M. Lourdes Morales

Wine vinegar: technology, authenticity and quality evaluation

Wendu Tesfaye, M. Lourdes Morales, M. Carmen García-Parrilla et al. · Trends in Food Science & Technology · 2002 · 233 citations

Food Chemistry, Quality Assurance, Wine Vinegar +3

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

Raquel M. Callejón, A. Clavijo, P. Ortigueira et al. · Analytica Chimica Acta · 2009 · 111 citations

Food Chemistry, Organic Red Wines, Food Fermentation +6

Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach

Raquel M. Callejón, M. Lourdes Morales, A. C. Silva Ferreira et al. · Journal of Agricultural and Food Chemistry · 2008 · 93 citations

Food Chemistry, Typical Aroma, Red Wine Vinegars +8

Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method

Cristina Úbeda, Raquel M. Callejón, C. Hidalgo et al. · Food Research International · 2010 · 92 citations · Full text

Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis

José Manuel Amigo, Marta Jolanta Popielarz, Raquel M. Callejón et al. · Journal of Chromatography A · 2010 · 92 citations

Biochemistry, Gas Chromatography, Medicine +13