| Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS M Riu-Aumatell, P Miró, A Serra-Cayuela, S Buxaderas, ... Food Research International 57, 196-202, 2014 | 164 | 2014 |
| Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry A Serra-Cayuela, M Castellari, J Bosch-Fusté, M Riu-Aumatell, ... Food chemistry 141 (4), 3373-3380, 2013 | 50 | 2013 |
| Kinetics of browning, phenolics, and 5-hydroxymethylfurfural in commercial sparkling wines A Serra-Cayuela, M Jourdes, M Riu-Aumatell, S Buxaderas, PL Teissedre, ... Journal of agricultural and food chemistry 62 (5), 1159-1166, 2014 | 40 | 2014 |
| Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker A Serra-Cayuela, MA Aguilera-Curiel, M Riu-Aumatell, S Buxaderas, ... Food research international 53 (1), 226-231, 2013 | 39 | 2013 |
| Building and validating biomarkers. Comparison of methods and application to prostate cancer A Serra Cayuela Universitat Politècnica de Catalunya, 2015 | | 2015 |
