Articles with public access mandates - Vicente FerreiraLearn more
Not available anywhere: 38
Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition
F San-Juan, V Ferreira, J Cacho, A Escudero
Journal of agricultural and Food Chemistry 59 (14), 7916-7924, 2011
Mandates: Government of Spain
On the effects of higher alcohols on red wine aroma
A De-La-Fuente-Blanco, MP Sáenz-Navajas, V Ferreira
Food chemistry 210, 107-114, 2016
Mandates: Government of Spain
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
MP Sáenz-Navajas, JM Avizcuri, J Ballester, P Fernández-Zurbano, ...
LWT-Food Science and Technology 60 (1), 400-411, 2015
Mandates: Government of Spain
Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 1: intensity and detectability. A …
V Ferreira
Flavour and fragrance journal 27 (2), 124-140, 2012
Mandates: Government of Spain
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
Mandates: Government of Spain
Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
V Ferreira, MP Sáenz-Navajas, E Campo, P Herrero, A de la Fuente, ...
Food Chemistry 199, 447-456, 2016
Mandates: Government of Spain
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
Mandates: Government of Spain
Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 2: qualitative aspects. A review.
V Ferreira
Flavour and Fragrance Journal 27 (3), 201-215, 2012
Mandates: Government of Spain
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2
V Ferreira, V Carrascon, M Bueno, M Ugliano, P Fernandez-Zurbano
Journal of agricultural and food chemistry 63 (51), 10928-10937, 2015
Mandates: Government of Spain
Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines
MP Sáenz-Navajas, JM Avizcuri, S Ferrero-del-Teso, D Valentin, ...
Food Research International 94, 54-64, 2017
Mandates: Government of Spain
Insights on the chemical basis of the astringency of Spanish red wines
MP Sáenz-Navajas, JM Avizcuri, V Ferreira, P Fernández-Zurbano
Food chemistry 134 (3), 1484-1493, 2012
Mandates: Government of Spain
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
Mandates: Government of Spain
Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy
M Bueno, J Zapata, V Ferreira
Journal of Chromatography A 1369, 33-42, 2014
Mandates: Government of Spain
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
Mandates: Government of Spain
Gas chromatography-mass spectrometry strategies for the accurate and sensitive speciation of sulfur dioxide in wine
V Carrascon, I Ontañón, M Bueno, V Ferreira
Journal of Chromatography A 1504, 27-34, 2017
Mandates: Government of Spain
Oxygen consumption by red wines. Part II: Differential effects on color and chemical composition caused by oxygen taken in different sulfur dioxide-related oxidation contexts
V Carrascon, P Fernandez-Zurbano, M Bueno, V Ferreira
Journal of agricultural and food chemistry 63 (51), 10938-10947, 2015
Mandates: Government of Spain
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
Mandates: Government of Spain
Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines
A De-La-Fuente-Blanco, P Fernández-Zurbano, D Valentin, V Ferreira, ...
Food Quality and Preference 62, 155-161, 2017
Mandates: Government of Spain
Wine aroma vectors and sensory attributes
V Ferreira, A de la Fuente, MP Sáenz-Navajas
Managing wine quality, 3-39, 2022
Mandates: European Commission, Government of Spain
Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines
Y Alegre, MP Sáenz-Navajas, V Ferreira, D García, I Razquin, ...
European Food Research and Technology 243, 1295-1309, 2017
Mandates: Government of Spain
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