F. Albuquerque

Modelling the ageing process: A novel strategy to analyze the wine evolution towards the expected features ☆

Ana C. Pereira, J. Marques, M. Reis, 2016 .

Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold

J. Marques, V. Pereira, Andreia Miranda, 2017 .

Impact of forced-aging process on madeira wine flavor.

Tim Hogg, José S Câmara, J. Marques, 2008, Journal of agricultural and food chemistry.

Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds

José C. Marques, Rosa Perestrelo, José S. Câmara, 2006 .

Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions

Juan Cacho, Vanda Pereira, José C. Marques, 2011 .

Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

J. Marques, V. Pereira, J. Cacho, 2013, Molecules.

Distinctive characteristics of Madeira wine regarding its traditional winemaking and modern analytical methodologies.

Rosa Perestrelo, José S Câmara, Francisco Albuquerque, 2011, Advances in food and nutrition research.

A Simple Emulsification-Assisted Extraction Method for the GC–MS/SIM Analysis of Wine Markers of Aging and Oxidation: Application for Studying Micro-Oxygenation in Madeira Wine

Ana C. Pereira, J. Marques, V. Pereira, 2018, Food Analytical Methods.