Lista de obras - Stefania Vichi - Dominio Público Uruguay

(−)Geosmin sorption by enological yeasts in model wine and FTIR spectroscopy characterization of the sorbent

article by R. Pradelles et al published May 2010 in Food Chemistry

Analysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase Microextraction

scientific article published on 01 April 2009

Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection

article

Analysis of volatile thiols in alcoholic beverages by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometry

artículo científico publicado en 2014

Antioxidant activity of lees cell surface during sparkling wine sur lie aging

artículo científico publicado en 2010

Assessment of some diterpenoids in commercial distilled gin

scientific article published on 11 September 2008

Assessment of volatile and sensory profiles between base and sparkling wines.

artículo científico publicado en 2010

Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging

scientific article published on 12 November 2010

Characterization of Volatiles in Different Dry Gins

artículo científico publicado en 2005

Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels

artículo científico publicado en 2020

Determination of lipophilic marine toxins in mussels. Quantification and confirmation criteria using high resolution mass spectrometry

artículo científico publicado en 2013

Determination of volatile phenols in virgin olive oils and their sensory significance

artículo científico publicado en 2008

Determination of volatile thiols in lipid matrix by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometric analysis. Application to virgin olive oil.

artículo científico publicado en 2013

Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography–high resolution mass spectrometric analysis

scientific article published on 04 August 2014

Determination of volatile thiols in virgin olive oil by derivatisation and LC-HRMS, and relation with sensory attributes.

artículo científico publicado en 2013

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.

artículo científico publicado en 2008

Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray-ultrahigh resolution mass spectrometry

artículo científico publicado en 2015

Epicuticular Wax in Developing Olives (Olea europaea) Is Highly Dependent upon Cultivar and Fruit Ripeness.

artículo científico publicado en 2016

Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening

artículo científico publicado en 2010

Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening

article published in 2016

HS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatization

article

Influence of Olives’ Storage Conditions on the Formation of Volatile Phenols and Their Role in Off-Odor Formation in the Oil

artículo científico publicado en 2009

Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine

artículo científico publicado en 2009

Insight into virgin olive oil secoiridoids characterization by high-resolution mass spectrometry and accurate mass measurements

scientific article published on 25 May 2013

Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

artículo científico publicado en 2006

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

artículo científico publicado en 2017

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

artículo científico publicado en 2016

Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile

artículo científico publicado en 2016

Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.

artículo científico publicado en 2016

Sensory Characterization of Dry Gins with Different Volatile Profiles

artículo científico publicado en 2008

Simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

artículo científico publicado en 2005

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.

artículo científico publicado en 2003

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status

artículo científico publicado en 2003

Stereospecific distribution of fatty acids in triacylglycerols of olive oils

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

artículo científico publicado en 2020

Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation.

artículo científico publicado en 2010

The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.

artículo científico publicado en 2011

Ultrahigh resolution mass spectrometry and accurate mass measurements for high-throughput food lipids profiling

scientific article published on 01 September 2012

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

article

Lista de obras de Stefania Vichi

(−)Geosmin sorption by enological yeasts in model wine and FTIR spectroscopy characterization of the sorbent

Analysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase Microextraction

Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection

Analysis of volatile thiols in alcoholic beverages by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometry

Antioxidant activity of lees cell surface during sparkling wine sur lie aging

Assessment of some diterpenoids in commercial distilled gin

Assessment of volatile and sensory profiles between base and sparkling wines.

Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging

Characterization of Volatiles in Different Dry Gins

Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels

Determination of lipophilic marine toxins in mussels. Quantification and confirmation criteria using high resolution mass spectrometry

Determination of volatile phenols in virgin olive oils and their sensory significance

Determination of volatile thiols in lipid matrix by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometric analysis. Application to virgin olive oil.

Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography–high resolution mass spectrometric analysis

Determination of volatile thiols in virgin olive oil by derivatisation and LC-HRMS, and relation with sensory attributes.

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.

Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray-ultrahigh resolution mass spectrometry

Epicuticular Wax in Developing Olives (Olea europaea) Is Highly Dependent upon Cultivar and Fruit Ripeness.

Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening

Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening

HS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatization

Influence of Olives’ Storage Conditions on the Formation of Volatile Phenols and Their Role in Off-Odor Formation in the Oil

Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine

Insight into virgin olive oil secoiridoids characterization by high-resolution mass spectrometry and accurate mass measurements

Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile

Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.

Sensory Characterization of Dry Gins with Different Volatile Profiles

Simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status

Stereospecific distribution of fatty acids in triacylglycerols of olive oils

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation.

The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.

Ultrahigh resolution mass spectrometry and accurate mass measurements for high-throughput food lipids profiling

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts