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Microorganisms
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June 9, 2019
Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-<i>Saccharomyces</i> Yeasts in a Sequential Inoculation Approach
Inês Oliveira, Vicente Ferreira
Biomolecules
|
December 11, 2019
The Actual and Potential Aroma of Winemaking Grapes
Vicente Ferreira, Ricardo Lopez
Journal of Agricultural and Food Chemistry
|
July 19, 2016
Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature
Ernesto Franco-Luesma, Vicente Ferreira
Journal of Chromatography. A
|
July 28, 2014
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
Ernesto Franco-Luesma, Vicente Ferreira
Food Chemistry
|
January 19, 2016
Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines
Ernesto Franco-Luesma, Vicente Ferreira
Journal of Chromatography. A
|
December 3, 2014
Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy
Mónica Bueno, Julián Zapata, Vicente Ferreira
Journal of Agricultural and Food Chemistry
|
December 15, 2015
Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation
Mónica Bueno, Vanesa Carrascón, Vicente Ferreira
Journal of Agricultural and Food Chemistry
|
March 7, 2002
Aroma extract dilution analysis. Precision and optimal experimental design
Vicente Ferreira, Ján Pet'ka, Margarita Aznar
Journal of Agricultural and Food Chemistry
|
February 1, 2007
An assessment of the role played by some oxidation-related aldehydes in wine aroma
Laura Culleré, Juan Cacho, Vicente Ferreira
Journal of Chromatography. A
|
December 2, 2006
Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages
Eva Campo, Juan Cacho, Vicente Ferreira
Page
of 18
Search research articles
Search
Showing results (1-10 of 180) with videos related to
Sort By:
Page
of 18
Microorganisms
|
June 9, 2019
Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-<i>Saccharomyces</i> Yeasts in a Sequential Inoculation Approach
Inês Oliveira, Vicente Ferreira
Biomolecules
|
December 11, 2019
The Actual and Potential Aroma of Winemaking Grapes
Vicente Ferreira, Ricardo Lopez
Journal of Agricultural and Food Chemistry
|
July 19, 2016
Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature
Ernesto Franco-Luesma, Vicente Ferreira
Journal of Chromatography. A
|
July 28, 2014
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
Ernesto Franco-Luesma, Vicente Ferreira
Food Chemistry
|
January 19, 2016
Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines
Ernesto Franco-Luesma, Vicente Ferreira
Journal of Chromatography. A
|
December 3, 2014
Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy
Mónica Bueno, Julián Zapata, Vicente Ferreira
Journal of Agricultural and Food Chemistry
|
December 15, 2015
Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation
Mónica Bueno, Vanesa Carrascón, Vicente Ferreira
Journal of Agricultural and Food Chemistry
|
March 7, 2002
Aroma extract dilution analysis. Precision and optimal experimental design
Vicente Ferreira, Ján Pet'ka, Margarita Aznar
Journal of Agricultural and Food Chemistry
|
February 1, 2007
An assessment of the role played by some oxidation-related aldehydes in wine aroma
Laura Culleré, Juan Cacho, Vicente Ferreira
Journal of Chromatography. A
|
December 2, 2006
Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages
Eva Campo, Juan Cacho, Vicente Ferreira
Page
of 18