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Publications by Mariangeles Diaz-Panero

Multivariate Optimization of HS-SPME/GC-MS Technique for the Characterization of Volatile Compounds Present in Hedeoma Multiflorum Benth

Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas

English

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Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled With GC-O, GC-MS and Sensory Evaluation

South African Journal of Enology and Viticulture

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Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS During the Concentration of Coconut Jam

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Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled With GC-MS

International Journal of Nutrition and Food Sciences

2018

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Evaluation of the Influence of Extraction Conditions on the Isolation and Identification of Volatile Compounds From Cagaita (Eugenia Dysenterica) Using HS‑SPME/GC-MS

Journal of the Brazilian Chemical Society

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Determination of Volatile Aroma Compounds of Ganoderma Lucidum by Gas Chromatography Mass Spectrometry (HS-GC/MS)

African Journal of Traditional, Complementary and Alternative Medicines

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Characterization of Aroma Volatiles in Camellia Seed Oils (Camellia Oleifera Abel.) by HS-SPME/GC/MS and Electronic Nose Combined With Multivariate Analysis

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Development of a Robust HS-SPME-GC-MS Method for the Analysis of Solid Food Samples. Analysis of Volatile Compounds in Fresh Raw Beef of Differing Lipid Oxidation Degrees

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Characterization of Volatile Compounds With HS-SPME From Oxidized N-3 PUFA Rich Oils via Rancimat Tests

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Screening for Γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS

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Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Mariangeles Diaz-Panero

Multivariate Optimization of HS-SPME/GC-MS Technique for the Characterization of Volatile Compounds Present in Hedeoma Multiflorum Benth

Related publications

Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled With GC-O, GC-MS and Sensory Evaluation

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS During the Concentration of Coconut Jam

Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled With GC-MS

Evaluation of the Influence of Extraction Conditions on the Isolation and Identification of Volatile Compounds From Cagaita (Eugenia Dysenterica) Using HS‑SPME/GC-MS

Determination of Volatile Aroma Compounds of Ganoderma Lucidum by Gas Chromatography Mass Spectrometry (HS-GC/MS)

Characterization of Aroma Volatiles in Camellia Seed Oils (Camellia Oleifera Abel.) by HS-SPME/GC/MS and Electronic Nose Combined With Multivariate Analysis

Development of a Robust HS-SPME-GC-MS Method for the Analysis of Solid Food Samples. Analysis of Volatile Compounds in Fresh Raw Beef of Differing Lipid Oxidation Degrees

Characterization of Volatile Compounds With HS-SPME From Oxidized N-3 PUFA Rich Oils via Rancimat Tests

Screening for Γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS