Study of the precision in the purge-and-trap-gas chromatography-mass spectrometry analysis of volatile compounds in honeySORIA, Ana Cristina; MARTINEZ-CASTRO, Isabel; SANZ, Jesus et al.Journal of chromatography. 2009, Vol 1216, Num 15, pp 3300-3304, issn 0021-9673, 5 p.Article

SPME followed by GC-MS : a powerful technique for qualitative analysis of honey volatilesSORIA, Ana Cristina; SANZ, Jesus; MARTINEZ-CASTRO, Isabel et al.European food research & technology (Print). 2009, Vol 228, Num 4, pp 579-590, issn 1438-2377, 12 p.Article

Some aspects of dynamic headspace analysis of volatile components in honeySORIA, Ana Cristina; MARTINEZ-CASTRO, Isabel; SANZ, Jesus et al.Food research international. 2008, Vol 41, Num 8, pp 838-848, issn 0963-9969, 11 p.Article

Analysis of volatile composition of honey by solid phase microextraction and gas chromatography-mass spectrometrySORIA, Ana Cristina; MARTINEZ-CASTRO, Isabel; SANZ, Jesus et al.Journal of separation science. 2003, Vol 26, Num 9-10, pp 793-801, issn 1615-9306, 9 p.Article

Identification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcoholsLUZ SANZ, M; MARTINEZ-CASTRO, Isabel; MORENO-ARRIBAS, M. Victoria et al.Food chemistry. 2008, Vol 111, Num 3, pp 778-783, issn 0308-8146, 6 p.Article

Composition of the water-soluble fraction of different cheesesTABORDA, Gonzalo; MOLINA, Elena; MARTINEZ-CASTRO, Isabel et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 1, pp 270-276, issn 0021-8561, 7 p.Article

Composition of cholesterol and its precursors in ovine milkGOUDJIL, Hanane; TORRADO, Susana; FONTECHA, Javier et al.Le Lait (Print). 2003, Vol 83, Num 2, pp 153-160, issn 0023-7302, 8 p.Article

Occurrence and significance of quercitol and other inositols in wines during oak wood agingCARLAVILLA, Davinia; VILLAMIEL, Mar; MARTINEZ-CASTRO, Isabel et al.American journal of enology and viticulture. 2006, Vol 57, Num 4, pp 468-473, issn 0002-9254, 6 p.Article

Estimation of the honeydew ratio in honey samples from their physicochemical data and from their volatile composition obtained by SPME and GC-MSSORIA, Ana C; GONZALEZ, Montserrat; DE LORENZO, Cristina et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 5, pp 817-824, issn 0022-5142, 8 p.Article

Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compoundsTABORDA, Gonzalo; GOMEZ-RUIZ, José A; MARTINEZ-CASTRO, Isabel et al.European food research & technology (Print). 2008, Vol 227, Num 2, pp 323-330, issn 1438-2377, 8 p.Article

A GC method for simultaneous analysis of bornesitol, other polyalcohols and sugars in coffee and its substitutesRUIZ-MATUTE, Ana Isabel; MONTILLA, Antonia; DEL CASTILLO, Maria Dolores et al.Journal of separation science. 2007, Vol 30, Num 4, pp 557-562, issn 1615-9306, 6 p.Article

Analysis of cyclitols in different Quercus species by gas chromatography-mass spectrometryRODRIGUEZ-SANCHEZ, Sonia; RUIZ-MATUTE, Ana I; ALANON, Maria Elena et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 10, pp 1735-1738, issn 0022-5142, 4 p.Article

Characterization of O-trimethylsilyl oximes of trisaccharides by gas chromatography―mass spectrometryBROKL, Michal; SORIA, Ana Cristina; MARTINEZ-CASTRO, Isabel et al.Journal of chromatography. 2009, Vol 1216, Num 22, pp 4689-4692, issn 0021-9673, 4 p.Article

Identification of free disaccharides and other glycosides in wineRUIZ-MATUTE, Ana Isabel; SANZA, M. Luz; MORENO-ARRIBAS, M. Victoria et al.Journal of chromatography. 2009, Vol 1216, Num 43, pp 7296-7300, issn 0021-9673, 5 p.Article

Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheeseGOMEZ-RUIZ, José Angel; CABEZAS, Lourdes; MARTINEZ-CASTRO, Isabel et al.European food research & technology (Print). 2008, Vol 227, Num 1, pp 181-190, issn 1438-2377, 10 p.Article

Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times = Relation entre les composés volatils et l'odeur dans le fromage Manchego: Comparaison entre les fromages artisanaux et industriels à différentes périodes d'affinageGOMEZ-RUIZ, Jose Angel; BALLESTEROS, Cristina; GONZALEZ VINAS, Miguel Angel et al.Le Lait (Print). 2002, Vol 82, Num 5, pp 613-628, issn 0023-7302Article