| Data fusion methodologies for food and beverage authentication and quality assessment–A review E Borràs, J Ferré, R Boqué, M Mestres, L Aceña, O Busto Analytica Chimica Acta 891, 1-14, 2015 | 637 | 2015 |
| Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA) E Borràs, J Ferré, R Boqué, M Mestres, L Aceña, A Calvo, O Busto Food chemistry 203, 314-322, 2016 | 102 | 2016 |
| Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools L Vera, L Aceña, J Guasch, R Boqué, M Mestres, O Busto Analytical and bioanalytical chemistry 399 (6), 2073-2081, 2011 | 92 | 2011 |
| Application of FT-MIR spectroscopy for fast control of red grape phenolic ripening S Fragoso, L Acena, J Guasch, O Busto, M Mestres Journal of agricultural and food chemistry 59 (6), 2175-2183, 2011 | 81 | 2011 |
| Discrimination and sensory description of beers through data fusion L Vera, L Aceña, J Guasch, R Boqué, M Mestres, O Busto Talanta 87, 136-142, 2011 | 72 | 2011 |
| Chemical characterization of commercial sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography− olfactometry L Acena, L Vera, J Guasch, O Busto, M Mestres Journal of agricultural and food chemistry 59 (8), 4062-4070, 2011 | 70 | 2011 |
| Fish oil microcapsules from O/W emulsions produced by premix membrane emulsification S Ramakrishnan, M Ferrando, L Aceña-Muñoz, S De Lamo-Castellví, ... Food and Bioprocess Technology: An International Journal 6, 3088-3101, 2013 | 69 | 2013 |
| Influence of emulsification technique and wall composition on physicochemical properties and oxidative stability of fish oil microcapsules produced by spray drying S Ramakrishnan, M Ferrando, L Aceña-Muñoz, M Mestres, ... Food and Bioprocess Technology: An International Journal 7, 1959-1972, 2014 | 62 | 2014 |
| Quantification of phenolic compounds during red winemaking using FT-MIR spectroscopy and PLS-regression S Fragoso, L Acena, J Guasch, M Mestres, O Busto Journal of agricultural and food chemistry 59 (20), 10795-10802, 2011 | 62 | 2011 |
| Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression E Borràs, J Ferré, R Boqué, M Mestres, L Aceña, A Calvo, O Busto Talanta 155, 116-123, 2016 | 54 | 2016 |
| Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography–olfactometry: Application to roasted pistachio aroma L Aceña, L Vera, J Guasch, O Busto, M Mestres Journal of Chromatography A 1217 (49), 7781-7787, 2010 | 54 | 2010 |
| Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry L Acena, L Vera, J Guasch, O Busto, M Mestres Journal of agricultural and food chemistry 59 (6), 2518-2523, 2011 | 40 | 2011 |
| Identification of olive oil sensory defects by multivariate analysis of mid infrared spectra E Borràs, M Mestres, L Aceña, O Busto, J Ferré, R Boqué, A Calvo Food chemistry 187, 197-203, 2015 | 35 | 2015 |
| ATR-MIR spectroscopy and multivariate analysis in alcoholic fermentation monitoring and lactic acid bacteria spoilage detection J Cavaglia, D Schorn-Garcia, B Giussani, J Ferre, O Busto, L Acena, ... Food Control 109, 106947, 2020 | 29 | 2020 |
| Prediction of red wine colour and phenolic parameters from the analysis of its grape extract S Fragoso, J Guasch, L Aceña, M Mestres, O Busto International journal of food science & technology 46 (12), 2569-2575, 2011 | 26 | 2011 |
| Application of an electronic tongue based on FT-MIR to emulate the gustative mouthfeel “tannin amount” in red wines L Vera, L Aceña, R Boqué, J Guasch, M Mestres, O Busto Analytical and bioanalytical chemistry 397 (7), 3043-3049, 2010 | 24 | 2010 |
| ATR-MIR spectroscopy as a process analytical technology in wine alcoholic fermentation–a tutorial D Schorn-García, J Cavaglia, B Giussani, O Busto, L Aceña, M Mestres, ... Microchemical Journal 166, 106215, 2021 | 15 | 2021 |
| ATR-MIR spectroscopy as a process analytical technology in wine alcoholic fermentation–A tutorial R Boqué, M Mestres, L Aceña, O Busto, B Giussani, J Cavaglia, ... | 15* | 2021 |
| Monitoring wine fermentation deviations using an ATR-MIR spectrometer and MSPC charts J Cavaglia, D Schorn-García, B Giussani, J Ferré, O Busto, L Aceña, ... Chemometrics and Intelligent Laboratory Systems 201, 104011, 2020 | 15 | 2020 |
| Aplicación de la cromatografía de gases-olfatometría en la caracterización del aroma del vinagre de vino, de los pistachos y del aceite de oliva. L Aceña Muñoz Universitat Rovira i Virgili, 2011 | 6 | 2011 |
