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

Food Chemistry, Health Sciences, Volatile Composition +3

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 · 97 citations

Food Chemistry, Russian Oak Woods, Engineering +13

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 · 57 citations

Food Chemistry, Volatile Compounds, Solid Phase Extraction +8

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 · 40 citations

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, Jihyun Lee et al. · LWT · 2014 · 17 citations

Food Chemistry, Agricultural Chemistry, Monomeric Polyphenol Composition +9