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Journal of Agricultural and Food Chemistry|February 28, 2017
Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde FormationAna Rita Monforte, Sara I F S Martins, Antonio C Silva FerreiraJournal of Agricultural and Food Chemistry|October 28, 2004
3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar contentJosé Sousa Câmara, José C Marques, María A Alves, et al.Journal of Agricultural and Food Chemistry|July 25, 2008
Defining the typical aroma of sherry vinegar: sensory and chemical approachRaquel M Callejón, M Lourdes Morales, Antonio C Silva Ferreira, et al.Journal of Agricultural and Food Chemistry|July 12, 2008
Targeting key aromatic substances on the typical aroma of sherry vinegarRaquel M Callejón, M Lourdes Morales, Ana M Troncoso, et al.Journal of Agricultural and Food Chemistry|October 18, 2016
Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc WineCarien Coetzee, Elizma Van Wyngaard, Katja Šuklje, et al.Trends in Plant Science|March 6, 2022
High-throughput plant phenotyping: a role for metabolomics?Robert D Hall, John C D'Auria, Antonio C Silva Ferreira, et al.Journal of Agricultural and Food Chemistry|December 5, 2008
Oxidation management of white wines using cyclic voltammetry and multivariate process monitoringRui C Martins, Raquel Oliveira, Fatima Bento, et al.Journal of Agricultural and Food Chemistry|December 5, 2008
Impact of forced-aging process on madeira wine flavorHugo Oliveira e Silva, Paula Guedes de Pinho, Beatriz P Machado, et al.Pageof 1