Montserrat Riu-Aumatell

Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS

Montserrat Riu-Aumatell, Pere Miro, A. Serra-Cayuela et al. · Food Research International · 2014 · 138 citations

Beverage Industry, Aroma Profiles, Flavoromics +1

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

Jordi Torrens, Pilar Urpí, Montserrat Riu-Aumatell et al. · International Journal of Food Microbiology · 2008 · 122 citations

Cava Base Wine, Food Fermentation, Flavoromics +5

Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees

Montserrat Riu-Aumatell, J. Bosch-Fusté, Elvira López‐Tamames et al. · Food Chemistry · 2005 · 114 citations

Ageing Time, Volatile Compounds

Assessment of Volatile and Sensory Profiles between Base and Sparkling Wines

Jordi Torrens, Montserrat Riu-Aumatell, Stefania Vichi et al. · Journal of Agricultural and Food Chemistry · 2010 · 95 citations

Food Chemistry, Electronic Tongue, Volatile Compounds +8

Volatile Compounds of Red and White Wines by Headspace-Solid-Phase Microextraction Using Different Fibers

Jordi Torrens, Montserrat Riu-Aumatell, Elvira López‐Tamames et al. · Journal of Chromatographic Science · 2004 · 87 citations

Food Chemistry, Chemical Engineering, White Wines +8