Alexis Verdú

Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón

Laura Vázquez‐Araújo, L. Enguix, Alexis Verdú et al. · European Food Research and Technology · 2007 · 80 citations

Food Chemistry, Toasted Almonds, Aromatic Compounds

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

Laura Vázquez‐Araújo, Alexis Verdú, Patricia Navarro et al. · International Journal of Food Science & Technology · 2009 · 61 citations

Food Chemistry, Volatile Compounds, Flavoromics +11

Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón

Laura Vázquez‐Araújo, Alexis Verdú, Ana Muñoz Miquel et al. · European Food Research and Technology · 2006 · 32 citations

Food Chemistry, Volatile Compounds, Jijona Turrón +5

INSTRUMENTAL TEXTURE OF A TYPICAL SPANISH CONFECTIONERY PRODUCT <i>XIXONA TURRON</i> AS AFFECTED BY COMMERCIAL CATEGORY AND MANUFACTURING COMPANY

Laura Vázquez‐Araújo, Alexis Verdú, R. MURCIA et al. · Journal of Texture Studies · 2006 · 24 citations

Engineering, Food Analysis, Different Instrumental Tests +20

Aroma volatiles of ‘<i>a la Piedra</i>’<i>Turrón</i>

Laura Vázquez‐Araújo, Alexis Verdú, Ángel A. Carbonell‐Barrachina · Flavour and Fragrance Journal · 2008 · 20 citations