Vichi S - Search Results

1

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. Vichi S, et al. Int J Food Microbiol. 2010 Jun 15;140(2-3):125-30. doi: 10.1016/j.ijfoodmicro.2010.04.009. Epub 2010 Apr 10. Int J Food Microbiol. 2010. PMID: 20452696

2

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID.

Aparicio-Ruiz R, Casadei E, Ortiz-Romero C, García-González DL, Servili M, Selvaggini R, Lacoste F, Escobessa J, Vichi S, Quintanilla-Casas B, Tres A, Golay PA, Lucci P, Moret E, Valli E, Bendini A, Gallina Toschi T. Aparicio-Ruiz R, et al. Among authors: vichi s. MethodsX. 2022 Dec 16;10:101972. doi: 10.1016/j.mex.2022.101972. eCollection 2023. MethodsX. 2022. PMID: 36593759 Free PMC article.

3

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. Vichi S, et al. J Chromatogr A. 2003 Jan 3;983(1-2):19-33. doi: 10.1016/s0021-9673(02)01691-6. J Chromatogr A. 2003. PMID: 12568367

4

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. Vichi S, et al. J Agric Food Chem. 2003 Oct 22;51(22):6564-71. doi: 10.1021/jf030268k. J Agric Food Chem. 2003. PMID: 14558779

5

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.

Vichi S, Pizzale L, Conte LS, Buxaderas S, López-Tamames E. Vichi S, et al. J Agric Food Chem. 2003 Oct 22;51(22):6572-7. doi: 10.1021/jf030269c. J Agric Food Chem. 2003. PMID: 14558780

6

Simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry.

Vichi S, Pizzale L, Conte LS, Buxaderas S, López-Tamames E. Vichi S, et al. J Chromatogr A. 2005 Oct 7;1090(1-2):146-54. doi: 10.1016/j.chroma.2005.07.007. J Chromatogr A. 2005. PMID: 16196143

7

Characterization of volatiles in different dry gins.

Vichi S, Riu-Aumatell M, Mora-Pons M, Buxaderas S, López-Tamames E. Vichi S, et al. J Agric Food Chem. 2005 Dec 28;53(26):10154-60. doi: 10.1021/jf058121b. J Agric Food Chem. 2005. PMID: 16366709

8

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. Vichi S, et al. J Chromatogr A. 2006 Aug 25;1125(1):117-23. doi: 10.1016/j.chroma.2006.05.029. Epub 2006 Jun 6. J Chromatogr A. 2006. PMID: 16756984

9

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. Torrens J, et al. Among authors: vichi s. Int J Food Microbiol. 2008 May 10;124(1):48-57. doi: 10.1016/j.ijfoodmicro.2008.02.023. Epub 2008 Feb 29. Int J Food Microbiol. 2008. PMID: 18423920

10

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

Vichi S, Romero A, Tous J, Tamames EL, Buxaderas S. Vichi S, et al. J Chromatogr A. 2008 Nov 21;1211(1-2):1-7. doi: 10.1016/j.chroma.2008.09.067. Epub 2008 Sep 25. J Chromatogr A. 2008. PMID: 18849032

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