J. Chromatogr. A, 1996, 731, 1-2, 247-259, . [all data]

Ferreira, V.; Lopez, R.; Escudero, A.; Cacho, J.F., The Aroma of Red Wine: Hierarchy Grenache and Nature of its Main Odorants, J. Sci. Food Agric., 1998, 77, 2, 259-267,<259::AID-JSFA36>3.0.CO;2-Q . [all data]

Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.F., Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study, J. Sci. Food Agric., 1999, 79, 11, 1461-1467,<1461::AID-JSFA388>3.0.CO;2-K . [all data]

Ferreira, V.; Escudero, A.; Fernández, P.; Cacho, J.F., Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process, Z. Lebensm. Unters. Forsch. A, 1997, 205, 5, 392-396, . [all data]