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Cacho Juan
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http://hub.abes.fr/acs/periodical/ancham/1985/volume_57/issue_1/101021ac00279a013/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/1993/volume_41/issue_11/101021jf00035a036/authorship/3
http://hub.abes.fr/oup/periodical/chromsci/2000/volume_38/issue_11/101093chromsci3811469/authorship/4
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http://hub.abes.fr/acs/periodical/ancham/1997/volume_69/issue_16/101021ac9702195/authorship/3
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http://hub.abes.fr/acs/periodical/jafcau/1998/volume_46/issue_12/101021jf980491v/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_10/101021jf011395o/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/1996/volume_44/issue_12/101021jf960326k/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_9/101021jf026115z/authorship/3
http://hub.abes.fr/acs/periodical/ancham/1986/volume_58/issue_13/101021ac00126a009/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/1993/volume_41/issue_9/101021jf00033a012/authorship/3
http://hub.abes.fr/acs/periodical/ancham/1987/volume_59/issue_15/101021ac00142a007/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/1992/volume_40/issue_10/101021jf00022a020/authorship/3
http://hub.abes.fr/springer/periodical/604/1994/volume_112/issue_5_6/B94E13A6C0C81921E053120B220AA3AD/authorship/4
http://hub.abes.fr/springer/periodical/10337/1995/volume_41/issue_5_6/B9356C15745035ABE053120B220A457E/authorship/3
http://hub.abes.fr/springer/periodical/604/1986/volume_90/issue_1_2/B94DE11256CA1642E053120B220ABB8D/authorship/3
http://hub.abes.fr/springer/periodical/604/1992/volume_108/issue_3_6/B94DE1125FC51642E053120B220ABB8D/authorship/3
http://hub.abes.fr/springer/periodical/604/1989/volume_99/issue_1_2/B94DAC1F57201212E053120B220AB85F/authorship/3
http://hub.abes.fr/springer/periodical/11270/1989/volume_44/issue_3_4/B8F744A61C7B58D7E053120B220A62F0/authorship/3
http://hub.abes.fr/springer/periodical/216/1991/volume_339/issue_9/B91FF56828A82087E053120B220A4E38/authorship/3
http://hub.abes.fr/springer/periodical/216/1990/volume_337/issue_4/B919F4F6B0367452E053120B220A8E52/authorship/3
http://hub.abes.fr/springer/periodical/10337/1995/volume_41/issue_3_4/B9356C15747035ABE053120B220A457E/authorship/3
http://hub.abes.fr/springer/periodical/604/1992/volume_108/issue_1_2/B94DE1125FBD1642E053120B220ABB8D/authorship/1
http://hub.abes.fr/springer/periodical/217/1996/volume_202/issue_4/B96076BF1BAE299EE053120B220A1E83/authorship/4
http://hub.abes.fr/acs/periodical/ancham/1982/volume_54/issue_8/101021ac00245a045/authorship/1
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of
Evaluation of color changes of indicators
Determination of bis(2-ethylhexyl) adipate in food products
Determination of styrene in olive oil by coevaporation, cold trap, and GC/MS/SIM
Indirect determination of alkaloids and drugs by atomic absorption spectrometry
Indirect determination of nitrogenated drugs by atomic absorption spectrometry
Behavior of several lead compounds in organic medium with a hydride generator. Direct determination of lead in gasoline
Determination of lead in airborne particulate by hydride generation
Determination of arsenic in fly ash by hydride generation in a slurry
Determination of styrene in olive oil by an automatic purge-and-trap system coupled to gas chromatography-mass spectrometry
Behaviour of several solid adsorbents for sampling tetraalkyllead compounds in air
A Comparative Study of the Ability of Different Solvents and Adsorbents to Extract Aroma Compounds from Alcoholic Beverages
Relationship between Varietal Amino Acid Profile of Grapesand Wine Aromatic Composition. Experiments with ModelSolutions and Chemometric Study
Physicochemical Model To Interpret the Kinetics of AromaExtraction during Wine Aging in Wood. Model LimitationsSuggest the Necessary Existence of Biochemical Processes
Prediction of Aged Red Wine Aroma Properties from AromaChemical Composition. Partial Least Squares RegressionModels
Chemical Characterization of the Aroma of Grenache RoséWines: Aroma Extract Dilution Analysis, QuantitativeDetermination, and Sensory Reconstitution Studies
Sensory and Chemical Characterization of the Aroma of aWhite Wine Made with Devín Grapes
An Assessment of the Role Played by Some Oxidation-RelatedAldehydes in Wine Aroma
Identification and Quantification of Impact Odorants of Aged RedWines from Rioja. GC−Olfactometry, Quantitative GC-MS, and OdorEvaluation of HPLC Fractions
Quantitative Analysis of Pesticides inPostconsumer Recycled Plastics Using Off-LineSupercritical Fluid Extraction/GC-ECD
Intensity and Persistence Profiles of Flavor Compounds inSynthetic Solutions. Simple Model for Explaining the Intensityand Persistence of Their Aftersmell
Relationship between Flavor Dilution Values and Odor Unit Valuesin Hydroalcoholic Solutions: Role of Volatility and a Practical Rulefor Its Estimation
Role of Hydroxycinnamic Acids and Flavanols in the Oxidation andBrowning of White Wines
Clues about the Role of Methional As Character Impact Odorant ofSome Oxidized Wines
Determination of styrene in olive oil by an automatic purge-and-trap system coupled to gas chromatography-mass spectrometry
Absorption of Pesticides on Plastic Films Used as Agricultural SoilCovers
Release and Formation of Varietal Aroma Compounds duringAlcoholic Fermentation from Nonfloral Grape Odorless FlavorPrecursors Fractions
The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis
Generation of bismuthane in non-aqueous media
Gas Chromatography−Olfactometry and Chemical QuantitativeStudy of the Aroma of Six Premium Quality Spanish Aged RedWines
Impact Odorants of Different Young White Wines from theCanary Islands
Concurrent Phenomena Contributing to the Formation of theAroma of Wine during Aging in Oak Wood: An AnalyticalStudy
Prediction of the Wine Sensory Properties Related to GrapeVariety from Dynamic-Headspace GasChromatography−Olfactometry Data
Analytical Characterization of the Aroma of Five Premium RedWines. Insights into the Role of Odor Families and the Conceptof Fruitiness of Wines
Losses of volatile compounds during fermentation
Mineral speciation of copper and zinc in flying ash from a thermal power plant
Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113
Determination of HCHs in sediments of the River Gallego
Development of a method for analyzing volatiles from foodstuff matrices, including microextraction by demixture. Application to the analysis of grapes
Analysis of drugs by AAS via formation of ion pairs
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