A. Escudero

发表

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

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

Oxy-steam combustion: The effect of coal rank and steam concentration on combustion characteristics

L. I. Díez, M. Aznar, L. Díez, 2021 .

From O 2 / CO 2 to O 2 / H 2 O combustion : the effect of large 1 steam addition on anthracite ignition , burnout and 2 NO x formation 3 4

M. Aznar, L. Díez, J. Andrés, 2020 .

From O2/CO2 to O2/H2O combustion: The effect of large steam addition on anthracite ignition, burnout and NOx formation

L. I. Díez, M. Aznar, L. Díez, 2020 .

Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography-mass spectrometry and gas chromatography-olfactometry study.

Rosalia Trias, L. Bañeras, E. Anticó, 2009, 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.

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 .

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 .

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 .

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.

Effect of mixed antimicrobial agents and flavors in active packaging films.

C. Nerín, R. Batlle, A. Escudero, 2009, Journal of agricultural and food chemistry.

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

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

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 .

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.

Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry.

Cristina Nerín, Paula Vera, Ana Escudero, 2012, Analytica chimica acta.

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

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

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.

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.

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

Juan Cacho, Vicente Ferreira, Ana Escudero, 2010 .

The Development of Aromas in Ruminant Meat

M. Campo, A. Escudero, V. Resconi, 2013, Molecules.

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.

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.

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.

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 .

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.

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 .

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.

Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.

Carlos Sañudo, Ana Escudero, J. Beltrán, 2012, Journal of food science.

Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.

J. Cacho, E. Campo, A. Escudero, 2012, Analytica chimica acta.

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

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

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 .

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.

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.

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.

Pervaporation of the low ethanol content extracting stream generated from the dealcoholization of red wine by membrane osmotic distillation

C. Téllez, I. Kumakiri, J. Coronas, 2023, Journal of Industrial and Engineering Chemistry.

Towards oxy-steam combustion: The effect of increasing the steam concentration on coal reactivity

L. I. Díez, C. Dueso, J. Andrés, 2019, Fuel.

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 .

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.

Volatile composition and sensory properties of North West Spain white wines

J. Cacho, A. Escudero, M. Vilanova, 2013 .

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.

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.

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

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

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.

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

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

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.

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.

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.

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.

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.

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

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

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.

Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.

J. Cacho, A. Escudero, M. Vilanova, 2012, Analytica chimica acta.