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Electronic tongues to assess wine sensory descriptors.
Cetó X, González-Calabuig A, Crespo N, Pérez S, Capdevila J, Puig-Pujol A, Valle MD. Cetó X, et al. Among authors: puig pujol a. Talanta. 2017 Jan 1;162:218-224. doi: 10.1016/j.talanta.2016.09.055. Epub 2016 Sep 24. Talanta. 2017. PMID: 27837821
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation.
González-Jiménez MDC, García-Martínez T, Mauricio JC, Sánchez-León I, Puig-Pujol A, Moreno J, Moreno-García J. González-Jiménez MDC, et al. Among authors: puig pujol a. Microorganisms. 2020 Aug 8;8(8):1209. doi: 10.3390/microorganisms8081209. Microorganisms. 2020. PMID: 32784425 Free PMC article.
Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats.
Martínez-García R, Moreno J, Bellincontro A, Centioni L, Puig-Pujol A, Peinado RA, Mauricio JC, García-Martínez T. Martínez-García R, et al. Among authors: puig pujol a. Food Chem. 2021 Jan 1;334:127574. doi: 10.1016/j.foodchem.2020.127574. Epub 2020 Jul 18. Food Chem. 2021. PMID: 32721835
17 results