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Browsing by Author Ferreira, Vicente

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closedAccessaccesoRestringido.pdf.jpg15-May-2018A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical compositionMarrufo-Curtido, A.; Carrascón, Vanesa; Bueno, Mónica ; Ferreira, Vicente; Escudero, Anaartículo
closedAccessaccesoRestringido.pdf.jpg1-Mar-2018Ageing and retail display time in raw beef odour according to the degree of lipid oxidationResconi, Virginia C.; Bueno, Mónica ; Escudero, Ana; Magalhaes, Danielle; Ferreira, Vicente; Campo, M. Marartículo
closedAccessaccesoRestringido.pdf.jpg20-Mar-2017Anthocyanin-derived pigments driving dryness and persistency in red winesSáenz-Navajas, María-Pilar; Avizcuri, J. M. ; Ferrero-del-Teso, S.; Bueno, Mónica ; Valentin, Dominique; Ferreira, Vicente; Fernández-Zurbano, Purificación comunicación de congreso
openAccessTronchoni et al rev2.pdf.jpgApr-2018Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scaleTronchoni, Jordi ; Curiel, José Antonio ; Sáenz-Navajas, María-Pilar; Morales, Pilar ; De-La-Fuente-Blanco, Arancha; Fernández-Zurbano, Purificación ; Ferreira, Vicente; González García, Ramón  artículo
openAccessJun-2015Atributos sensoriales con capacidad predictiva en el amargor de vinos tintosFernández-Zurbano, Purificación ; Avizcuri, J. M. ; Gonzalo-Diago, A. ; González Hernández, Marivel; Dizy, Marta; Sáenz-Navajas, María-Pilar; Ferreira, Vicentepóster de congreso
closedAccessaccesoRestringido.pdf.jpgJul-2013Changes in Key wine aroma compounds during oxidation. Relationship with polyphenol changes and with some potential precursorsFranco-Luesma, Ernesto; Bueno, Mónica ; Culleré, Laura; Fernández-Zurbano, Purificación ; Ferreira, Vicentepóster de congreso
closedAccessaccesoRestringido.pdf.jpgJul-2016Changes in phenolic composition of red wines caused by oxidation in relation to the level of SO2Carrascón, Vanesa; Bueno, Mónica ; Fernández-Zurbano, Purificación ; Ferreira, Vicentepóster de congreso
closedAccessaccesoRestringido.pdf.jpg17-Jul-2017Characterization of green character of red winesFerrero-del-Teso, S.; Sáenz-Navajas, María-Pilar; Arias, Ignacio; Fernández-Zurbano, Purificación ; Escudero, Ana; Ferreira, Vicentepóster de congreso
closedAccess2010Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detectionSáenz-Navajas, María-Pilar; Ferreira, Vicente; Dizy, Marta; Fernández-Zurbano, Purificación artículo
closedAccessaccesoRestringido.pdf.jpgJul-2018Chemo-sensory approach for the identification of chemical compounds driving green character in red winesSáenz-Navajas, María-Pilar; Arias, Ignacio; Ferrero-del-Teso, S.; Fernández-Zurbano, Purificación ; Escudero, Ana; Ferreira, Vicenteartículo
closedAccessaccesoRestringido.pdf.jpgApr-2017Chemo-sensory characterization of fractions driving different mouthfeel properties in red winesSáenz-Navajas, María-Pilar; Avizcuri, J. M. ; Ferrero-del-Teso, S.; Valentin, Dominique; Ferreira, Vicente; Fernández-Zurbano, Purificación artículo
closedAccessaccesoRestringido.pdf.jpgJun-2016Chemosensory approach for understanding the green, aggressive and hard character of red winesSáenz-Navajas, María-Pilar; Avizcuri, J. M. ; Valentin, Dominique; Lacau, Blanca; Barón, Cristina; Astrain, Jesús; Fernández-Zurbano, Purificación ; Ferreira, Vicentecomunicación de congreso
closedAccessaccesoRestringido.pdf.jpg15-Sep-2016Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common productHerrero, Paula; Sáenz-Navajas, María-Pilar; Culleré, Laura; Ferreira, Vicente; Chatin, Amelie; Chaperon, Vicent; Litoux-Desrues, François; Escudero, Anaartículo
closedAccessaccesoRestringido.pdf.jpgSep-2016Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine expertsSáenz-Navajas, María-Pilar; Avizcuri, J. M. ; Valentin, Dominique; Ferreira, Vicente; Fernández-Zurbano, Purificación comunicación de congreso
closedAccessaccesoRestringido.pdf.jpg2012Contribution of Nonvolatile Composition to Wine FlavorSáenz-Navajas, María-Pilar; Fernández-Zurbano, Purificación ; Ferreira, Vicenteartículo
closedAccessaccesoRestringido.pdf.jpgDec-2017Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red winesDe-La-Fuente-Blanco, Arancha; Fernández-Zurbano, Purificación ; Valentin, Dominique; Ferreira, Vicente; Sáenz-Navajas, María-Pilarartículo
closedAccessaccesoRestringido.pdf.jpg30-May-2019Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degreesBueno, Mónica ; Resconi, Virginia C.; Campo, M. Mar; Ferreira, Vicente; Escudero, Anaartículo
closedAccessaccesoRestringido.pdf.jpg17-Feb-2014Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometryConcejero, B.; Peña-Gallego, A.; Fernández-Zurbano, Purificación ; Hernández-Orte, Purificación; Ferreira, Vicenteartículo
closedAccessaccesoRestringido.pdf.jpgJul-2013Direct method for the analysis of Cysteinated and Glutationated precursors of 3 MH and 4MMP by UHPLC-MSHernández-Orte, Purificación; Concejero, B.; Peña-Gallego, A.; Fernández-Zurbano, Purificación ; Ferreira, Vicentepóster de congreso
closedAccessaccesoRestringido.pdf.jpgJun-2013Efecto del tiempo y la concentración de oxígeno en la evolución del color de vinos jóvenesAvizcuri, J. M. ; Sáenz-Navajas, María-Pilar; González Hernández, Marivel; Echávarri-Granado, José Federico; Ferreira, Vicente; Fernández-Zurbano, Purificación póster de congreso