Anaïs Izquierdo-Llopart

Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition

S. Sentellas, J. Saurina, J. F. López-Sánchez, 2022, Sensors.

Multi-Sensor Characterization of Sparkling Wines Based on Data Fusion

J. Saurina, Anaïs Izquierdo-Llopart, 2021, Chemosensors.

Oenological Processes and Product Qualities in the Elaboration of Sparkling Wines Determine the Biogenic Amine Content

S. Sentellas, J. Saurina, Aina Mir-Cerdà, 2021, Fermentation.

Characterization and Authentication of Wines and Sparkling Wines by Liquid Chromatography

J. Saurina, Anaïs Izquierdo-Llopart, 2021, Chromatographic and Related Separation Techniques in Food Integrity and Authenticity.

Organic Acid Profiling by Liquid Chromatography for the Characterization of Base Vines and Sparkling Wines

J. Saurina, Anaïs Izquierdo-Llopart, Aida Carretero, 2020, Food Analytical Methods.

Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis

J. Saurina, Anaïs Izquierdo-Llopart, 2019, Foods.

Liquid Chromatographic Approach for the Discrimination and Classification of Cava Samples Based on the Phenolic Composition Using Chemometric Methods

J. Saurina, Anaïs Izquierdo-Llopart, 2020, Beverages.

Characterization of Musts, Wines, and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS

J. Saurina, J. F. López-Sánchez, À. Sahuquillo, 2021, Beverages.