V. Ferreira

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Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

D. Valentin, A. de-la-Fuente-Blanco, P. Fernández-Zurbano, 2017 .

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, 2012 .

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2010, Analytica chimica acta.

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, V. Ferreira, J. Cacho, 2001, Journal of agricultural and food chemistry.

Aroma properties of young Spanish monovarietal white wines: a study using sorting task, list of terms and frequency of citation

Dominique Valentin, Eva Campo, Vicente Ferreira, 2008 .

Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2020 .

The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines

V. Ferreira, R. Lopez, L. Culleré, 2019, Red Wine Technology.

Quantitative determination of the odorants of young red wines from different grape varieties

Juan Cacho, Ricardo López, Vicente Ferreira, 2000 .

Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2002, Journal of agricultural and food chemistry.

Volatile components of Zalema white wines

F. Heredia, I. M. Vicario, V. Ferreira, 2007 .

Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2007, Journal of agricultural and food chemistry.

Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine.

V. Ferreira, R. Lopez, P. Hernández-Orte, 2017, Journal of agricultural and food chemistry.

Isolation and identification of odorants generated in wine during its oxidation: a gas chromatography–olfactometric study

V. Ferreira, J. Cacho, A. Escudero, 2000 .

Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes

V. Ferreira, A. Escudero, I. Arias-Pérez, 2022, Foods.

Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine

V. Ferreira, J. Cacho, P. Hernández-Orte, 2005 .

S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review

V. Ferreira, J. Cacho, P. Hernández-Orte, 2012 .

Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination.

V. Ferreira, J. Cacho, L. Mateo-Vivaracho, 2006, Journal of chromatography. A.

Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives.

V. Ferreira, J. Cacho, L. Mateo-Vivaracho, 2007, Journal of chromatography. A.

Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications.

V. Ferreira, J. Cacho, L. Mateo-Vivaracho, 2008, Journal of chromatography. A.

Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.

V. Ferreira, J. Cacho, A. Escudero, 2004, Journal of agricultural and food chemistry.

Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines

J. Marques, V. Ferreira, J. Cacho, 2006 .

The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.

V. Ferreira, J. Cacho, E. Campo, 2008, Journal of agricultural and food chemistry.

A Study of Factors Affecting Wine Volatile Composition and its Application in Discriminant Analysis

V. Ferreira, J. Cacho, Purificación Fernández, 1996 .

Characterization of the aromatic profile of the Italia variety of Peruvian pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and mass spectrometry detection systems

V. Ferreira, J. Cacho, L. Culleré, 2012 .

Semipreparative reversed-phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages.

V. Ferreira, J. Cacho, P. Hernández-Orte, 1999, Journal of chromatography. A.

The Aroma of Red Wine: Hierarchy Grenache and Nature of its Main Odorants

V. Ferreira, J. Cacho, 1998 .

Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

V. Ferreira, J. Cacho, A. Escudero, 1997 .

Losses of volatile compounds during fermentation

V. Ferreira, J. Cacho, A. Escudero, 1996 .

Does the host tree exert any influence on the aromatic composition of the black truffle (Tuber melanosporum)

V. Ferreira, M. E. Venturini, L. Culleré, 2017 .

Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate.

V. Ferreira, J. Cacho, E. Campo, 2006, Journal of chromatography. A.

Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system.

V. Ferreira, J. Cacho, R. Lopez, 2006, Journal of chromatography. A.

2-Methyl-3-(methyldithio)furan: A new odorant identified in different monovarietal red wines from the Canary Islands and aromatic profile of these wines

J. Pérez-Trujillo, V. Ferreira, J. Cacho, 2008 .

Optimizing lab-scale wastewater treatment reactors operation for enhanced assays

A. Nicolau, M. Alves, V. Ferreira, 2017 .

Wine Quality Perception: A Sensory Point of View

D. Valentin, D. Peyron, Jordi Ballester, 2016 .

The Actual and Potential Aroma of Winemaking Grapes

V. Ferreira, R. Lopez, 2019, Biomolecules.

Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation

P. Fernández-Zurbano, V. Ferreira, A. Escudero, 2021, Journal of Agricultural and Food Chemistry.

Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation.

P. Fernández-Zurbano, V. Ferreira, A. Escudero, 2021, Journal of agricultural and food chemistry.

High-Performance Liquid Chromatography Analysis of Amines in Must and Wine: A Review

V. Ferreira, J. Cacho, P. Hernández-Orte, 2012 .

Quantitative determination of five hydroxy acids, precursors of relevant wine aroma compounds in wine and other alcoholic beverages

V. Ferreira, R. Lopez, Elisa Gracia-Moreno, 2015, Analytical and Bioanalytical Chemistry.

Essential Oil Composition of Hypericum annulatum Moris (Hypericaceae) from Serbia

J. Moreno, V. Ferreira, J. Mauricio, 2010 .

Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.

V. Ferreira, R. Lopez, L. Mateo-Vivaracho, 2012, Journal of chromatography. A.

Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation

V. Ferreira, J. Cacho, P. Hernández-Orte, 2008 .

Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.

R. Callejón, M. Morales, A. M. Troncoso, 2012, Journal of agricultural and food chemistry.

Simple strategy for the optimization of solid-phase extraction procedures through the use of solid-liquid distribution coefficients application to the determination of aliphatic lactones in wine.

V. Ferreira, J. Cacho, Idoia Jarauta, 2004, Journal of chromatography. A.

A comparative study of the ability of different solvents and adsorbents to extract aroma compounds from alcoholic beverages.

V. Ferreira, J. Cacho, A. Escudero, 2000, Journal of chromatographic science.

Spectrophotometric determination of total monoterpenols at low concentrations

V. Ferreira, J. Cacho, 1990 .

Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines

V. Ferreira, M. Sáenz-Navajas, P. Hernández-Orte, 2017, European Food Research and Technology.

Biosorption of Uranium, Am-241 and Cs-137 by Rice Husk - 15437

V. Ferreira, R. Canevesi, J. Marumo, 2015 .

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.

V. Ferreira, E. Franco-Luesma, 2014, Journal of chromatography. A.

Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation

V. Ferreira, J. Cacho, P. Hernández-Orte, 2006 .

Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls.

V. Ferreira, J. Cacho, L. Mateo-Vivaracho, 2010, Analytica chimica acta.

Validation of an analytical method for the solid phase extraction, in cartridge derivatization and subsequent gas chromatographic–ion trap tandem mass spectrometric determination of 1-octen-3-one in wines at ngL−1 level

V. Ferreira, J. Cacho, L. Culleré, 2006 .

The development of varietal aroma from non-floral grapes by yeasts of different genera

V. Ferreira, J. Cacho, P. Hernández-Orte, 2008 .

Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.

V. Ferreira, J. Cacho, L. Mateo-Vivaracho, 2009, Journal of separation science.

Wine, Beer and Cider: Unravelling the Aroma Profile

A. Gamero, V. Ferreira, A. Querol, 2014 .

Biogenic amine determination in wines using solid-phase extraction: a comparative study.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2009, Journal of chromatography. A.

Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2006, Journal of chromatography. A.

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

V. Ferreira, Inês Oliveira, 2019, Microorganisms.

Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media.

V. Ferreira, M. Bely, J. Cacho, 2006 .

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.

V. Ferreira, M. Bueno, M. Campo, 2014, Meat science.

Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb

V. Ferreira, M. Bueno, M. Campo, 2013 .

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

V. Ferreira, M. Bueno, M. Campo, 2011 .

Determination of lead in wines by hydride generation atomic absorption spectrometry.

V. Ferreira, C. Nerín, J. Cacho, 1992, The Analyst.

Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.

V. Ferreira, J. Cacho, L. Mateo-Vivaracho, 2010, Journal of agricultural and food chemistry.

How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations?

V. Ferreira, P. Hernández-Orte, Yohanna Alegre, 2019, Food research international.

Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data.

Eva Campo, Juan Cacho, Vicente Ferreira, 2005, Journal of agricultural and food chemistry.

Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.

V. Ferreira, J. Cacho, A. Escudero, 2004, Journal of agricultural and food chemistry.

Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants

V. Ferreira, J. Cacho, A. Escudero, 2002 .

Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.

V. Ferreira, J. Cacho, R. Lopez, 2002, Journal of agricultural and food chemistry.

Wine aroma vectors and sensory attributes

V. Ferreira, M. Sáenz-Navajas, Arancha de la Fuente, 2022, Managing Wine Quality.

Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes.

V. Ferreira, M. Sáenz-Navajas, P. Hernández-Orte, 2020, Food chemistry.

fruit/citric, kerosene and floral and Tempranillo toasty-woody and red-fruit

V. Ferreira, M. Sáenz-Navajas, Yohanna Alegre, 2020 .

Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature.

V. Ferreira, R. Lopez, D. Kleiber, 2018, Food chemistry.

Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors.

V. Ferreira, L. Culleré, P. Hernández-Orte, 2017, Food research international.

Direct 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 spectrometry.

P. Fernández-Zurbano, V. Ferreira, P. Hernández-Orte, 2014, Analytica chimica acta.

Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine.

Vicente Ferreira, V. Ferreira, J. Cacho, 2007, Journal of chromatography. A.

Impact odorants of different young white wines from the Canary Islands.

J. Pérez-Trujillo, V. Ferreira, J. Cacho, 2003, Journal of agricultural and food chemistry.

Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs).

V. Ferreira, P. Hernández-Orte, I. Arias-Pérez, 2020, Food research international.

Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2006, Journal of chromatography. A.

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.

V. Ferreira, M. E. Venturini, L. Culleré, 2013, Food chemistry.

Evolution of polyfunctional mercaptans and their precursors during Merlot alcoholic fermentation

V. Ferreira, P. Hernández-Orte, J. Astraín, 2016 .

Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

V. Ferreira, J. Cacho, L. Culleré, 2013 .

Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines.

V. Ferreira, J. Cacho, L. Culleré, 2011, Food chemistry.

Chemical and sensory characterization of oxidative behavior in different wines.

V. Ferreira, M. Bueno, J. Cacho, 2010 .

An assessment of the role played by some oxidation-related aldehydes in wine aroma.

V. Ferreira, J. Cacho, L. Culleré, 2007, Journal of agricultural and food chemistry.

Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of an optimized strategy for the determination of oxygen-related odor-active aldehydes in wine.

V. Ferreira, J. Cacho, L. Culleré, 2006, Journal of chromatography. A.

Analysis for wine C5-C8 aldehydes through the determination of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge

V. Ferreira, J. Cacho, L. Culleré, 2004 .

Determination of important odor-active aldehydes of wine through gas chromatography-mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation.

V. Ferreira, J. Cacho, R. Lopez, 2004, Journal of chromatography. A.

Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.

V. Ferreira, T. Dufourcq, J. Cacho, 2015, Food chemistry.

Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms.

V. Ferreira, P. Hernández-Orte, I. Ontañón, 2019, Journal of chromatography. A.

The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?

P. Fernández-Zurbano, V. Ferreira, N. Sommerer, 2018, Food chemistry.

Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum)

V. Ferreira, M. E. Venturini, L. Culleré, 2012 .

Amino Acid Determination in Grape Juices and Wines by HPLC Using a Modification of the 6-Aminoquinolyl-N-Hydroxysuccinimidyl Carbamate (AQC) Method

V. Ferreira, J. Cacho, P. Hernández-Orte, 2003, Chromatographia.

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.

Eva Campo, Juan Cacho, Virgílio Loureiro, 2011, Journal of agricultural and food chemistry.

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.

V. Ferreira, M. Campo, C. Sañudo, 2010, Meat science.

Identification of volatile constituents in wines from Vitis vinifera var vidadillo and sensory contribution of the different wine flavour fractions

V. Ferreira, J. Cacho, Purificación Fernández, 1995 .

Relationship between flavor dilution values and odor unit values in hydroalcoholic solutions : Role of volatility and a practical rule for its estimation

V. Ferreira, M. Ardanuy, J. Cacho, 1998 .

Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

V. Ferreira, J. Cacho, R. Lopez, 1999 .

Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.

V. Ferreira, J. Cacho, E. Campo, 2007, Journal of agricultural and food chemistry.

Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition.

P. Fernández-Zurbano, V. Ferreira, M. Bueno, 2017, Journal of agricultural and food chemistry.

Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.

P. Fernández-Zurbano, V. Ferreira, M. Bueno, 2015, Journal of agricultural and food chemistry.

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

P. Fernández-Zurbano, V. Ferreira, M. Bueno, 2018, Front. Chem..

Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood

V. Ferreira, J. Cacho, A. Escudero, 2009 .

Development 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 degrees.

V. Ferreira, M. Bueno, M. Campo, 2019, Food chemistry.

Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum).

V. Ferreira, M. E. Venturini, L. Culleré, 2013, Food chemistry.

Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection.

M. Aznar, V. Ferreira, J. Cacho, 2002, Journal of chromatography. A.

Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2012 .

Producing headspace extracts for the gas chromatography-olfactometric evaluation of wine aroma.

Juan Cacho, Vicente Ferreira, Ana Escudero, 2010 .

Identification of Impact Odorants of Wines

V. Ferreira, J. Cacho, 2009 .

Olfactometry and Aroma Extract Dilution Analysis of Wines

M. Aznar, V. Ferreira, R. Lopez, 2002 .

Concentration of small volumes of nonpolar solutions containing trace volatile compounds

V. Ferreira, J. Cacho, R. Lopez, 1998 .

New and efficient microextraction/solid-phase extraction method for the gas chromatographic analysis of wine volatiles

V. Ferreira, M. Sharman, J. Cacho, 1996 .

Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.

V. Ferreira, C. Sañudo, A. Escudero, 2012, Journal of food science.

Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds

V. Ferreira, A. Escudero, L. Culleré, 2013, European Food Research and Technology.

Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.

M. Aznar, V. Ferreira, J. Cacho, 2001, Journal of agricultural and food chemistry.

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, 2007, Journal of chromatography. A.

Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation.

V. Ferreira, M. Bueno, Vanesa Carrascón, 2016, Journal of agricultural and food chemistry.

Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy.

V. Ferreira, M. Bueno, J. Zapata, 2014, Journal of chromatography. A.

Contribution of Nonvolatile Composition to Wine Flavor

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2012 .

Microextraction by demixing for the determination of volatile compounds in aqueous solutions

V. Ferreira, J. Cacho, Purificación Fernández, 1992 .

Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.

P. Fernández-Zurbano, V. Ferreira, M. Bueno, 2014, Journal of agricultural and food chemistry.

Prediction of oxidative browning in white wines as a function of their chemical composition

P. Fernández-Zurbano, V. Ferreira, J. Cacho, 1995 .

Factors That Affect the Accumulation of Strecker Aldehydes in Standardized Wines: The Importance of pH in Oxidation

V. Ferreira, A. Escudero, A. Marrufo-Curtido, 2022, Molecules.

A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition.

V. Ferreira, M. Bueno, A. Escudero, 2018, Food chemistry.

Gas chromatography-mass spectrometry strategies for the accurate and sensitive speciation of sulfur dioxide in wine.

V. Ferreira, M. Bueno, I. Ontañón, 2017, Journal of chromatography. A.

Insights on the chemical basis of the astringency of Spanish red wines.

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2012, Food chemistry.

Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2011 .

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.

Vicente Ferreira, P. Fernández-Zurbano, V. Ferreira, 2015, Journal of agricultural and food chemistry.

Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts.

V. Ferreira, J. Cacho, C. Ortega, 2001, Journal of chromatography. A.

Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage.

J. Echávarri, P. Fernández-Zurbano, V. Ferreira, 2016, Food chemistry.

Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA).

D. Valentin, Jordi Ballester, V. Ferreira, 2016, Food research international.

Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.

V. Ferreira, J. Cacho, A. Escudero, 2011, Journal of agricultural and food chemistry.

Relationship between nonvolatile composition and sensory properties of premium Spanish red wines and their correlation to quality perception.

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2010, Journal of agricultural and food chemistry.

Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis

V. Ferreira, J. Cacho, A. Escudero, 1995 .

Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solid-phase microextraction and gas chromatography-pulsed flame photometric detection. Critical study and optimization of a new procedure.

Juan Cacho, Ricardo López, Vicente Ferreira, 2007, Journal of chromatography. A.

Aroma development from non-floral grape precursors by wine lactic acid bacteria

V. Ferreira, J. Cacho, P. Hernández-Orte, 2009 .

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

V. Ferreira, J. Cacho, P. Hernández-Orte, 2012, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study.

V. Ferreira, J. Cacho, Idoia Jarauta, 2005, Journal of agricultural and food chemistry.

Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry

V. Ferreira, J. Cacho, R. Lopez, 2004 .

Selection of Saccharomyces cerevisiae strains applied to the production of Prieto Picudo rosé wines with a different aromatic profile.

V. Ferreira, J. Coque, E. Campo, 2016 .

Chemical and sensory characterisation of the aroma of Çalkarası rosé wine

V. Ferreira, R. Lopez, Merve Darıcı, 2014 .

Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.

M. Aznar, V. Ferreira, J. Cacho, 2003, Journal of agricultural and food chemistry.

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids.

A. Gamero, V. Ferreira, A. Querol, 2011, International journal of food microbiology.

Aroma chemical composition of red wines from different price categories and its relationship to quality.

V. Ferreira, J. Cacho, A. Escudero, 2012, Journal of agricultural and food chemistry.

Comparison of the aromatic profile of three aromatic varieties of Peruvian pisco (Albilla, Muscat and Torontel) by chemical analysis and gas chromatography–olfactometry

V. Ferreira, J. Cacho, L. Culleré, 2013 .

Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 1: intensity and detectability. A review.

Vicente Ferreira, V. Ferreira, 2012 .

Isolation and preliminary characterization of a new bacteriophage against Sphaerotilus natans

A. Nicolau, V. Ferreira, J. Padrão, 2018 .

Matrix effects and solute discrimination when injecting dirty samples in capillary columns: Comparative study between classical split and splitless injections

V. Ferreira, J. Salafranca, J. Cacho, 1993 .

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles.

V. Ferreira, J. Coque, E. Campo, 2012, Food chemistry.

Gas Chromatographic-Olfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat using New Extraction Methods

V. Ferreira, M. Bueno, M. Campo, 2014 .

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.

V. Ferreira, M. Bueno, M. Campo, 2018, Food chemistry.

Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements.

D. Jeffery, P. Fernández-Zurbano, V. Ferreira, 2020, Food research international.

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2015, Journal of the science of food and agriculture.

The impact of grape variety on the aromatic chemical composition of non-aromatic Peruvian pisco

V. Ferreira, J. Cacho, L. Culleré, 2013 .

Some Observations About the Correlation Between the Amino Acid Content of Musts and Wines of the Chardonnay Variety and Their Fermentation Aromas

V. Ferreira, J. Cacho, Cristina Peña, 1999, American Journal of Enology and Viticulture.

The aroma of Grenache red wine: hierarchy and nature of its main odorants

V. Ferreira, J. Cacho, R. Lopez, 1998 .

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines

S. Rocha, M. Coimbra, V. Ferreira, 2020, Molecules.

Effects of the nonvolatile matrix on the aroma perception of wine.

D. Valentin, P. Fernández-Zurbano, V. Ferreira, 2010, Journal of agricultural and food chemistry.

Comparative study of the aromatic profile of different kinds of wine cork stoppers

Juan Cacho, Vicente Ferreira, Laura Culleré, 2009 .

Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113

V. Ferreira, J. Cacho, A. Rapp, 1993 .

An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine.

V. Ferreira, R. Lopez, Y. Wen, 2018, Journal of chromatography. A.

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates.

V. Ferreira, R. Lopez, J. Zapata, 2012, Journal of chromatography. A.

Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma

A. de-la-Fuente-Blanco, V. Ferreira, 2020, Foods.

Is orthonasal olfaction an equilibrium driven process? Design and validation of a dynamic purge and trap system for the study of orthonasal wine aroma

V. Ferreira, J. Cacho, A. Escudero, 2014 .

Headspace analysis of volatile organic compounds from ethanolic systems by direct APCI-MS

Andrew M. Taylor, R. Linforth, M. Aznar, 2004 .

Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2014 .

3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine.

V. Ferreira, J. Cacho, A. Escudero, 2012, Talanta.

Quantitative gas chromatography-olfactometry. Analytical characteristics of a panel of judges using a simple quantitative scale as gas chromatography detector.

Juan Cacho, Vicente Ferreira, M. Aznar, 2003, Journal of chromatography. A.

Coping with matrix effects in headspace solid phase microextraction gas chromatography using multivariate calibration strategies.

V. Ferreira, A. Escudero, J. Zapata, 2015, Journal of chromatography. A.

A Robust SPME Method for the Analysis of Wine Volatiles based on Multiple Internal Standards and Multivariate Regression

V. Ferreira, J. Cacho, J. Zapata, 2014 .

Multidimensional gas chromatography-mass spectrometry determination of 3-alkyl-2-methoxypyrazines in wine and must. A comparison of solid-phase extraction and headspace solid-phase extraction methods.

V. Ferreira, J. Cacho, E. Campo, 2009, Journal of chromatography. A.

Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts.

M. Aznar, V. Ferreira, J. Cacho, 2003, Journal of chromatography. A.

Fast microextraction by demixture for the determination of organochlorine compounds in water

V. Ferreira, C. Nerín, J. Salafranca, 1995 .

Analytical characteristics of sample evaporation with the micro-Kuderna-Danish concentrator

V. Ferreira, J. Cacho, Purificación Fernández, 1995 .

Development of a method for analyzing volatiles from foodstuff matrices, including microextraction by demixture. Application to the analysis of grapes

V. Ferreira, J. Cacho, Javier Melendez, 1992 .

Quantitative determination of trace and ultratrace flavour active compounds in red wines through gas chromatographic-ion trap mass spectrometric analysis of microextracts

V. Ferreira, J. Cacho, R. Lopez, 1998 .

Characterisation of the key odorants in a squid broth (Illex argentinus)

V. Ferreira, R. Lopez, A. Escudero, 2014 .

Modeling grape taste and mouthfeel from chemical composition.

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2021, Food chemistry.

Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2009, Journal of agricultural and food chemistry.

Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine).

V. Ferreira, M. Egea, J. Cacho, 2014, Food chemistry.

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

D. Valentin, D. Peyron, Jordi Ballester, 2015 .

Evolution of Five Anthocyanidin-3-Glucosides in the Skin of the Tempranillo, Moristel, and Garnacha Grape Varieties and Influence of Climatological Variables

V. Ferreira, J. Cacho, Purificación Fernández, 1992 .

Liquid Chromatography-Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines.

V. Ferreira, F. Mattivi, P. Arapitsas, 2020, Journal of agricultural and food chemistry.

Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.

D. Valentin, P. Fernández-Zurbano, V. Ferreira, 2012, Analytica chimica acta.

Sensory properties of premium Spanish red wines and their implication in wine quality perception

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2011 .

Role of hydroxycinnamic acids and flavanols in the oxidation and browning of white wines

P. Fernández-Zurbano, V. Ferreira, J. Cacho, 1998 .

Use of new generation poly(styrene-divinylbenzene) resins for gas-phase trapping-thermal desorption. Application to the retention of seven volatile organic compounds.

V. Ferreira, P. López, C. Nerín, 2007, Journal of chromatography. A.

Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products.

V. Ferreira, R. Pagán, D. García-Gonzalo, 2023, Food research international.

Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine.

A. de-la-Fuente-Blanco, V. Ferreira, M. Sáenz-Navajas, 2021, Food Chemistry.

Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

V. Ferreira, M. Sáenz-Navajas, J. Heras, 2021, OENO One.

Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines

P. Fernández-Zurbano, V. Ferreira, I. Arias, 2019, OENO One.

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines.

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2018, Food research international.

Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry.

V. Ferreira, R. Lopez, I. Ontañón, 2018, Food chemistry.

A modified commercial gas chromatograph for the continuous monitoring of the thermal degradation of sunflower oil and off-line solid phase extraction gas-chromatography-mass spectrometry characterization of released volatiles.

V. Ferreira, J. Sanz, S. de Marcos, 2015, Journal of chromatography. A.

Ferreira subjected to malolactic fermentation in barrels varieties Tempranillo and Cabernet Sauvignon Amino acids and volatile compounds in wines from

V. Ferreira, J. Cacho, P. Hernández-Orte, 2012 .

Volatile aroma compounds and wine sensory attributes

V. Ferreira, 2010 .

Effects of theNonvolatileMatrix on theAromaPerceptionofWine

D. Valentin, V. Ferreira, E. Campo, 2010 .

Sensory Interactions in Wine: Effect Of Nonvolatile Molecules on Wine Aroma and Volatiles on Taste/Astringency Perception

D. Valentin, P. Fernández-Zurbano, V. Ferreira, 2015 .

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

D. Valentin, P. Fernández-Zurbano, V. Ferreira, 2010 .

Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2009, Journal of agricultural and food chemistry.

Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

A. de-la-Fuente-Blanco, V. Ferreira, M. Sáenz-Navajas, 2017 .

Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes.

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2020, Food chemistry.

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Jordi Ballester, V. Ferreira, F. Bordet, 2023, Frontiers in Microbiology.

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances.

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2016, Food chemistry.

Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines.

D. Valentin, P. Fernández-Zurbano, V. Ferreira, 2017, Food research international.

Understanding quality judgements of red wines by experts: Effect of evaluation condition

D. Valentin, J. Echávarri, P. Fernández-Zurbano, 2016 .

Determination of 2-, 3-, 4-methylpentanoic and cyclohexanecarboxylic acids in wine: development of a selective method based on solid phase extraction and gas chromatography-negative chemical ionization mass spectrometry and its application to different wines and alcoholic beverages.

V. Ferreira, Elisa Gracia-Moreno, R. Lopez, 2015, Journal of chromatography. A.

Differences in Chemical Composition of Aroma among Red Wines of Different Price Category

V. Ferreira, J. Cacho, A. Escudero, 2014 .

Importance of 3-Alkyl-2-Methoxypyrazines in Red Wines from Spain

V. Ferreira, J. Cacho, R. Lopez, 2014 .

Selectivity and efficiency of different reversed-phase and mixed-mode sorbents to preconcentrate and isolate aroma molecules.

V. Ferreira, M. Bueno, J. Cacho, 2010, Journal of chromatography. A.

Fate of grape flavor precursors during storage on yeast lees.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2009, Journal of Agricultural and Food Chemistry.

Characterization of the aromatic profile of the Quebranta variety of Peruvian pisco by gas chromatography–olfactometry and chemical analysis

V. Ferreira, J. Cacho, L. Culleré, 2012 .

The Aroma of Wine

Juan Cacho, Vicente Ferreira, V. Ferreira, 2010 .

Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing

V. Ferreira, J. Cacho, P. Hernández-Orte, 2010 .

Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines.

V. Ferreira, A. Escudero, L. Culleré, 2016, Food chemistry.

Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.

V. Ferreira, J. Cacho, R. Lopez, 2003, Journal of chromatography. A.

Air inside a dishwasher: Odour characterization and strategy for measuring odour changes

V. Ferreira, A. Escudero, I. Ontañón, 2018, Flavour and Fragrance Journal.

On the effects of higher alcohols on red wine aroma.

A. de-la-Fuente-Blanco, V. Ferreira, M. Sáenz-Navajas, 2016, Food chemistry.

Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines.

V. Ferreira, M. Bueno, I. Ontañón, 2022, Food research international.

Clues about the role of methional as character impact odorant of some oxidized wines.

V. Ferreira, J. Cacho, A. Escudero, 2000, Journal of agricultural and food chemistry.

Effect of Bentonite Fining on Polyfunctional Mercaptans and Other Volatile Compounds in Sauvignon blanc Wines

V. Ferreira, R. Lopez, P. Hernández-Orte, 2017, American Journal of Enology and Viticulture.

Rapid sensory-directed methodology for the selection of high-quality aroma wines.

V. Ferreira, M. Sáenz-Navajas, P. Hernández-Orte, 2016, Journal of the science of food and agriculture.

Kinetic study, production of volatile compounds and sensorial analysis in the fermentation of Airen and Merlot musts inoculated with three commercial strains of Saccharomyces cerevisiae.

V. Ferreira, S. Pandalai, J. Cacho, 2005 .

Evaluation of Gas Chromatography-Olfactometry for Screening Purposes of Wine Off-Flavors

V. Ferreira, J. Cacho, R. Lopez, 2014 .

Posterior evaluation of odour intensity in gas chromatography-olfactometry: comparison of methods for calculation of panel intensity and their consequences

V. Ferreira, J. Cacho, J. Pet'ka, 2005 .

Optimization and validation of a taste dilution analysis to characterize wine taste.

V. Ferreira, J. Cacho, R. Lopez, 2007, Journal of food science.

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

D. Valentin, P. Fernández-Zurbano, V. Ferreira, 2021, OENO One.

Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature.

V. Ferreira, E. Franco-Luesma, 2016, Journal of agricultural and food chemistry.

The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage.

V. Ferreira, P. Hernández-Orte, E. Franco-Luesma, 2017, Food chemistry.

Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines.

V. Ferreira, E. Franco-Luesma, 2016, Food chemistry.

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines.

D. Valentin, Jordi Ballester, P. Fernández-Zurbano, 2017, Food chemistry.

Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms.

V. Ferreira, P. Hernández-Orte, E. Franco-Luesma, 2018, Food chemistry.

Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet‐like off odour in wines made from sour rotten grapes

V. Ferreira, M. Sáenz-Navajas, J. Cacho, 2012 .

Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines-Occurrence in Spanish Red Wines and Mistelles.

A. de-la-Fuente-Blanco, V. Ferreira, M. Bueno, 2023, Molecules.

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.

J. Curiel, A. de-la-Fuente-Blanco, P. Fernández-Zurbano, 2018, Food microbiology.

Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects.

P. Balda, V. Ferreira, M. Sáenz-Navajas, 2016, Food research international.

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography-olfactometry.

Vicente Ferreira, Laura Culleré, V. Ferreira, 2010 .

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product.

V. Ferreira, A. Escudero, Vincent Chaperon, 2016, Food chemistry.

The Influence of Different Production Processes on the Aromatic Composition of Peruvian Piscos

V. Ferreira, L. Moncayo, J. Cacho, 2013 .

Fast and fully automated analytical method for the screening of residues of aziridine and 2-chloroethylamine in pharmaceutical active principles.

V. Ferreira, L. Mateo-Vivaracho, J. Zapata, 2011, Journal of pharmaceutical and biomedical analysis.

An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation

V. Ferreira, A. Escudero, A. Marrufo-Curtido, 2022, Foods.

Modelling wine astringency from its chemical composition using machine learning algorithms

P. Fernández-Zurbano, V. Ferreira, M. Sáenz-Navajas, 2019, OENO One.

An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates.

T. Næs, P. Fernández-Zurbano, V. Ferreira, 2021, Food chemistry.

Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration.

D. Valentin, A. de-la-Fuente-Blanco, V. Ferreira, 2020, Food chemistry.

Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

D. Valentin, Jordi Ballester, V. Ferreira, 2023, OENO One.

A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma

A. de-la-Fuente-Blanco, V. Ferreira, M. Sáenz-Navajas, 2021, Foods.

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

V. Ferreira, A. Querol, J. Heras, 2021, Food chemistry: X.

Aroma extract dilution analysis. Precision and optimal experimental design.

M. Aznar, V. Ferreira, J. Pet'ka, 2002, Journal of agricultural and food chemistry.

Chemical and sensory characterization of oxidative behavior in different wines.

V. Ferreira, J. Cacho, Laura Culleré, 2010 .

Problems in the Analysis of VSCs and in the Work with “Oxygen-Free” Atmospheres

V. Ferreira, J. Cacho, A. Escudero, 2014 .

Sensory variability associated with anthocyanic and tannic fractions isolated from red wines.

D. Jeffery, P. Fernández-Zurbano, V. Ferreira, 2020, Food research international.

Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines.

V. Ferreira, J. Cacho, Laura Culleré, 2011, Food chemistry.

Use of biocides in the control of filamentous bulking in activated-sludge

A. Nicolau, M. O. Pereira, V. Ferreira, 2017 .

3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine.

V. Ferreira, J. Cacho, A. Escudero, 2012, Talanta.

The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage.

V. Ferreira, P. Hernández-Orte, E. Franco-Luesma, 2017, Food chemistry.

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.

V. Ferreira, J. Cacho, P. Hernández-Orte, 2015, Journal of the science of food and agriculture.

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances.

V. Ferreira, M. Sáenz-Navajas, Paula Herrero, 2016, Food chemistry.