| Quantitative determination of the odorants of young red wines from different grape varieties V Ferreira, R López, JF Cacho Journal of the Science of Food and Agriculture 80 (11), 1659-1667, 2000 | 1241 | 2000 |
| 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 | 684 | 2007 |
| Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection R López, M Aznar, J Cacho, V Ferreira Journal of Chromatography A 966 (1-2), 167-177, 2002 | 597 | 2002 |
| 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 | 533 | 2004 |
| 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 | 492 | 2002 |
| 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 | 362 | 2004 |
| Volatile components of Zalema white wines MJ Gómez-Míguez, JF Cacho, V Ferreira, IM Vicario, FJ Heredia Food Chemistry 100 (4), 1464-1473, 2007 | 354 | 2007 |
| 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 | 354 | 2001 |
| 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 | 325 | 2001 |
| 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 | 306 | 2002 |
| 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 | 259 | 2003 |
| 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 | 259 | 2002 |
| 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 | 258 | 2005 |
| 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 Hernández, JF Cacho Journal of the Science of Food and Agriculture 79 (11), 1461-1467, 1999 | 246 | 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 | 234 | 2007 |
| 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 | 217 | 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 |
| 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 | 208 | 1995 |
| 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 | 200 | 2005 |
Ana EscuderoUniversidad de Zaragoza在 unizar.es 的电子邮件经过验证
