R. Lopez

发表

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.

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 .

Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine.

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

Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines

L. P. Rodríguez, R. Lopez, J. G. Benı́tez, 2003 .

Determination of trans-resveratrol in wine by micro-HPLC with fluorescence detection.

L. Mondello, P. Dugo, R. Lopez, 2007, Journal of separation science.

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.

The Actual and Potential Aroma of Winemaking Grapes

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

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.

Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation.

H. Gerós, R. Lopez, Viviana Martins, 2020, Food research international.

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.

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.

Investigating the Aroma of Syrah Wines from the Northern Rhone Valley using Supercritical CO2 Dearomatized Wine as a Matrix for Reconstitution Studies.

R. Lopez, J. Condoret, Grégory Pasquier, 2020, Journal of agricultural and food chemistry.

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.

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.

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.

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 .

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.

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 .

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.

Effect of some winemaking factors on rotundone levels of Pelaverga di Verduno wines

R. Lopez, A. Asproudi, F. Bonello, 2021, European Food Research and Technology.

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.

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 .

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.

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.

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.

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 .

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.

FOOD AND NUTRITIONAL ANALYSIS | Alcoholic Beverages

J. Cacho, R. Lopez, 2005 .

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.

Development of a mixed-mode solid phase extraction method and further gas chromatography mass spectrometry for the analysis of 3-alkyl-2-methoxypyrazines in wine.

J. Cacho, R. Lopez, Elisa Gracia-Moreno, 2011, Journal of chromatography. A.

Quantitative analysis of 3-alkyl-2-methoxypyrazines in German Sauvignon blanc wines by MDGC–MS or MDGC–MS/MS for viticultural and enological studies

R. Lopez, H. Schmarr, T. Potouridis, 2014, European Food Research and Technology.

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

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

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.

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.

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

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

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

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

Comparative Archaeometric Analysis by 3D Laser, Short Range Photogrammetry, and Hyperspectral Remote Sensing Applied to the Celtiberian City-State of Segeda

Julio J. Zancajo, Francisco Burillo, R. Lopez, 2011 .

An engineering approach to design a non-centrifugal cane sugar production module: A heat transfer study to improve the energy use

R. Lopez, Jader Rodríguez, S. Escobar, 2020 .