1. A non-destructive sampling method for food authentication using gas chromatography coupled to mass spectrometry or ion mobility spectrometry. (30th March 2022) Authors: Segura-Borrego, M.P.; Martín-Gómez, A.; Ríos-Reina, R.; Cardador, M.J.; Morales, M.L.; Arce, L.; Callejón, R.M. Journal: Food chemistry Issue: Volume 373:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer acceptance of new strawberry vinegars by preference mapping. Issue 11 (2nd November 2017) Authors: Ubeda, C.; Callejón, R.M.; Troncoso, A.M.; Morales, M.L. Journal: International journal of food properties Issue: Volume 20:Issue 11(2017) Page Start: 2760 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Elemental characterisation of Andalusian wine vinegars with protected designation of origin by ICP-OES and chemometric approach. (May 2017) Authors: Paneque, P.; Morales, M.L.; Burgos, P.; Ponce, L.; Callejón, R.M. Journal: Food control Issue: Volume 75(2017:May) Page Start: 203 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of Zulla cover crop in vineyard on the musts volatile profile of Vitis vinifera L. cv Syrah. (October 2022) Authors: Valero, E.; Arranz, F.; Moyá, B.J.; Cruz, S.; Puertas, B.; Morales, M.L. Journal: Food research international Issue: Volume 160(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content. (15th March 2019) Authors: Morales, M.L.; Fierro-Risco, J.; Ríos-Reina, R.; Ubeda, C.; Paneque, P. Journal: Food chemistry Issue: Volume 276(2019) Page Start: 427 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Volatile metabolites produced by different flor yeast strains during wine biological ageing. (February 2020) Authors: Morales, M.L.; Ochoa, M.; Valdivia, M.; Ubeda, C.; Romero-Sanchez, S.; Ibeas, J.I.; Valero, E. Journal: Food research international Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction. (15th September 2016) Authors: Ubeda, C.; Callejón, R.M.; Troncoso, A.M.; Peña-Neira, A.; Morales, M.L. Journal: Food chemistry Issue: Volume 207(2016) Page Start: 261 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction. (15th September 2016) Authors: Ubeda, C.; Callejón, R.M.; Troncoso, A.M.; Peña-Neira, A.; Morales, M.L. Journal: Food chemistry Issue: Volume 207(2016) Page Start: 261 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗