Lista de obras -

A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties

artículo científico publicado en 2006

Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry

artículo científico publicado en 2008

Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors

artículo científico publicado en 2009

Contribution of benzenemethanethiol to smoky aroma of certain Vitis vinifera L. wines

artículo científico publicado en 2003

Fluoride release and recharge characteristics of denture base resins containing surface pre-reacted glass-ionomer filler

artículo científico publicado en 2009

Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).

artículo científico publicado en 2009

Identification of 4-mercapto-4-methylpentan-2-one from the box tree (Buxus sempervirens L.) and broom (Sarothamnus scoparius (L.) Koch)

artículo científico publicado en 2002

Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines

article by Takatoshi Tominaga et al published May 1998 in Flavour and Fragrance Journal

Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage

artículo científico publicado en 2009

Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines

artículo científico publicado en 2006

Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation.

artículo científico publicado en 2008

Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and quantification of new sulfanyl alcohols

artículo científico publicado en 2007

Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso

artículo científico publicado en 2009

Role of certain volatile thiols in the bouquet of aged champagne wines

artículo científico publicado en 2003

Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon)

scientific article published on 01 September 2006

Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc

artículo científico publicado en 2002

Surprising structural lability of a cysteine-S-conjugate precursor of 4-methyl-4-sulfanylpentan-2-one, a varietal aroma in wine of Vitis vinifera L. cv. Sauvignon blanc

artículo científico publicado en 2008

Lista de obras de

A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties

Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry

Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors

Contribution of benzenemethanethiol to smoky aroma of certain Vitis vinifera L. wines

Fluoride release and recharge characteristics of denture base resins containing surface pre-reacted glass-ionomer filler

Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).

Identification of 4-mercapto-4-methylpentan-2-one from the box tree (Buxus sempervirens L.) and broom (Sarothamnus scoparius (L.) Koch)

Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines

Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage

Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines

Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation.

Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and quantification of new sulfanyl alcohols

Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso

Role of certain volatile thiols in the bouquet of aged champagne wines

Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon)

Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc

Surprising structural lability of a cysteine-S-conjugate precursor of 4-methyl-4-sulfanylpentan-2-one, a varietal aroma in wine of Vitis vinifera L. cv. Sauvignon blanc