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6 matching references were found.

Campo, E.; Ferreira, V.; Escudero, A.; Cacho, J., Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data, J. Agric. Food Chem., 2005, 53, 14, 5682-5690, https://doi.org/10.1021/jf047870a . [all data]

Campo, E.; Cacho, J.; Ferreira, V., Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate, J. Chromatogr. A, 2006, 1137, 2, 223-230, https://doi.org/10.1016/j.chroma.2006.10.020 . [all data]

Campo, E.; Ferreira, V.; López, R.; Escudero, A.; Cacho, J., Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system, J. Chromatogr. A, 2006, 1122, 1-2, 202-208, https://doi.org/10.1016/j.chroma.2006.04.048 . [all data]

Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V., Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines, J. Agric. Food Chem., 2007, 55, 11, 4501-4510, https://doi.org/10.1021/jf0636418 . [all data]

Mayoral, M.J.; Torralba, M.C.; Cano, M.; Campo, J.A.; Heras, J.V., Pyridylpyrazole derivatives. A new type of mesogenic bidentate ligands inducing mesomorphism on their related PdX2 complexes, Inorganic Chemistry Communications, 2003, 6, 6, 626-629, https://doi.org/10.1016/S1387-7003(03)00053-4 . [all data]

Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S., Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids, J. Agric. Food Chem., 2002, 50, 5, 1126-1132, https://doi.org/10.1021/jf0108718 . [all data]