Beatriz Quintanilla‐Casas

Author

Universitat de Barcelona ORCID

Also Known As

B. Quintanilla-Casas, Beatriz Quintanilla-Casas, Beatriz Quintanilla‐Casas, Quintanilla-Casas, Beatriz

Publications

935

Citations

H-Index

Concepts

All Affiliations

Universitat de Barcelona University of Bologna Instituto de la Grasa Institute of Agrifood Research and Technology Consejo Nacional de Investigaciones Científicas y Técnicas

About

Beatriz Quintanilla‐Casas is an author at Universitat de Barcelona specializing in analytical chemistry, medicine, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	8	8	246
2	Biostatistics	6	6	162
3	Health Sciences	5	5	125
4	Engineering	2	2	79
5	Biochemistry	1	1	21

Beatriz Quintanilla‐Casas

Publications

832

Citations

H-Index

Page 1

	Year	Citations
Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile Antoine Gobert, Raphaëlle Tourdot‐Maréchal, Christophe Morge, Frontiers in Microbiology	2017	128
Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome Clément Petitgonnet, Géraldine Klein, Chloé Roullier‐Gall, Food Microbiology Cell-cell ContactFungal Cell BiologyL. ThermotoleransMolecular BiologyYeast	2019	78
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality Beatriz Quintanilla‐Casas, Julen Bustamante, Francesc Guardiola, LWT Food ChemistryFood AuthenticityInstrumental Screening ToolFood AuthenticationMedicine	2019	63
Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils Beatriz Quintanilla‐Casas, Sofia Bertin, Kerstin Leik, Food Chemistry Food AuthenticationGeographical AuthenticationAnalytical ChemistryPetroleomicsChromatography	2019	55
Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines Scott Simonin, Chloé Roullier‐Gall, Jordi Ballester, Frontiers in Microbiology	2020	52
From untargeted chemical profiling to peak tables – A fully automated AI driven approach to untargeted GC-MS Giacomo Baccolo, Beatriz Quintanilla‐Casas, Stefania Vichi, TrAC Trends in Analytical Chemistry Artificial IntelligenceGc-ms DataEngineeringMachine LearningChemical Analysis	2021	47
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils Enrico Casadei, Enrico Valli, Ramón Aparicio-Ruı́z, Food Control	2020	33
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics Beatriz Quintanilla‐Casas, Marco Marin, Francesc Guardiola, Foods Food ForensicsEngineeringFood AnalysisBiometricsSensory Science	2020	32
Stepwise strategy based on 1H-NMR fingerprinting in combination with chemometrics to determine the content of vegetable oils in olive oil mixtures Rosa M. Alonso‐Salces, Luis Á. Berrueta, Beatriz Quintanilla‐Casas, Food Chemistry Food AuthenticationOlive Oil MixturesMedicineFood AnalysisBioanalysis	2021	31
Geographical authentication of virgin olive oil by GC–MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration Beatriz Quintanilla‐Casas, Berta Torres-Cobos, Francesc Guardiola, Food Chemistry	2022	31

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