L. Culleré

发表

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

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

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.

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.

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 .

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 .

The Smell of Truffles: From Aroma Biosynthesis to Product Quality

R. Splivallo, L. Culleré, 2016 .

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 .

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 .

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.

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

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

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.

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 .

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.

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.

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.

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 .

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

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

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 .

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.

Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds

Juan Cacho, Laura Culleré, J. Cacho, 2011 .

Effects of theNonvolatileMatrix on theAromaPerceptionofWine

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

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.

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 .

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.