J. Bosch-Fusté

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

Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food

M. Luz Latorre‐Moratalla, J. Bosch-Fusté, Tommaso Lavizzari et al. · Journal of Chromatography A · 2009 · 112 citations

Food Chemistry, Biochemistry, Separation Science +11

Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis

J. Bosch-Fusté, Josep M. Guadayol, Josep Caixach et al. · Food Chemistry · 2007 · 111 citations

Food Chemistry, Gas Chromatography–mass Spectrometry, Gas Chromatography +10

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

Natalia Toro-Funes, J. Bosch-Fusté, M. Luz Latorre‐Moratalla et al. · Food Chemistry · 2014 · 84 citations

Food Chemistry, Agricultural Chemistry, Biomanufacturing +12

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk

Natalia Toro-Funes, J. Bosch-Fusté, M. Teresa Veciana‐Nogués et al. · Food Chemistry · 2013 · 60 citations

High Hydrostatic Pressure, Engineering, Biotechnology +7