Joan-Josep Gallardo-Chacón

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Mohand Sadoudi, Raphaëlle Tourdot‐Maréchal, Sandrine Rousseaux et al. · Food Microbiology · 2012 · 372 citations

Food Fermentation, Flavoromics, Health Sciences +9

Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation

Fábio Henrique Poliseli-Scopel, Joan-Josep Gallardo-Chacón, Bibiana Juan et al. · Food Chemistry · 2013 · 47 citations

Food Chemistry, Volatile Profile, Food Engineering +5

MISS: a non-linear methodology based on mutual information for genetic association studies in both population and sib-pairs analysis

Héléna Brunel, Joan-Josep Gallardo-Chacón, Alfonso Buil et al. · Bioinformatics · 2010 · 46 citations · Full text

Effect of ultra‐high‐pressure homogenization at moderate inlet temperatures on volatile profile of milk

Genaro G. Amador‐Espejo, Joan-Josep Gallardo-Chacón, Bibiana Juan et al. · Journal of Food Process Engineering · 2017 · 24 citations

Engineering, Uht Milk, Flavoromics +20

Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork

Joan-Josep Gallardo-Chacón, Thomas Karbowiak · Food Chemistry · 2015 · 21 citations

Food Chemistry, Biochemistry, Organic Chemistry +3