Marta Herráiz

The Influence of the Yeast and Type of Culture on the Volatile Composition of Wines Fermented Without Sulfur Dioxide

Tomás Herraiz, Guillermo Reglero, Marta Herráiz et al. · American Journal of Enology and Viticulture · 1990 · 158 citations

Sequential Cultures, Flavoromics, Cluster Analysis +16

Supercritical Fluid Extraction of <i>all</i>-<i>trans-</i>Lycopene from Tomato

M. S. Gómez‐Prieto, M. M. Caja, Marta Herráiz et al. · Journal of Agricultural and Food Chemistry · 2002 · 98 citations

Comparison of Different Methods for the Evaluation of the Authenticity of Olive Oil and Hazelnut Oil

Gracia Patricia Blanch, María del Mar Caja, Marı́a Luisa Ruiz del Castillo et al. · Journal of Agricultural and Food Chemistry · 1998 · 79 citations

Engineering, Flavoromics, Supercritical Fluid Chromatography +18

Analysis of Wine Aroma by Off-Line and Online Supercritical Fluid Extraction-Gas Chromatography

Gracia Patricia Blanch, Guillermo Reglero, Marta Herráiz · Journal of Agricultural and Food Chemistry · 1995 · 69 citations

Flavoromics, Supercritical Fluid Chromatography, Food Analysis +16

Crosslinking of alkylpolysiloxane filsm on various types of glass surfaces including fused silica using γ-radiation of a60cobalt-source. Comparison to crosslinking by thermal peroxid treatment

G. Schomburg, H. Husmann, Silvia Ruthe et al. · Chromatographia · 1982 · 65 citations

Materials Science, Glass Surfaces, Engineering +8