Montserrat Riu-Aumatell

Author

Universitat de Barcelona ORCID

Also Known As

M RIUAUMATELL, M. Riu-Aumatell, M. Riu‐Aumatell, Montserrat Riu-Aumatell

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Universitat de Barcelona Institute of Agrifood Research and Technology Generalitat de Catalunya Universitat Politècnica de Catalunya

About

Montserrat Riu-Aumatell is an author at Universitat de Barcelona specializing in food chemistry, health sciences, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	319
2	Medicine	4	4	181
3	Engineering	2	2	132
4	Natural Sciences	1	1	48
5	Public Health	1	1	10

Montserrat Riu-Aumatell

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS Montserrat Riu-Aumatell, Pere Miro, A. Serra-Cayuela, Food Research International Beverage IndustryAroma ProfilesFlavoromicsSensory Science	2014	138
Different commercial yeast strains affecting the volatile and sensory profile of cava base wine Jordi Torrens, Pilar Urpí, Montserrat Riu-Aumatell, International Journal of Food Microbiology Cava Base WineFood FermentationFlavoromicsWine TastingYeast	2008	122
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, Food Chemistry Ageing TimeVolatile Compounds	2005	114
Assessment of Volatile and Sensory Profiles between Base and Sparkling Wines Jordi Torrens, Montserrat Riu-Aumatell, Stefania Vichi, Journal of Agricultural and Food Chemistry Food ChemistryElectronic TongueVolatile CompoundsTanninSensory Profiles	2010	95
Volatile Compounds of Red and White Wines by Headspace-Solid-Phase Microextraction Using Different Fibers Jordi Torrens, Montserrat Riu-Aumatell, Elvira López‐Tamames, Journal of Chromatographic Science Food ChemistryChemical EngineeringWhite WinesEngineeringVolatile Compounds	2004	87
Volatile Compounds by SPME-GC as Age Markers of Sparkling Wines Sonia Francioli, Jordi Torrens, Montserrat Riu-Aumatell, American Journal of Enology and Viticulture Food ChemistryVolatile CompoundsFood AnalysisBioanalysisWine Tasting	2003	65
Characterization of Volatiles in Different Dry Gins Stefania Vichi, Montserrat Riu-Aumatell, Mercé Mora-Pons, Journal of Agricultural and Food Chemistry	2005	64
Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments Montserrat Riu-Aumatell, Elvira López‐Tamames, Susana Buxaderas Journal of Agricultural and Food Chemistry	2005	61
HS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatization Stefania Vichi, Montserrat Riu-Aumatell, Mercé Mora-Pons, Food Chemistry Gin AromatizationPlant AnalysisBotanyQuality ControlPost-harvest Physiology	2007	60
Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry A. Serra-Cayuela, Massimo Castellari, J. Bosch-Fusté, Food Chemistry Food ChemistryFlavoromicsBiochemistryNatural SciencesSpectroscopy	2013	48

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