O. Busto

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Electronic noses in the quality control of alcoholic beverages

M. Martí, O. Busto, J. Guasch, 2005 .

Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression.

Ricard Boqué, Joan Ferré, Montserrat Mestres, 2016, Talanta.

Fast and robust discrimination of almonds (Prunus amygdalus) with respect to their bitterness by using near infrared and partial least squares-discriminant analysis.

J. Amigo, O. Busto, R. Boqué, 2014, Food chemistry.

Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis.

O. Busto, R. Boqué, J. Hussain, 2015, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA).

Ricard Boqué, Joan Ferré, Montserrat Mestres, 2016, Food chemistry.

Application of headspace solid-phase microextraction to the determination of sulphur compounds with low volatility in wines.

O. Busto, J. Guasch, M. Mestres, 2002, Journal of chromatography. A.

Headspace solid-phase microextraction analysis of volatile sulphides and disulphides in wine aroma.

O. Busto, J. Guasch, M. Mestres, 1998, Journal of chromatography. A.

Analysis of organic sulfur compounds in wine aroma.

O. Busto, J. Guasch, M. Mestres, 2000, Journal of chromatography. A.

Headspace solid-phase microextraction method for determining 3-alkyl-2-methoxypyrazines in musts by means of polydimethylsiloxane-divinylbenzene fibres.

M. Martí, O. Busto, J. Guasch, 2000, Journal of chromatography. A.

Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines.

M. Martí, O. Busto, J. Guasch, 2002, Journal of chromatography. A.

Simultaneous analysis of thiols, sulphides and disulphides in wine aroma by headspace solid-phase microextraction-gas chromatography.

M. Martí, O. Busto, J. Guasch, 1999, Journal of chromatography. A.

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.

M. Martí, O. Busto, J. Guasch, 2003, Journal of agricultural and food chemistry.

Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools

O. Busto, J. Guasch, R. Boqué, 2011, Analytical and bioanalytical chemistry.

Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography-olfactometry: application to roasted pistachio aroma.

O. Busto, J. Guasch, M. Mestres, 2010, Journal of chromatography. A.

ATR-MIR spectroscopy and multivariate analysis in alcoholic fermentation monitoring and lactic acid bacteria spoilage detection

O. Busto, R. Boqué, J. Ferré, 2020 .

Determination of biogenic amines in wine after precolumn derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate

O. Busto, J. Guasch, F. Borrull, 1996 .

Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties.

O. Busto, R. Boqué, M. Mestres, 2020, Journal of the science of food and agriculture.

Determination of phenolic compounds in water by HPLC by linear gradient. An optimised method

O. Busto, F. Borrull, J. Olucha, 1991 .

Determination of biogenic amines in wines by high-performance liquid chromatography with on-column fluorescence derivatization

Maria Rosa Miracle, O. Busto, J. Guasch, 1997 .

Fate of Some Common Pesticides during Vinification Process

O. Busto, J. Guasch, L. Arola, 1996 .

Data fusion methodologies for food and beverage authentication and quality assessment - a review.

Ricard Boqué, Joan Ferré, Montserrat Mestres, 2015, Analytica chimica acta.

Determination of 4-ethylguaiacol and 4-ethylphenol in red wines using headspace-solid-phase microextraction-gas chromatography.

M. Martí, O. Busto, J. Guasch, 2002, Journal of chromatography. A.

Quick gas chromatographic method for determining common pesticides in musts and wines

O. Busto, J. Guasch, C. Sala, 1997 .

Authentication of whisky due to its botanical origin and way of production by instrumental analysis and multivariate classification methods.

J. Namieśnik, O. Busto, R. Boqué, 2017, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Headspace solid-phase microextraction of sulphides and disulphides using Carboxen-polydimethylsiloxane fibers in the analysis of wine aroma.

M. Martí, O. Busto, J. Guasch, 1999, Journal of chromatography. A.

Solid phase extraction applied to the determination of biogenic amines in wines by HPLC

O. Busto, J. Guasch, F. Borrull, 1994 .

Prediction of red wine colour and phenolic parameters from the analysis of its grape extract

O. Busto, J. Guasch, M. Mestres, 2011 .

Quantification of phenolic compounds during red winemaking using FT-MIR spectroscopy and PLS-regression.

O. Busto, J. Guasch, M. Mestres, 2011, Journal of agricultural and food chemistry.

Application of FT-MIR spectroscopy for fast control of red grape phenolic ripening.

Montserrat Mestres, O. Busto, J. Guasch, 2011, Journal of agricultural and food chemistry.

Determination of some flavan-3-ols and anthocyanins in red grape seed and skin extracts by HPLC-DAD: Validation study and response comparison of different standards

O. Busto, J. Guasch, M. Mestres, 2008 .

Comparison of three extraction methods used to evaluate phenolic ripening in red grapes.

O. Busto, J. Guasch, M. Mestres, 2010, Journal of agricultural and food chemistry.

Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.

Montserrat Mestres, O. Busto, J. Guasch, 2011, Journal of agricultural and food chemistry.

D etermination of 2 , 4 , 6-trichloroanisole in wines by headspace solid-phase microextraction and gas chromatography – electron-capture detection *

O. Busto, J. Guasch, M. Mestres, 2002 .

Contents of 3-alkyl-2-methoxypyrazines in musts and wines from Vitis vinifera variety Cabernet Sauvignon: influence of irrigation and plantation density

O. Busto, J. Guasch, F. Zamora, 2005 .

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.

O. Busto, J. Guasch, F. Zamora, 2004, Journal of agricultural and food chemistry.

Headspace solid-phase microextraction of higher fatty acid ethyl esters in white rum aroma.

M. Martí, O. Busto, J. Guasch, 2002, Journal of chromatography. A.

Determination of total chloroanisoles in different kinds of cork stoppers

Montserrat Mestres, O. Busto, J. Guasch, 2006 .

Fast screening method for determining 2,4,6-trichloroanisole in wines using a headspace–mass spectrometry (HS–MS) system and multivariate calibration

M. Martí, O. Busto, J. Guasch, 2003, Analytical and bioanalytical chemistry.

Determination of 2,4,6-trichloroanisole in wines by headspace solid-phase microextraction and gas chromatography-electron-capture detection.

O. Busto, J. Guasch, M. Mestres, 2002, Journal of chromatography. A.

Quantification of chloroanisoles in cork using headspace solid-phase microextraction and gas chromatography with electron capture detection.

O. Busto, J. Guasch, M. Mestres, 2006, Journal of chromatography. A.

Comparative study of two chromatographic methods for quantifying 2,4,6-trichloranisole in wines.

O. Busto, J. Guasch, M. Mestres, 2007, Journal of chromatography. A.

Solid-phase extraction applied to the determination of ochratoxin A in wines by reversed-phase high-performance liquid chromatography.

O. Busto, J. Guasch, D. Jornet, 2000, Journal of chromatography. A.

Application of a headspace mass spectrometry system to the differentiation and classification of wines according to their origin, variety and ageing.

M. Martí, O. Busto, J. Guasch, 2004, Journal of chromatography. A.

Monitoring wine fermentation deviations using an ATR-MIR spectrometer and MSPC charts

O. Busto, R. Boqué, J. Ferré, 2020, Chemometrics and Intelligent Laboratory Systems.

Analysis of low-volatility organic sulphur compounds in wines by solid-phase microextraction and gas chromatography.

M. Martí, O. Busto, J. Guasch, 2000, Journal of chromatography. A.

Optimization of isocratic mobile phase composition for HPLC analysis of eleven substituted phenols

O. Busto, F. Borrull, J. Olucha, 1991 .

Validation of bias in multianalyte determination methods. Application to RP-HPLC derivatizing methodologies

J. Riu, O. Busto, J. Guasch, 2000 .

Improvement of a solid-phase extraction method for determining biogenic amines in wines

O. Busto, J. Guasch, F. Borrull, 1995 .

Determination of biogenic amines in wine after clean-up by solid-phase extraction

O. Busto, J. Guasch, F. Borrull, 1995 .

Determination of 3-alkyl-2-methoxypyrazines in grapes , musts and wines : a review

O. Busto, J. Guasch, C. Sala, 2006 .

Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

O. Busto, R. Boqué, M. Mestres, 2023, Foods.

ATR-MIR spectroscopy as a process analytical technology in wine alcoholic fermentation – A tutorial

O. Busto, R. Boqué, M. Mestres, 2021, Microchemical Journal.

Early detection of undesirable deviations in must fermentation using a portable FTIR‐ATR instrument and multivariate analysis

O. Busto, R. Boqué, J. Ferré, 2019, Journal of Chemometrics.

Discrimination and sensory description of beers through data fusion.

O. Busto, J. Guasch, R. Boqué, 2011, Talanta.

Identification of olive oil sensory defects by multivariate analysis of mid infrared spectra.

O. Busto, R. Boqué, J. Ferré, 2015, Food chemistry.

Application of an electronic tongue based on FT-MIR to emulate the gustative mouthfeel “tannin amount” in red wines

O. Busto, J. Guasch, R. Boqué, 2010, Analytical and bioanalytical chemistry.

Use of synthetic wine for models transfer in wine analysis by HS-MS e-nose

Ricard Boqué, Montserrat Mestres, O. Busto, 2010 .

Methodologies based on ASCA to elucidate the influence of a subprocess: Vinification as a case of study

O. Busto, R. Boqué, M. Mestres, 2022, Journal of Chemometrics.

Determination of ageing time of spirits in oak barrels using a headspace–mass spectrometry (HS-MS) electronic nose system and multivariate calibration

Ricard Boqué, M. Martí, O. Busto, 2005, Analytical and bioanalytical chemistry.

The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis.

F Mabood, O. Busto, R. Boqué, 2016, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Chromatographic analysis of volatile sulphur compounds in wines, using the static headspace technique with flame photometric detection.

O. Busto, J. Guasch, M. Mestres, 1997, Journal of Chromatography A.

Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry.

Montserrat Mestres, O. Busto, J. Guasch, 2011, Journal of agricultural and food chemistry.

Data fusion methodologies for food and beverage authentication and quality assessment - a review.

O. Busto, R. Boqué, J. Ferré, 2015, Analytica chimica acta.

Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools

O. Busto, J. Guasch, R. Boqué, 2011, Analytical and bioanalytical chemistry.

J-Score: A new joint parameter for PLSR model performance evaluation of spectroscopic data

O. Busto, R. Boqué, M. Mestres, 2023, Chemometrics and Intelligent Laboratory Systems.

ProSpecTool: A MATLAB toolbox for spectral preprocessing selection

O. Busto, R. Boqué, Daniel Schorn-García, 2024, Chemometrics and Intelligent Laboratory Systems.