Elvira López-Tamames

Elvira López-Tamames

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Elvira López-Tamames

Elvira López-Tamames

Publications by authors named "Elvira López-Tamames"

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Ultrahigh-Performance Liquid Chromatography (UHPLC)-Tandem Mass Spectrometry (MS/MS) Quantification of Nine Target Indoles in Sparkling Wines.

J Agric Food Chem 2016 Jun 1;64(23):4772-6. Epub 2016 Jun 1.

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Institut de recerca en Nutrició i Seguretat Alimentària (INSA), Universitat de Barcelona , Campus de l'Alimentació de Torribera, Avinguda Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain.

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http://dx.doi.org/10.1021/acs.jafc.6b01254DOI Listing
June 2016

Changes in RNA catabolites of sparkling wines during the biological aging.

J Agric Food Chem 2013 Jun 17;61(25):6028-35. Epub 2013 Jun 17.

Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona , Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.

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http://dx.doi.org/10.1021/jf4002582DOI Listing
June 2013

Sparkling wines: features and trends from tradition.

Adv Food Nutr Res 2012 ;66:1-45

Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Avda Joan XXIII, Barcelona, Spain.

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http://dx.doi.org/10.1016/B978-0-12-394597-6.00001-XDOI Listing
December 2012

Ultrastructural changes of sparkling wine lees during long-term aging in real enological conditions.

FEMS Yeast Res 2012 Jun 2;12(4):466-76. Epub 2012 Apr 2.

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Universitat de Barcelona, Barcelona, Spain.

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http://dx.doi.org/10.1111/j.1567-1364.2012.00800.xDOI Listing
June 2012

Characterisation of volatile composition of white salsify (Tragopogon porrifolius L.) by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled to GC-MS.

Food Chem 2011 Nov 1;129(2):557-564. Epub 2011 May 1.

Dept. de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Facultat de Farmàcia, Universitat de Barcelona, Av Joan XXIII s/n, 08028 Barcelona, Spain.

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http://dx.doi.org/10.1016/j.foodchem.2011.04.061DOI Listing
November 2011

Changes in the sorption of diverse volatiles by Saccharomyces cerevisiae lees during sparkling wine aging.

J Agric Food Chem 2010 Dec 12;58(23):12426-30. Epub 2010 Nov 12.

CIBER-BBN, Networking Centre on Bioengineering, Biomaterials and Nanomedicine, Zaragoza, Spain.

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http://dx.doi.org/10.1021/jf103086eDOI Listing
December 2010

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

Int J Food Microbiol 2010 Sep 23;143(1-2):48-53. Epub 2010 Jul 23.

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments, Facultat de Farmàcia, Universitat de Barcelona, Avda Joan XXIII, s/n, E-08028, Barcelona, Spain.

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http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.027DOI Listing
September 2010

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

Int J Food Microbiol 2010 Jun 10;140(2-3):125-30. Epub 2010 Apr 10.

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments (XaRTA), Facultat de Farmàcia, Universitat de Barcelona. Avda Joan XXIII, s/n, 08028, Barcelona, Spain.

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http://dx.doi.org/10.1016/j.ijfoodmicro.2010.04.009DOI Listing
June 2010

Evolution of sesquiterpene hydrocarbons in virgin olive oil during fruit ripening.

J Agric Food Chem 2010 Jun;58(11):6972-6

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments, Facultat de Farmàcia, Universitat de Barcelona, Avda Joan XXIII, 08028 Barcelona, Spain.

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http://dx.doi.org/10.1021/jf100497cDOI Listing
June 2010

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

J Agric Food Chem 2010 Feb;58(4):2455-61

Freixenet SA, 08770 Sant Sadurni d'Anoia, Barcelona, Spain.

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http://dx.doi.org/10.1021/jf9035518DOI Listing
February 2010

Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction.

J Agric Food Chem 2009 Apr;57(8):3279-85

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments, Facultat de Farmàcia, Universitat de Barcelona, Barcelona, Spain.

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http://dx.doi.org/10.1021/jf803493sDOI Listing
April 2009

Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oil.

J Agric Food Chem 2009 Feb;57(4):1449-55

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments (XaRTA), Facultat de Farmácia, Universitat de Barcelona, Avda Joan XXIII, s/n, E-08028, Barcelona, Spain.

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http://dx.doi.org/10.1021/jf803242zDOI Listing
February 2009

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

J Chromatogr A 2008 Nov 25;1211(1-2):1-7. Epub 2008 Sep 25.

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments (XaRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII, s/n, E-08028 Barcelona, Spain.

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http://linkinghub.elsevier.com/retrieve/pii/S002196730801638
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http://dx.doi.org/10.1016/j.chroma.2008.09.067DOI Listing
November 2008

Assessment of some diterpenoids in commercial distilled gin.

Anal Chim Acta 2008 Nov 11;628(2):222-9. Epub 2008 Sep 11.

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments, Facultat de Farmàcia, Universitat de Barcelona. Avda Joan XXIII, s/n, E-08028 Barcelona, Spain.

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http://dx.doi.org/10.1016/j.aca.2008.09.005DOI Listing
November 2008

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

Int J Food Microbiol 2008 May 29;124(1):48-57. Epub 2008 Feb 29.

Freixenet SA C/Joan Sala, 2. 08770 Sant Sadurní d'Anoia, Barcelona, Spain.

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http://dx.doi.org/10.1016/j.ijfoodmicro.2008.02.023DOI Listing
May 2008

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

J Chromatogr A 2006 Aug 6;1125(1):117-23. Epub 2006 Jun 6.

Departament de Nutrició i Bromatologia, Universitat de Barcelona, Avda Joan XXIII, s/n 08028 Barcelona, Spain.

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http://linkinghub.elsevier.com/retrieve/pii/S002196730601002
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http://dx.doi.org/10.1016/j.chroma.2006.05.029DOI Listing
August 2006

Characterization of volatiles in different dry gins.

J Agric Food Chem 2005 Dec;53(26):10154-60

Departament de Nutrició i Bromatologia, Centre de Referència en Tecnología dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain.

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http://dx.doi.org/10.1021/jf058121bDOI Listing
December 2005

Assessment of the volatile composition of juices of apricot, peach, and pear according to two pectolytic treatments.

J Agric Food Chem 2005 Oct;53(20):7837-43

Departament de Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain.

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http://dx.doi.org/10.1021/jf051397zDOI Listing
October 2005

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

J Chromatogr A 2005 Oct;1090(1-2):146-54

Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy.

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http://dx.doi.org/10.1016/j.chroma.2005.07.007DOI Listing
October 2005

Volatile compounds of red and white wines by headspace--solid-phase microextraction using different fibers.

J Chromatogr Sci 2004 Jul;42(6):310-6

Freixenet S.A. C/Joan Sala, 2. 08770 Sant Sadurní d'Anoia, Spain.

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http://dx.doi.org/10.1093/chromsci/42.6.310DOI Listing
July 2004

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

J Agric Food Chem 2003 Oct;51(22):6564-71

Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy.

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http://dx.doi.org/10.1021/jf030268kDOI Listing
October 2003

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.

J Agric Food Chem 2003 Oct;51(22):6572-7

Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy.

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http://dx.doi.org/10.1021/jf030269cDOI Listing
October 2003

Influence of fatty acids on wine foaming.

J Agric Food Chem 2002 Nov;50(24):7042-5

Nutrición y Bromatología, Centro de Referencia en Tecnología de Alimentos (CeRTA), Facultad de Farmacia, Universidad de Barcelona, Avenida Joan XXIII s/n, E-08026 Barcelona, Spain.

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http://dx.doi.org/10.1021/jf0204452DOI Listing
November 2002