Escudero A - Search Results

1

The role of polyphenols in oxygen consumption and in the accumulation of acetaldehyde and Strecker aldehydes during wine oxidation.

Escudero A, Bueno-Aventín E, Ontañón I, Fernádez-Zurbano P, Ferreira V. Escudero A, et al. Food Chem. 2025 Feb 28;466:142242. doi: 10.1016/j.foodchem.2024.142242. Epub 2024 Nov 26. Food Chem. 2025. PMID: 39612856 Free article.

2

Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines.

Culleré L, Ontañón I, Escudero A, Ferreira V. Culleré L, et al. Among authors: escudero a. Food Chem. 2016 Sep 1;206:267-73. doi: 10.1016/j.foodchem.2016.03.039. Epub 2016 Mar 15. Food Chem. 2016. PMID: 27041325

3

A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition.

Marrufo-Curtido A, Carrascón V, Bueno M, Ferreira V, Escudero A. Marrufo-Curtido A, et al. Among authors: escudero a. Food Chem. 2018 May 15;248:37-45. doi: 10.1016/j.foodchem.2017.12.028. Epub 2017 Dec 9. Food Chem. 2018. PMID: 29329868

4

Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine.

Arias-Pérez I, Sáenz-Navajas MP, de-la-Fuente-Blanco A, Ferreira V, Escudero A. Arias-Pérez I, et al. Among authors: escudero a. Food Chem. 2021 Nov 1;361:130081. doi: 10.1016/j.foodchem.2021.130081. Epub 2021 May 12. Food Chem. 2021. PMID: 34022483 Free article.

5

Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation.

Bueno-Aventín E, Escudero A, Fernández-Zurbano P, Ferreira V. Bueno-Aventín E, et al. Among authors: escudero a. J Agric Food Chem. 2021 Dec 22;69(50):15290-15300. doi: 10.1021/acs.jafc.1c05880. Epub 2021 Dec 13. J Agric Food Chem. 2021. PMID: 34894689 Free PMC article.

6

Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.

Culleré L, Escudero A, Cacho J, Ferreira V. Culleré L, et al. Among authors: escudero a. J Agric Food Chem. 2004 Mar 24;52(6):1653-60. doi: 10.1021/jf0350820. J Agric Food Chem. 2004. PMID: 15030226

7

Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data.

Campo E, Ferreira V, Escudero A, Cacho J. Campo E, et al. Among authors: escudero a. J Agric Food Chem. 2005 Jul 13;53(14):5682-90. doi: 10.1021/jf047870a. J Agric Food Chem. 2005. PMID: 15998133

8

Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.

San-Juan F, Ferreira V, Cacho J, Escudero A. San-Juan F, et al. Among authors: escudero a. J Agric Food Chem. 2011 Jul 27;59(14):7916-24. doi: 10.1021/jf1048657. Epub 2011 Jun 21. J Agric Food Chem. 2011. PMID: 21627324

9

Aroma chemical composition of red wines from different price categories and its relationship to quality.

Juan FS, Cacho J, Ferreira V, Escudero A. Juan FS, et al. Among authors: escudero a. J Agric Food Chem. 2012 May 23;60(20):5045-56. doi: 10.1021/jf2050685. Epub 2012 May 14. J Agric Food Chem. 2012. PMID: 22480297

10

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.

Resconi VC, Bueno M, Escudero A, Magalhaes D, Ferreira V, Campo MM. Resconi VC, et al. Among authors: escudero a. Food Chem. 2018 Mar 1;242:288-300. doi: 10.1016/j.foodchem.2017.09.036. Epub 2017 Sep 12. Food Chem. 2018. PMID: 29037691

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