Eva Campo

发表

Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines

J. Marques, V. Ferreira, J. Cacho, 2006 .

Strigolactones as a hormonal hub for the acclimation and priming to environmental stress in plants

F. Cardinale, A. Schubert, I. Visentin, 2022, Plant, cell & environment.

Aroma properties of young Spanish monovarietal white wines: a study using sorting task, list of terms and frequency of citation

Dominique Valentin, Eva Campo, Vicente Ferreira, 2008 .

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

Dominique Valentin, Eva Campo, Jennifer Langlois, 2010 .

Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.

V. Ferreira, J. Cacho, E. Campo, 2007, Journal of agricultural and food chemistry.

Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

R. Oria, E. Campo, A. Ferrer-Mairal, 2016 .

Sensory and Biochemical Characterization of Novel Drinks Based on Tomato Juice

P. Ferranti, A. Genovese, A. Paduano, 2021 .

Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages.

Eva Campo, Juan Cacho, Vicente Ferreira, 2007, Journal of chromatography. A.

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

D. Valentin, P. Fernández-Zurbano, V. Ferreira, 2010 .

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.

V. Ferreira, J. Cacho, E. Campo, 2008, Journal of agricultural and food chemistry.