| Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile A Gobert, R Tourdot-Maréchal, C Morge, C Sparrow, Y Liu, ... Frontiers in microbiology 8, 2175, 2017 | 131 | 2017 |
| Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality N Dulsat-Serra, B Quintanilla-Casas, S Vichi Food Research International 89, 982-988, 2016 | 79 | 2016 |
| Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome C Petitgonnet, GL Klein, C Roullier-Gall, P Schmitt-Kopplin, ... Food microbiology 83, 122-133, 2019 | 68 | 2019 |
| Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality B Quintanilla-Casas, J Bustamante, F Guardiola, DL García-González, ... Lwt 121, 108936, 2020 | 53 | 2020 |
| Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils B Quintanilla-Casas, S Bertin, K Leik, J Bustamante, F Guardiola, E Valli, ... Food Chemistry 307, 125556, 2020 | 47 | 2020 |
| Bio-protection as an alternative to sulphites: impact on chemical and microbial characteristics of red wines S Simonin, C Roullier-Gall, J Ballester, P Schmitt-Kopplin, ... Frontiers in microbiology 11, 1308, 2020 | 34 | 2020 |
| From untargeted chemical profiling to peak tables–A fully automated AI driven approach to untargeted GC-MS G Baccolo, B Quintanilla-Casas, S Vichi, D Augustijn, R Bro TrAC Trends in Analytical Chemistry 145, 116451, 2021 | 28 | 2021 |
| Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils E Casadei, E Valli, R Aparicio-Ruiz, C Ortiz-Romero, DL García-González, ... Food Control 123, 107823, 2021 | 28 | 2021 |
| Supporting the sensory panel to grade virgin olive oils: An in-house-validated screening tool by volatile fingerprinting and chemometrics B Quintanilla-Casas, M Marin, F Guardiola, DL García-González, ... Foods 9 (10), 1509, 2020 | 24 | 2020 |
| Flash gas chromatography in tandem with chemometrics: A rapid screening tool for quality grades of virgin olive oils S Barbieri, C Cevoli, A Bendini, B Quintanilla-Casas, DL García-González, ... Foods 9 (7), 862, 2020 | 23 | 2020 |
| Stepwise strategy based on 1H-NMR fingerprinting in combination with chemometrics to determine the content of vegetable oils in olive oil mixtures RM Alonso-Salces, LÁ Berrueta, B Quintanilla-Casas, S Vichi, A Tres, ... Food chemistry 366, 130588, 2022 | 20 | 2022 |
| Thiols in brewed coffee: Assessment by fast derivatization and liquid chromatography–high resolution mass spectrometry B Quintanilla-Casas, N Dulsat-Serra, N Cortés-Francisco, J Caixach, ... LWT-Food Science and Technology 64 (2), 1085-1090, 2015 | 19 | 2015 |
| Determination and comparison of the lipid profile and sodium content of gluten-free and gluten-containing breads from the Spanish market A Tres, N Tarnovska, E Varona, B Quintanilla-Casas, S Vichi, A Gibert, ... Plant Foods for Human Nutrition 75, 344-354, 2020 | 18 | 2020 |
| Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils B Torres-Cobos, B Quintanilla-Casas, A Romero, A Ninot, ... Food Control 128, 108200, 2021 | 16 | 2021 |
| Toward a harmonized and standardized protocol for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO). Extraction solvent N Nenadis, A Mastralexi, MZ Tsimidou, S Vichi, B Quintanilla‐Casas, ... European Journal of Lipid Science and Technology 120 (11), 1800099, 2018 | 16 | 2018 |
| Pre-print version Toward a harmonized and standardized protocol for the determination of total hydroxytyrosol (Htyr) and tyrosol (Tyr) content in virgin olive oil. Extraction … N Nenadis, A Mastralexi, MZ Tsimidou, S Vichi, B Quintanilla-Casas, ... | 16* | |
| Geographical authentication of virgin olive oil by GC–MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration B Quintanilla-Casas, B Torres-Cobos, F Guardiola, M Servili, ... Food Chemistry 378, 132104, 2022 | 15 | 2022 |
| Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils R Aparicio-Ruiz, CO Romero, E Casadei, DL García-González, M Servili, ... Food Control 135, 108756, 2022 | 14 | 2022 |
| Large-scale evaluation of shotgun triacylglycerol profiling for the fast detection of olive oil adulteration B Quintanilla-Casas, G Strocchi, J Bustamante, B Torres-Cobos, ... Food Control 123, 107851, 2021 | 14 | 2021 |
| Different Wines from Different Yeasts? “Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine” F Bordet, C Roullier-Gall, J Ballester, S Vichi, B Quintanilla-Casas, ... Microorganisms 9 (11), 2327, 2021 | 13 | 2021 |
