Emilia Guchu

Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

Emilia Guchu, M. Consuelo Díaz‐Maroto, M.S. Pérez-Coello et al. · Food Chemistry · 2005 · 106 citations

Agriculture, Enology, Food Science +17

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

M. Consuelo Díaz‐Maroto, Emilia Guchu, L. Castro‐Vázquez et al. · Flavour and Fragrance Journal · 2008 · 98 citations

Agriculture, Chemistry, Enology +17

Analysis of volatile compounds of eucalyptus honey by solid phase extraction followed by gas chromatography coupled to mass spectrometry

L. Castro‐Vázquez, M. Consuelo Díaz‐Maroto, Emilia Guchu et al. · European Food Research and Technology · 2006 · 58 citations

Natural Sciences, Botany, Chemistry +17

Influence of the Species and Geographical Location on Volatile Composition of Spanish Oak Wood (<i>Quercus petraea</i>Liebl. and<i>Quercus robur</i>L.)

Emilia Guchu, M. Consuelo Díaz‐Maroto, Ignacio Javier Díaz-Maroto et al. · Journal of Agricultural and Food Chemistry · 2006 · 41 citations

Agriculture, Biochemistry, Chemistry +13

Monitoring selected monomeric polyphenol composition in pre- and post-fermentation products of Vitis vinifera L. cv. Airén and cv. Grenache noir

Emilia Guchu, Susan E. Ebeler, Alyson E. Mitchell · LWT · 2014 · 17 citations · Full text

Agriculture, Biochemistry, Food Science +17