| Quantitative analysis of free and bonded forms of volatile sulfur compouds in wine. Basic methodologies and evidences showing the existence of reversible cation-complexed forms E Franco-Luesma, V Ferreira Journal of Chromatography A 1359, 8-15, 2014 | 73 | 2014 |
| 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 | 66 | 2014 |
| Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines E Franco-Luesma, V Ferreira Food Chemistry 199, 42-50, 2016 | 54 | 2016 |
| Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA) E Franco-Luesma, MP Sáenz-Navajas, D Valentin, J Ballester, ... Food Research International 87, 152-160, 2016 | 50 | 2016 |
| To fear the unknown: Covid-19 confinement, fear, and food choice C Gómez-Corona, VR Rakotosamimanana, MP Sáenz-Navajas, ... Food Quality and Preference 92, 104251, 2021 | 48 | 2021 |
| Elusive chemistry of hydrogen sulfide and mercaptans in wine V Ferreira, E Franco-Luesma, E Vela, R López, P Hernández-Orte Journal of agricultural and food chemistry 66 (10), 2237-2246, 2017 | 47 | 2017 |
| Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature E Franco-Luesma, V Ferreira Journal of agricultural and food chemistry 64 (32), 6317-6326, 2016 | 46 | 2016 |
| The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage E Vela, P Hernández-Orte, E Franco-Luesma, V Ferreira Food Chemistry 231, 212-221, 2017 | 41 | 2017 |
| Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines H Rodrigues, MP Sáenz-Navajas, E Franco-Luesma, D Valentin, ... Food chemistry 230, 553-562, 2017 | 36 | 2017 |
| Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and … E Vela, P Hernandez-Orte, E Franco-Luesma, V Ferreira Food chemistry 243, 222-230, 2018 | 35 | 2018 |
| How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair H Rodrigues, J Rolaz, E Franco-Luesma, MP Sáenz-Navajas, J Behrens, ... Food Research International 137, 109480, 2020 | 34 | 2020 |
| How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards H Rodrigues, D Valentin, E Franco-Luesma, VR Rakotosamimanana, ... Food Quality and Preference 95, 104344, 2022 | 23 | 2022 |
| Is orthonasal olfaction an equilibrium driven process? Design and validation of a dynamic purge and trap system for the study of orthonasal wine aroma A Escudero, F San‐Juan, E Franco‐Luesma, J Cacho, V Ferreira Flavour and fragrance journal 29 (5), 296-304, 2014 | 17 | 2014 |
| Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation NS Brizuela, E Franco‐Luesma, BM Bravo‐Ferrada, M Pérez‐Jiménez, ... Australian journal of grape and wine research 27 (1), 118-127, 2021 | 10 | 2021 |
| Oxidation in wine: Does expertise influence the perception? E Franco-Luesma, C Honoré-Chedozeau, J Ballester, D Valentin LWT 116, 108511, 2019 | 10 | 2019 |
| New insights into the chemistry involved in aroma development during wine bottle aging: Slow redox processes and chemical equilibrium shifts V Ferreira, M Bueno, E Franco-Luesma Advances in wine research, 275-289, 2015 | 6 | 2015 |
| Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models A De-La-Fuente-Blanco, MP Sáenz-Navajas, J Ballester, ... International Viticulture and Enology Society, 2023 | 3 | 2023 |
| Understanding and managing reduction problems V Ferreira, E Franco-Luesma Int. J. Enol. Vitic 2, 1-13, 2016 | 3 | 2016 |
| Changes in Key wine aroma compounds during oxidation. Relationship with polyphenol changes and with some potential precursors E Franco-Luesma, M Bueno, L Culleré, P Fernández-Zurbano, V Ferreira | 2 | 2013 |
| Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines—Occurrence in Spanish Red Wines and Mistelles M Bueno, J Zapata, L Culleré, E Franco-Luesma, A De-La-Fuente-Blanco, ... Molecules 28 (10), 4228, 2023 | 1 | 2023 |
