| 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 | 304 | 2002 |
| Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study R López, V Ferreira, P Hernandez, JF Cacho Journal of the Science of Food and Agriculture 79 (11), 1461-1467, 1999 | 247 | 1999 |
| 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 | 236 | 2007 |
| 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 | 210 | 2000 |
| The development of varietal aroma from non-floral grapes by yeasts of different genera P Hernandez-Orte, M Cersosimo, N Loscos, J Cacho, E Garcia-Moruno, ... Food Chemistry 107 (3), 1064-1077, 2008 | 201 | 2008 |
| 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 | 198 | 2005 |
| Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry P Renault, C Miot-Sertier, P Marullo, P Hernández-Orte, L Lagarrigue, ... International Journal of Food Microbiology 134 (3), 201-210, 2009 | 194 | 2009 |
| Optimization and evaluation of a procedure for the gas chromatographic–mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors … MJ Ibarz, V Ferreira, P Hernández-Orte, N Loscos, J Cacho Journal of Chromatography A 1116 (1-2), 217-229, 2006 | 164 | 2006 |
| Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation P Hernández-Orte, MJ Ibarz, J Cacho, V Ferreira Food Chemistry 98 (2), 300-310, 2006 | 134 | 2006 |
| Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled … P HERNANDEZ‐ORTE, M Bely, J Cacho, V Ferreira Australian Journal of Grape and Wine Research 12 (2), 150-160, 2006 | 123 | 2006 |
| Aroma development from non-floral grape precursors by wine lactic acid bacteria P Hernandez-Orte, M Cersosimo, N Loscos, J Cacho, E Garcia-Moruno, ... Food Research International 42 (7), 773-781, 2009 | 120 | 2009 |
| Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after … N Lopez, E Puértolas, P Hernández-Orte, I Álvarez, J Raso LWT-Food Science and Technology 42 (7), 1225-1231, 2009 | 113 | 2009 |
| Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing N Loscos, P Hernández-Orte, J Cacho, V Ferreira Food chemistry 120 (1), 205-216, 2010 | 112 | 2010 |
| Amino Acid Determination in Grape Juices and Wines by HPLC Using a Modification of the 6-Aminoquinolyl-N-Hydroxysuccinimidyl Carbamate (AQC) Method P Hernández-Orte, MJ Ibarz, J Cacho, V Ferreira Chromatographia 58, 29-35, 2003 | 107 | 2003 |
| Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties N Loscos, P Hernandez-Orte, J Cacho, V Ferreira Journal of agricultural and food chemistry 57 (6), 2468-2480, 2009 | 100 | 2009 |
| Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines E Puértolas, P Hernández-Orte, G Sladaña, I Álvarez, J Raso Food Research International 43 (3), 761-766, 2010 | 96 | 2010 |
| Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation P Hernández-Orte, AC Lapeña, A Peña-Gallego, J Astrain, C Baron, ... Food Research International 41 (7), 697-706, 2008 | 92 | 2008 |
| Semipreparative reversed-phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages V Ferreira, P Hernández-Orte, A Escudero, R Lopez, J Cacho Journal of Chromatography A 864 (1), 77-88, 1999 | 92 | 1999 |
| Glycosidically bound aroma compounds and impact odorants of four strawberry varieties C Ubeda, F San-Juan, B Concejero, RM Callejon, AM Troncoso, ... Journal of agricultural and food chemistry 60 (24), 6095-6102, 2012 | 91 | 2012 |
| Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent P Hernández-Orte, A Peña-Gallego, MJ Ibarz, J Cacho, V Ferreira Journal of Chromatography A 1129 (2), 160-164, 2006 | 87 | 2006 |
