| Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation G Dragone, SI Mussatto, JM Oliveira, JA Teixeira Food Chemistry 112 (4), 929-935, 2009 | 316 | 2009 |
| C6-alcohols as varietal markers for assessment of wine origin JM Oliveira, M Faria, F Sá, F Barros, IM Araújo Analytica Chimica Acta 563 (1-2), 300-309, 2006 | 243 | 2006 |
| Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu WF Duarte, DR Dias, JM Oliveira, JA Teixeira, JBA e Silva, RF Schwan LWT-Food Science and Technology 43 (10), 1564-1572, 2010 | 222 | 2010 |
| Correlation between volatile composition and sensory properties in Spanish Albariño wines M Vilanova, Z Genisheva, A Masa, JM Oliveira Microchemical Journal 95 (2), 240-246, 2010 | 199 | 2010 |
| Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir KT Magalhães, G Dragone, GV de Melo Pereira, JM Oliveira, ... Food Chemistry 126 (1), 249-253, 2011 | 166 | 2011 |
| Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds WF Duarte, DR Dias, JM Oliveira, M Vilanova, JA Teixeira, JBA e Silva, ... Food Research International 43 (9), 2303-2314, 2010 | 151 | 2010 |
| Brewery and winery wastewater treatment: some focal points of design and operation AG Brito, J Peixoto, JM Oliveira, JA Oliveira, C Costa, R Nogueira, ... Utilization of by-products and treatment of waste in the food industry, 109-131, 2007 | 132 | 2007 |
| High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production AP Pereira, A Mendes-Ferreira, JM Oliveira, LM Estevinho, ... Food Microbiology 33 (1), 114-123, 2013 | 108 | 2013 |
| Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages M Vilanova, Z Genisheva, L Bescansa, A Masa, JM Oliveira Phytochemistry 74, 196-205, 2012 | 107 | 2012 |
| Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground A Sampaio, G Dragone, M Vilanova, JM Oliveira, JA Teixeira, SI Mussatto LWT-Food Science and Technology 54 (2), 557-563, 2013 | 100 | 2013 |
| New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR) Z Genisheva, C Quintelas, DP Mesquita, EC Ferreira, JM Oliveira, ... Food Chemistry 246, 172-178, 2018 | 98 | 2018 |
| Determination of odorants in varietal wines from International Grape Cultivars (Vitis vinifera) grown in NW Spain M Vilanova, Z Genisheva, M Graña, JM Oliveira South African Journal of Enology and Viticulture 34 (2), 212-222, 2013 | 84 | 2013 |
| Chemical composition and sensory analysis of cheese whey‐based beverages using kefir grains as starter culture KT Magalhães, DR Dias, GV de Melo Pereira, JM Oliveira, L Domingues, ... International journal of food science & technology 46 (4), 871-878, 2011 | 82 | 2011 |
| Effect of Saccharomyces cerevisiae cells immobilisation on mead production AP Pereira, A Mendes-Ferreira, JM Oliveira, LM Estevinho, ... LWT-Food Science and Technology 56 (1), 21-30, 2014 | 76 | 2014 |
| Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production Z Genisheva, SI Mussatto, JM Oliveira, JA Teixeira Industrial Crops and Products 34 (1), 979-985, 2011 | 71 | 2011 |
| Early leaf removal impact on volatile composition of Tempranillo wines M Vilanova, MP Diago, Z Genisheva, JM Oliveira, J Tardaguila Journal of the Science of Food and Agriculture 92 (4), 935-942, 2012 | 68 | 2012 |
| Volatile and glycosidically bound composition of Loureiro and Alvarinho wines JM Oliveira, P Oliveira, RL Baumes, MO Maia Food Science and Technology International 14 (4), 341-353, 2008 | 68 | 2008 |
| Malolactic fermentation of wines with immobilised lactic acid bacteria–Influence of concentration, type of support material and storage conditions Z Genisheva, SI Mussatto, JM Oliveira, JA Teixeira Food chemistry 138 (2-3), 1510-1514, 2013 | 63 | 2013 |
| Characterization and differentiation of five “Vinhos Verdes” grape varieties on the basis of monoterpenic compounds JM Oliveira, IM Araújo, ÓM Pereira, JS Maia, AJ Amaral, MO Maia Analytica Chimica Acta 513 (1), 269-275, 2004 | 63 | 2004 |
| Vinegar production from fruit concentrates: Effect on volatile composition and antioxidant activity E Coelho, Z Genisheva, JM Oliveira, JA Teixeira, L Domingues Journal of food science and technology 54, 4112-4122, 2017 | 62 | 2017 |
Mar VilanovaInvestigadora en el Consejo Superior de Investigaciones CientíficasVerified email at mbg.csic.es
