| 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 | 526 | 2004 |
| 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 | 210 | 2007 |
| Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry L Culleré, V Ferreira, B Chevret, ME Venturini, AC Sánchez-Gimeno, ... Food Chemistry 122 (1), 300-306, 2010 | 182 | 2010 |
| Effects of the nonvolatile matrix on the aroma perception of wine MP Sáenz-Navajas, E Campo, L Culleré, P Fernández-Zurbano, ... Journal of Agricultural and Food Chemistry 58 (9), 5574-5585, 2010 | 126 | 2010 |
| Modeling quality of premium Spanish red wines from gas chromatography− olfactometry data V Ferreira, F San Juan, A Escudero, L Cullere, P Fernandez-Zurbano, ... Journal of Agricultural and Food Chemistry 57 (16), 7490-7498, 2009 | 117 | 2009 |
| Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods L Culleré, BF de Simón, E Cadahía, V Ferreira, P Hernández-Orte, ... LWT-Food Science and Technology 53 (1), 240-248, 2013 | 82 | 2013 |
| Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds L Culleré, F San-Juan, J Cacho Food Chemistry 127 (4), 1866-1871, 2011 | 81 | 2011 |
| Determination of important odor-active aldehydes of wine through gas chromatography–mass spectrometry of their O-(2, 3, 4, 5, 6-pentafluorobenzyl) oximes formed directly in the … V Ferreira, L Culleré, R López, J Cacho Journal of Chromatography A 1028 (2), 339-345, 2004 | 72 | 2004 |
| Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles L Culleré, V Ferreira, ME Venturini, P Marco, D Blanco Food chemistry 141 (1), 105-110, 2013 | 69 | 2013 |
| Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels V Ferreira, M Bueno, E Franco-Luesma, L Cullere, P Fernandez-Zurbano Journal of agricultural and food chemistry 62 (41), 10015-10027, 2014 | 65 | 2014 |
| Chemical and sensory characterization of oxidative behavior in different wines M Bueno, L Culleré, J Cacho, V Ferreira Food Research International 43 (5), 1423-1428, 2010 | 64 | 2010 |
| Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum) L Culleré, V Ferreira, ME Venturini, P Marco, D Blanco Food chemistry 136 (2), 518-525, 2013 | 56 | 2013 |
| Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines L Culleré, V Ferreira, J Cacho Food chemistry 127 (3), 1397-1403, 2011 | 50 | 2011 |
| Characterization of the aromatic profile of the Italia variety of Peruvian pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and … J Cacho, L Moncayo, JC Palma, V Ferreira, L Culleré Food research international 49 (1), 117-125, 2012 | 48 | 2012 |
| Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of … V Ferreira, L Culleré, N Loscos, J Cacho Journal of Chromatography A 1122 (1-2), 255-265, 2006 | 47 | 2006 |
| Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum) L Culleré, V Ferreira, ME Venturini, P Marco, D Blanco Innovative food science & emerging technologies 13, 151-157, 2012 | 44 | 2012 |
| 2-Methyl-3-(methyldithio) furan: A new odorant identified in different monovarietal red wines from the Canary Islands and aromatic profile of these wines L Culleré, A Escudero, JP Pérez-Trujillo, J Cacho, V Ferreira Journal of food composition and analysis 21 (8), 708-715, 2008 | 43 | 2008 |
| Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent: Optimization of a method to fractionate wine flavor … L Culleré, M Aznar, J Cacho, V Ferreira Journal of Chromatography A 1017 (1-2), 17-26, 2003 | 39 | 2003 |
| Multidimensional gas chromatography–mass spectrometry determination of 3-alkyl-2-methoxypyrazines in wine and must. A comparison of solid-phase extraction and headspace solid … L Culleré, A Escudero, E Campo, J Cacho, V Ferreira Journal of Chromatography A 1216 (18), 4040-4045, 2009 | 38 | 2009 |
| Comparative study of the aromatic profile of different kinds of wine cork stoppers L Culleré, J Cacho, V Ferreira Food chemistry 112 (2), 381-387, 2009 | 36 | 2009 |
