Radical scavenging ability of polyphenolic compounds towards DPPH free radicalVILLANO, D; FERNANDEZ-PACHON, M. S; MOYA, M. L et al.Talanta (Oxford). 2007, Vol 71, Num 1, pp 230-235, issn 0039-9140, 6 p.Article

Acute intake of red wine does not affect antioxidant enzymes activities in human subjectsFERNANDEZ-PACHON, M. S; BAKKALI, F; VILLANO, D et al.International journal for vitamin and nutrition research. 2006, Vol 76, Num 5, pp 291-298, issn 0300-9831, 8 p.Article

Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compoundsMORALES, M. L; BENITEZ, B; TRONCOSO, A. M et al.Food chemistry. 2004, Vol 88, Num 2, pp 305-315, issn 0308-8146, 11 p.Article

Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyaninsUBEDA, C; CALLEJON, R. M; HIDALGO, C et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 52, Num 2, pp 139-145, issn 0023-6438, 7 p.Article

Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegarsCALLEJON, R. M; GONZALEZ, A. G; TRONCOSO, A. M et al.Journal of chromatography. 2008, Vol 1204, Num 1, pp 93-103, issn 0021-9673, 11 p.Article

Sensory evaluation of sherry wine vinegar = Evaluation sensorielle du vinaigre de xérèsTESFAYE, W; GARCIA-PARRILLA, M. C; TRONCOSO, A. M et al.Journal of sensory studies. 2002, Vol 17, Num 2, pp 133-144, issn 0887-8250Article

Phenolic composition of wine vinegars produced by traditional static methodsPARRILLA, M. C. G; HEREDIA, F. J; TRONCOSO, A. M et al.Nahrung (Weinheim). 1997, Vol 41, Num 4, pp 232-235, issn 0027-769XArticle

Multivariate characterization of wine vinegars from the south of Spain according to their metallic contentGUERRERO, M. I; HERCE-PAGLIAI, C; CAMEAN, A. M et al.Talanta (Oxford). 1997, Vol 45, Num 2, pp 379-386, issn 0039-9140Article

Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-mass spectrometry methodUBEDA, C; CALLEJON, R. M; HIDALGO, C et al.Food research international. 2011, Vol 44, Num 1, pp 259-268, issn 0963-9969, 10 p.Article

Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woodsCALLEJON, R. M; TORIJA, M. J; MAS, A et al.Food chemistry. 2010, Vol 120, Num 2, pp 561-571, issn 0308-8146, 11 p.Article

Determination of amino acids in grape-derived products: A reviewCALLEJON, R. M; TRONCOSO, A. M; MORALES, M. L et al.Talanta (Oxford). 2010, Vol 81, Num 4-5, pp 1143-1152, issn 0039-9140, 10 p.Article

HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiotaCALLEJON, R. M; TESFAYE, W; TORIJA, M. J et al.European food research & technology (Print). 2008, Vol 227, Num 1, pp 93-102, issn 1438-2377, 10 p.Article

The influence of the acetification process on the phenolic composition of wine vinegarsGARCIA-PARRILLA, M. C; HEREDIA, F. J; TRONCOSO, A. M et al.Sciences des aliments. 1998, Vol 18, Num 2, pp 211-221, issn 0240-8813Article

Multivariate characterization of aging status in red wines based on chromatic parametersHEREDIA, F. J; TRONCOSO, A. M; GUZMAN-CHOZAS, M et al.Food chemistry. 1997, Vol 60, Num 1, pp 103-108, issn 0308-8146Article

Characterisation and differentiation of wine vinegars by multivariate analysisGUERRERO, M. I; HEREDIA, F. J; TRONCOSO, A. M et al.Journal of the science of food and agriculture. 1994, Vol 66, Num 2, pp 209-212, issn 0022-5142Article

Validation of an analytical method for the determination of ethyl carbamate in vinegarsUBEDA, C; BALSERA, C; TRONCOSO, A. M et al.Talanta (Oxford). 2012, Vol 89C, pp 178-182, issn 0039-9140, 5 p.Article

Characterization of odour active compounds in strawberry vinegarsUBEDA, C; CALLEJON, R. M; TRONCOSO, A. M et al.Flavour and fragrance journal. 2012, Vol 27, Num 4, pp 313-321, issn 0882-5734, 9 p.Article

DESCRIPTIVE SENSORY ANALYSIS OF WINE VINEGAR: TASTING PROCEDURE AND RELIABILITY OF NEW ATTRIBUTESTESFAYE, W; MORALES, M. L; CALLEJON, R. M et al.Journal of sensory studies. 2010, Vol 25, Num 2, pp 216-230, issn 0887-8250, 15 p.Article

Antioxidant Activity of Phenolic Compounds : From In Vitro Results to In Vivo EvidenceFERNANDEZ-PANCHON, M. S; VILLANO, D; TRONCOSO, A. M et al.Critical reviews in food science and nutrition. 2008, Vol 48, Num 7, pp 649-671, issn 1040-8398, 23 p.Article

Influence of enological practices on the antioxidant activity of winesVILLANO, D; FERNANDEZ-PACHON, M. S; TRONCOSO, A. M et al.Food chemistry. 2006, Vol 95, Num 3, pp 394-404, issn 0308-8146, 11 p.Article

Antioxidant activity of wines and relation with their polyphenolic compositionFERNANDEZ-PACHON, M. S; VILLANO, D; GARCIA-PARRILLA, M. C et al.Analytica chimica acta. 2004, Vol 513, Num 1, pp 113-118, issn 0003-2670, 6 p.Conference Paper

Measurement of wine vinegars' color : Application of the characteristic vector methodGARCIA-PARRILLA, M. C; AYALA, F; ECHAVARRI, J. F et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 10, pp 4238-4241, issn 0021-8561Article

Note: Evaluation of aroma compounds in wine vinegars: Effect of previous neutralisation of samplesMORALES, M. L; TRONCOSO, A. M.Food science and technology international. 2003, Vol 9, Num 6, pp 397-402, issn 1082-0132, 6 p.Article

Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processesUBEDA, C; HIDALGO, C; TORIJA, M. J et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 7, pp 1591-1596, issn 0023-6438, 6 p.Article

Analysis for chloroanisoles and chlorophenols in cork by stir bar sorptive extraction and gas chromatography-mass spectrometryCALLEJON, R. M; TRONCOSO, A. M; MORALES, M. L et al.Talanta (Oxford). 2007, Vol 71, Num 5, pp 2092-2097, issn 0039-9140, 6 p.Article