Researcher Profiles

Comprehensive Database of all UZ leading Research and Innovation endeavors

Dr. Emilia 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

Academic Appointments:

Lecturer

Research Interests:

Food Science and Nutrition, Food Technology, Food Chemistry, Food Analysis, Food Toxicology, Dairy products


Faculty: Science
Department: Nutrition Dietetics and Food Sciences
Research Category: Food Science & Technology
Biography:

Specialized in GC-FID, GC-MS, Spectrophotometery, HPLC, GC-Olfactometry. Statistical data treatment: principal component analysis, ANOVA etc. Computer literacy: Microsoft packet (Word, Excel, Power Point) at user level, Outlook Express, internet surfing, etc


Email: emiliaguchu@yahoo.es
Phone: +263 242 303211
Publications:

1. Guchu, E. et al. (2015) ‘Monitoring selected monomeric polyphenol composition in pre- and post-fermentation products of Vitis vinifera L. cv. AirEn and cv. Grenache noir’, LWT - Food Science and Technology, 60, pp. 552–562. doi: 10.1016/j.lwt.2014.09.019.
2. Guchu, E. et al. (2006) ‘Influence of the species and geographical location on volatile composition of spanish oak wood (Quercus petraea Liebl. and Quercus robur L.)’, Journal of Agricultural and Food Chemistry, 54(8), pp. 3062–3066. doi: 10.1021/jf053055z.
3. Vázquez, L. C., Díaz-Maroto, M. C., Guchu, E., & Pérez-Coello, M. S. (2006). 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(1), 27-31.
4. Guchu, E., Díaz-Maroto, M. C., Díaz-Maroto, I. J., Vila-Lameiro, P., & Pérez-Coello, M. S. (2006). Influence of the species and geographical location on volatile composition of Spanish oak wood (Quercus petraea Liebl. and Quercus robur L.). Journal of agricultural and food chemistry, 54(8), 3062-3066.
5. Guchu, E. (2005). Caracterización del aroma de la madera de roble y del corcho (Doctoral dissertation, Universidad de Castilla-La Mancha).
6. Guchu, E., Hidaldo, M. C. D. M., Viñas, M. A. G., Coello, M. S. P., & Ibáñez, M. D. C. (2005). Estudio de las características sensoriales de vinos Chardonnay en contacto con virutas de roble. In XXVI Jornadas de Viticultura y Enología de la Tierra de Barros: Cultural Santa Ana, Centro Universitario, Almendralejo, del 3 al 7 de mayo de 2004 (pp. 405-418). Centro Cultural Santa Ana.

Patented Work:

Grants & Funding (current and Past projects):

Awards & Achievements:

Consultancy and advisory work (current and past):

Supervision information (MPhil, DPhil, etc.):

Professional membership, Committees, Boards:

External Profile Links (Google Scholar, ResearchGate, LinkedIn, other social media links):

LinkedIn
ResearchGate




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