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Year Number of Results
2011 1
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2020 5
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Page 1
Black truffle aroma transfer kinetics to food matrices.
Tejedor-Calvo E, García-Barreda S, Sanz MÁ, Gracia AP, Sánchez S, Marco P. Tejedor-Calvo E, et al. Among authors: garcia barreda s. Food Chem. 2023 Aug 15;417:135814. doi: 10.1016/j.foodchem.2023.135814. Epub 2023 Feb 28. Food Chem. 2023. PMID: 36898224
Aromatic changes in home-made truffle products after heat treatments.
Tejedor-Calvo E, Morales D, Ángeles Sanz M, Sánchez S, Marco P, García-Barreda S. Tejedor-Calvo E, et al. Among authors: garcia barreda s. Food Res Int. 2023 Feb;164:112403. doi: 10.1016/j.foodres.2022.112403. Epub 2022 Dec 28. Food Res Int. 2023. PMID: 36737983
Black Truffle Aroma Evaluation: SPME-GC-MS vs. Sensory Experts.
Tejedor-Calvo E, García-Barreda S, Sánchez S, Sanz MÁ, Marco P. Tejedor-Calvo E, et al. Among authors: garcia barreda s. Foods. 2024 Mar 9;13(6):837. doi: 10.3390/foods13060837. Foods. 2024. PMID: 38540827 Free PMC article.
Aromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices.
Tejedor-Calvo E, Garcia-Barreda S, Sebastián Dambolena J, Pelissero D, Sánchez S, Marco P, Nouhra E. Tejedor-Calvo E, et al. Among authors: garcia barreda s. Food Res Int. 2023 Nov;173(Pt 1):113300. doi: 10.1016/j.foodres.2023.113300. Epub 2023 Jul 24. Food Res Int. 2023. PMID: 37803611
Screening of bioactive compounds in truffles and evaluation of pressurized liquid extractions (PLE) to obtain fractions with biological activities.
Tejedor-Calvo E, Morales D, Marco P, Sánchez S, Garcia-Barreda S, Smiderle FR, Iacomini M, Villalva M, Santoyo S, Soler-Rivas C. Tejedor-Calvo E, et al. Among authors: garcia barreda s. Food Res Int. 2020 Jun;132:109054. doi: 10.1016/j.foodres.2020.109054. Epub 2020 Feb 8. Food Res Int. 2020. PMID: 32331654
19 results