Busto Busto, Olga
Olga Busto researcher
VIAF ID: 316754495 ( Personal )
Permalink: http://viaf.org/viaf/316754495
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100 1 _ ‡a Busto Busto, Olga
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100 0 _
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Olga Busto
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researcher
4xx's: Alternate Name Forms (2)
Works
| Title | Sources |
|---|---|
| 3-alquil-2-metoxipirazines en mostos i vins: determinació analítica i estudi de la influència d'alguns factors vitivinícoles tesis doctoral |
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| Aplicación de la cromatografia de gases-olfactiva en la caracterización del aroma de vinagre, delos pistachos y del aceite de oliva tesis doctoral |
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| Application of a headspace mass spectrometry system to the differentiation and classification of wines according to their origin, variety and ageing |
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| Application of headspace solid-phase microextraction to the determination of sulphur compounds with low volatility in wines |
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| Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools. |
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| Chromatographic analysis of volatile sulphur compounds in wines, using the static headspace technique with flame photometric detection |
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| Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography-olfactometry: application to roasted pistachio aroma |
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| Control de calidad de la maduración fenólica de la uva tinta mediante espectroscopia FT-MIR tesis doctoral |
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| Determinació analítica de 2,4,6-tricloroanisole i altres cloroanisoles en vins i suros |
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| Determinación por HPLC de compuestos fenólicos en agua memoria presentada para optar al grado de licenciatura en Ciencias Químicas |
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| Determination of roasted pistachio |
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| Estancia en prácticas en la Granja Nuestra Señora de Remelluri y estabilización tartárica denominación de Origen Calificada Rioja (Labastida) |
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| Estudi de l'aplicació del nas electrònic i de la cromatografia de gasos-alfactimetria a l'anàlisi de l'aroma de vins i aiguardents tesis doctoral |
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| Estudio sobre la determinación de aminas biógenas en vinos por HPLC : memoria |
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| Evolució de les amines biògenes durant el procés d'elaboració del vi : memòria presentada per aspirar al grau de llicenciatura en Ciències Químiques |
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| Fast and robust discrimination of almonds (Prunus amygdalus) with respect to their bitterness by using near infrared and partial least squares-discriminant analysis. |
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| Fast screening method for determining 2,4,6-trichloroanisole in wines using a headspace-mass spectrometry (HS-MS) system and multivariate calibration. |
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| GIENOL 2.015 Grupos de investigación enológica |
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| Headspace solid-phase microextraction of sulphides and disulphides using Carboxen-polydimethylsiloxane fibers in the analysis of wine aroma |
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| Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon. |
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| Instrumental and chemometric methodologies to assess sensory quality of Mediterranean food |
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| Sensory quality control of alcoholic beverages using fast chemical sensors |
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| Solid-phase extraction applied to the determination of ochratoxin A in wines by reversed-phase high-performance liquid chromatography |
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| Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma |
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