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Susana Buxaderas

Observed names: Buxaderas, S., S BUXADERAS, S Buxaderas, S. BUXADERAS, S. Buxaderas, SUSANA BUXADERAS, Susana Buxaderas Sánchez
Observed institutions: University of Udine, Generalitat de Catalunya, Universitat Internacional de Catalunya, Institute of Agrifood Research and Technology, Institut Químic de Sarrià, Universitat Ramon Llull, Universitat de Barcelona, Universitat Politècnica de Catalunya
ORCID: 0000-0003-3032-3380
Observed ORCID: 0000-0003-3032-3380
OpenAlex ID: A5000153301
An industrial approach in the search of natural antioxidants from vegetable and fruit wastes
2005 · Wieland Peschel, Ferran Sánchez-Rabaneda, et al. · Food Chemistry · 665
Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection
2002 · Stefania Vichi, Ana Isabel Castellote, et al. · Journal of Chromatography A · 248
Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Modifications Induced by Oxidation and Suitable Markers of Oxidative Status
2003 · Stefania Vichi, Lorena Pizzale, et al. · Journal of Agricultural and Food Chemistry · 191
A flavonoid‐rich diet increases nitric oxide production in rat aorta
2002 · S Benito, D Lopez, et al. · British Journal of Pharmacology · 164
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Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS
2004 · M RIUAUMATELL, M CASTELLARI, et al. · Food Chemistry · 158
Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Characterization of Virgin Olive Oils from Two Distinct Geographical Areas of Northern Italy
2003 · Stefania Vichi, Lorena Pizzale, et al. · Journal of Agricultural and Food Chemistry · 145
Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS
2014 · M. Riu-Aumatell, P. Miró, et al. · Food Research International · 140
Different commercial yeast strains affecting the volatile and sensory profile of cava base wine
2008 · Jordi Torrens, Pilar Urpí, et al. · International Journal of Food Microbiology · 129
Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees
2005 · M. Riu-Aumatell, J. Bosch-Fusté, et al. · Food Chemistry · 118
Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis
2007 · J BOSCHFUSTE, M RIUAUMATELL, et al. · Food Chemistry · 116
Simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry
2005 · Stefania Vichi, Lorena Pizzale, et al. · Journal of Chromatography A · 109
Assessment of Volatile and Sensory Profiles between Base and Sparkling Wines
2010 · Jordi Torrens, Montserrat Riu-Aumatell, et al. · Journal of Agricultural and Food Chemistry · 108
Comparative study of different extraction techniques for the analysis of virgin olive oil aroma
2007 · S VICHI, J GUADAYOL, et al. · Food Chemistry · 89
Volatile Compounds of Red and White Wines by Headspace-Solid-Phase Microextraction Using Different Fibers
2004 · J. Torrens, M. Riu-Aumatell, et al. · Journal of Chromatographic Science · 88
Volatile Compounds by SPME-GC as Age Markers of Sparkling Wines
2003 · Sonia Francioli, Jordi Torrens, et al. · American Journal of Enology and Viticulture · 87
Volatile and semi-volatile components of oak wood chips analysed by Accelerated Solvent Extraction (ASE) coupled to gas chromatography–mass spectrometry (GC–MS)
2006 · Stefania Vichi, Cecilia Santini, et al. · Food Chemistry · 84
Influence of Variety and Aging on Foaming Properties of Cava (Sparkling Wine). 2
1997 · Cristina Andrés-Lacueva, Rosa M. Lamuela-Raventós, et al. · Journal of Agricultural and Food Chemistry · 82
Characterization of Volatiles in Different Dry Gins
2005 · Stefania Vichi, Montserrat Riu-Aumatell, et al. · Journal of Agricultural and Food Chemistry · 68
Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments
2005 · Montserrat Riu-Aumatell, Elvira López-Tamames, et al. · Journal of Agricultural and Food Chemistry · 65
HS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatization
2007 · Stefania Vichi, Montserrat Riu-Aumatell, et al. · Food Chemistry · 64
Characteristics of Sparkling Base Wines Affecting Foam Behavior
1996 · Cristina Andrés-Lacueva, Elvira López-Tamames, et al. · Journal of Agricultural and Food Chemistry · 63
Determination of volatile phenols in virgin olive oils and their sensory significance
2008 · Stefania Vichi, Agustí Romero, et al. · Journal of Chromatography A · 62
Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry
2006 · Stefania Vichi, Josep M. Guadayol, et al. · Journal of Chromatography A · 62
Antioxidant activity of lees cell surface during sparkling wine sur lie aging
2010 · Joan J. Gallardo-Chacón, Stefania Vichi, et al. · International Journal of Food Microbiology · 61
Sparkling Wines: Features and Trends from Tradition
2012 · Susana Buxaderas, Elvira López-Tamames · Advances in food and nutrition research · 59
Works count: 80
Citation count: 4,744
H-index: 40
I10-index: 73
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