Research Publications

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Filters: Keyword is Cork taint [Clear All Filters]

2012

Pizarro, C., Saenz-Gonzalez C., Perez-del-Notario N., & Gonzalez-Saiz J. Maria (2012). Microwave assisted extraction combined with dispersive liquid-liquid microextraction as a sensitive sample preparation method for the determination of haloanisoles and halophenols in cork stoppers and oak barrel sawdust. FOOD CHEMISTRY. 132, 2202-2210.

2011

Varelas, V., Sanvicens N., -Pilar-Marco M., & Kintzios S. (2011). Development of a cellular biosensor for the detection of 2,4,6-trichloroanisole (TCA). Talanta. 84, 936-940.

2003

Álvarez-Rodríguez, M. Luisa, Belloch C., Villa M., Uruburu F., Larriba G., & Coque J-J. R. (2003). Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples. FEMS Microbiology Letters. 220(1), 49 - 55.

Álvarez-Rodríguez, M. Luisa, Belloch C., Villa M., Uruburu F., Larriba G., & Coque J-J. R. (2003). Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples. FEMS Microbiology Letters. 220, 49-55.

1998

Butzke, C., Evans T., & Ebeler S. (1998). Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM. (Waterhouse, A. L., & Ebeler S. E., Ed.).Chemistry of Wine Flavor. 714, 15 - 208.

Butzke, C., Evans T., & Ebeler S. (1998). Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM. (Waterhouse, A. L., & Ebeler S. E., Ed.).Chemistry of Wine Flavor. 714, 15-208.

1997

Fischer, C., & Fischer U. (1997). Analysis of Cork Taint in Wine and Cork Material at Olfactory Subthreshold Levels by Solid Phase Microextraction. Journal of Agricultural and Food Chemistry. 45(6), 1995 - 1997.

Fischer, C., & Fischer U. (1997). Analysis of Cork Taint in Wine and Cork Material at Olfactory Subthreshold Levels by Solid Phase Microextraction. Journal of Agricultural and Food Chemistry. 45, 1995-1997.