Senior Lecturer

Dr E. Guchu

Qualifications: PhD, Chemistry 2005, University Castille-La Mancha, Spain; MSc Degree in Food Science and Technology, 2001, University Castille-La Mancha, Spain; BSc Degree in Food Science and Technology, 2001, University Castille-La Mancha, Spain; Graduate Certificate in Education 1993, University of Zimbabwe; BSc Science General, (Majoring in Biology, Biochemistry and Chemistry) 1989, University of Zimbabwe

Area of Specialisation: Food Science and Nutrition, Food Technology, Food Chemistry, Food Analysis, Food Toxicology, Dairy products

Phone: 303211 Extension 15594

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Publications                                                                             

1. Emilia Guchu, Susan E. Ebeler, Jihyun Lee, Alyson E. Mitchell. Monitoring selected monomeric polyphenol composition in pre- and post-fermentation products of Vitis vinifera cv. Airen and cv. Grenache noir. LWT - Food Science and Technology. 60 (2015): 552-562.
2. María Consuelo Díaz-Maroto, Emilia Guchu, María Elena Alañon, Lucía Isabel Castro Vázquez, M. Soledad Pérez Coello. Qualitative analysis of the volatile fraction of different kinds of wine cork stoppers by gas chromatography-mass spectrometry. Spanish Journal of Rural Development. 3 (1) (2012): 95-102.
3. Carmen de Torres, Díaz-Maroto, Emilia Guchu and M. Soledad Pérez-Coello. Tyrosinase activity under different medium conditions. Possible applications to prevent browning of white wines. Alimentaria. 408 (2009): 86-91.
4. Consuelo Díaz-Maroto, Emilia Guchu, Lucía Castro-Vázquez, Carmen de Torres and M. Soledad Pérez-Coello Aroma-active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O. M.. Flavour Fragrance Journal. 23 (2008): 93–98.
5. Díaz-Maroto, P. Vila-Lameiro, Guchu and M.C. Díaz-Maroto. A comparison of the autecology of Quercus robur L. and Q. pyrenaica Wild.: present habitat in Galicia, NW Spain. I.J. Forestry. 80 (3) (2007): 223-239.
6. Lucía Castro Vázquez, M. Consuelo Díaz-Maroto, Emilia Guchu and M. Soledad Pérez-Coello. Analysis of volatile compounds of eucalyptus honey by solid phase extraction followed by gas chromatography coupled to mass spectrometry. European Food Research and Technology. 224 (2006): 27–31.
7. Guchu, M.C. Díaz-Maroto, M.S. Pérez-Coello, M.A. González-Viñaz, and M.D. Cabezudo Ibáñez. Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips. Food Chemistry. 99 (2006): 350–359.
8. Emilia Guchu, M. Consuelo Diáz-Maroto, Ignacio Javier Diáz-Maroto, Pablo Vila-Lameiro, and M. Soledad Pérez-Coello. Influence of the Species and Geographical Location on Volatile Composition of Spanish Oak Wood (Quercus petraea Liebl. And Quercus robur L.). Journal of Agriculture and Food Chemistry. 54 (2006): 3062-3066.