These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
172 related articles for article (PubMed ID: 22265526)
1. Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches. Callejón RM; Amigo JM; Pairo E; Garmón S; Ocaña JA; Morales ML Talanta; 2012 Jan; 88():456-62. PubMed ID: 22265526 [TBL] [Abstract][Full Text] [Related]
2. Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics. Ríos-Reina R; Elcoroaristizabal S; Ocaña-González JA; García-González DL; Amigo JM; Callejón RM Food Chem; 2017 Sep; 230():108-116. PubMed ID: 28407890 [TBL] [Abstract][Full Text] [Related]
3. Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegars. Ríos-Reina R; Ocaña JA; Azcarate SM; Pérez-Bernal JL; Villar-Navarro M; Callejón RM Food Chem; 2019 Jul; 287():115-125. PubMed ID: 30857680 [TBL] [Abstract][Full Text] [Related]
4. Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses: a feasibility study. Pizarro C; Esteban-Díez I; Sáenz-González C; González-Sáiz JM Anal Chim Acta; 2008 Feb; 608(1):38-47. PubMed ID: 18206992 [TBL] [Abstract][Full Text] [Related]
5. A new FT-IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processes. Guerrero ED; Mejías RC; Marín RN; Lovillo MP; Barroso CG J Sci Food Agric; 2010 Mar; 90(4):712-8. PubMed ID: 20355103 [TBL] [Abstract][Full Text] [Related]
6. Characterization and differentiation of sherry brandies using their aromatic profile. Durán Guerrero E; Cejudo Bastante MJ; Castro Mejías R; Natera Marín R; García Barroso C J Agric Food Chem; 2011 Mar; 59(6):2410-5. PubMed ID: 21344853 [TBL] [Abstract][Full Text] [Related]
7. Phenolic compounds and furanic derivatives in the characterization and quality control of Brandy de Jerez. Rodríguez Dodero MC; Guillén Sánchez DA; Rodríguez MS; Barroso CG J Agric Food Chem; 2010 Jan; 58(2):990-7. PubMed ID: 20020693 [TBL] [Abstract][Full Text] [Related]
8. Defining the typical aroma of sherry vinegar: sensory and chemical approach. Callejón RM; Morales ML; Ferreira AC; Troncoso AM J Agric Food Chem; 2008 Sep; 56(17):8086-95. PubMed ID: 18651741 [TBL] [Abstract][Full Text] [Related]
9. Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Valcárcel-Muñoz MJ; Guerrero-Chanivet M; Rodríguez-Dodero C; García-Moreno MV; Guillén-Sánchez DA Foods; 2022 Dec; 11(24):. PubMed ID: 36553804 [TBL] [Abstract][Full Text] [Related]
10. Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Valcárcel-Muñoz MJ; Guerrero-Chanivet M; Rodríguez-Dodero MDC; García-Moreno MV; Guillén-Sánchez DA Molecules; 2022 Jan; 27(2):. PubMed ID: 35056683 [TBL] [Abstract][Full Text] [Related]
11. A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction. Ríos-Reina R; Segura-Borrego MP; García-González DL; Morales ML; Callejón RM Food Res Int; 2019 Sep; 123():298-310. PubMed ID: 31284980 [TBL] [Abstract][Full Text] [Related]
12. Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar. González-García JA; Cereceda M; Durán-Guerrero E; Rodríguez-Dodero MC; Castro R J Sci Food Agric; 2024 Feb; 104(3):1271-1281. PubMed ID: 37756429 [TBL] [Abstract][Full Text] [Related]
13. Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits. Cejudo Bastante MJ; Durán Guerrero E; Castro Mejías R; Natera Marín R; Rodríguez Dodero MC; Barroso CG J Agric Food Chem; 2010 Nov; 58(22):11814-20. PubMed ID: 21080728 [TBL] [Abstract][Full Text] [Related]
14. Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars. Ríos-Reina R; Callejón RM; Savorani F; Amigo JM; Cocchi M Talanta; 2019 Jun; 198():560-572. PubMed ID: 30876600 [TBL] [Abstract][Full Text] [Related]
15. Usefulness of fluorescence excitation-emission matrices in combination with PARAFAC, as fingerprints of red wines. Airado-Rodríguez D; Galeano-Díaz T; Durán-Merás I; Wold JP J Agric Food Chem; 2009 Mar; 57(5):1711-20. PubMed ID: 19215139 [TBL] [Abstract][Full Text] [Related]
16. NMR and chemometric methods: a powerful combination for characterization of Balsamic and Traditional Balsamic Vinegar of Modena. Consonni R; Cagliani LR; Benevelli F; Spraul M; Humpfer E; Stocchero M Anal Chim Acta; 2008 Mar; 611(1):31-40. PubMed ID: 18298964 [TBL] [Abstract][Full Text] [Related]
17. Occurrence of ochratoxin A in Southern Spanish generous wines under the denomination of Origin "Jerez-Xérès-Sherry and 'manzanilla' Sanlúcar de Barrameda". Murillo-Arbizu MT; Amézqueta S; González-Peñas E; de Cerain AL Toxins (Basel); 2010 May; 2(5):1054-64. PubMed ID: 22069625 [TBL] [Abstract][Full Text] [Related]
18. Estuarine water classification using EEM spectroscopy and PARAFAC-SIMCA. Hall GJ; Kenny JE Anal Chim Acta; 2007 Jan; 581(1):118-24. PubMed ID: 17386434 [TBL] [Abstract][Full Text] [Related]
19. Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties. González-Domínguez R; Sayago A; Fernández-Recamales Á Foods; 2021 Aug; 10(8):. PubMed ID: 34441606 [TBL] [Abstract][Full Text] [Related]
20. Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar. Chanivet M; Durán-Guerrero E; Barroso CG; Castro R Food Chem; 2020 Jun; 316():126386. PubMed ID: 32066075 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]