Vicente Ferreira
Title
Cited by
Cited by
Year
Quantitative determination of the odorants of young red wines from different grape varieties
V Ferreira, R Lopez, JF Cacho
Journal of the Science of Food and Agriculture 80 (11), 1659-1667, 2000
8842000
Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines
A Escudero, E Campo, L Fariña, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 55 (11), 4501-4510, 2007
5082007
Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection
R Lopez, M Aznar, J Cacho, V Ferreira
Journal of Chromatography A 966 (1-2), 167-177, 2002
4632002
Gas chromatography− olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines
L Culleré, A Escudero, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 52 (6), 1653-1660, 2004
4052004
Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies
V Ferreira, N Ortín, A Escudero, R López, J Cacho
Journal of Agricultural and Food Chemistry 50 (14), 4048-4054, 2002
3792002
Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values
A Escudero, B Gogorza, MA Melus, N Ortin, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 52 (11), 3516-3524, 2004
2942004
Identification and quantification of impact odorants of aged red wines from Rioja. GC− Olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions
M Aznar, R López, JF Cacho, V Ferreira
Journal of agricultural and food chemistry 49 (6), 2924-2929, 2001
2642001
Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic–flame ionisation detection analysis of …
C Ortega, R López, J Cacho, V Ferreira
Journal of Chromatography A 923 (1-2), 205-214, 2001
2602001
Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study
P Hernández-Orte, JF Cacho, V Ferreira
Journal of agricultural and food chemistry 50 (10), 2891-2899, 2002
2502002
Volatile components of Zalema white wines
MJ Gómez-Míguez, JF Cacho, V Ferreira, IM Vicario, FJ Heredia
Food Chemistry 100 (4), 1464-1473, 2007
2442007
Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study
R Lopez, V Ferreira, P Hernandez, JF Cacho
Journal of the Science of Food and Agriculture 79 (11), 1461-1467, 1999
2091999
Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography− olfactometry data
E Campo, V Ferreira, A Escudero, J Cacho
Journal of Agricultural and Food Chemistry 53 (14), 5682-5690, 2005
2052005
Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models
M Aznar, R López, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 51 (9), 2700-2707, 2003
2012003
Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants
A Escudero, E Asensio, J Cacho, V Ferreira
Food chemistry 77 (3), 325-331, 2002
1892002
Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions
N Loscos, P Hernandez-Orte, J Cacho, V Ferreira
Journal of agricultural and food chemistry 55 (16), 6674-6684, 2007
1722007
Impact odorants of different young white wines from the Canary Islands
R López, N Ortín, JP Pérez-Trujillo, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 51 (11), 3419-3425, 2003
1682003
Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis
V Ferreira, P Fernández, C Peña, A Escudero, JF Cacho
Journal of the Science of Food and Agriculture 67 (3), 381-392, 1995
1681995
Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine
P Hernández-Orte, MJ Ibarz, J Cacho, V Ferreira
Food Chemistry 89 (2), 163-174, 2005
1612005
Clues about the role of methional as character impact odorant of some oxidized wines
A Escudero, P Hernández-Orte, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 48 (9), 4268-4272, 2000
1612000
An assessment of the role played by some oxidation-related aldehydes in wine aroma
L Culleré, J Cacho, V Ferreira
Journal of Agricultural and Food Chemistry 55 (3), 876-881, 2007
1482007
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