Olga Busto

发表

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.

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.

Determination of total chloroanisoles in different kinds of cork stoppers

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

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 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.

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

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

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

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

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

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