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Vicente Ferreira

instituto de las ciencias de la vid y del vino

72H指数
412论文数
1.7W被引数
收录论文 138
发表时间
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Chemical changes in the volatile composition associated to the anoxic and oxidative storages of red wines
errFood Chemistry
IF9.8
err2026-01-21
err0
errOAAI
errA. Manuel Aragón-Capone; Mónica Bueno; Vicente Ferreira
err分享
err收藏
Systematic identification of novel glycosidic aromatic precursors in winemaking grapes via preparative LC fractionation, target GC and non-targeted UHPLC-MS analysis通过制备性LC分离、目标GC和非靶向UHPLC-MS分析，系统鉴定酿酒葡萄中新颖的糖苷类芳香前体物
errFood Chemistry
IF9.8
err2025-12-01
err0
errOAAI
errBelén González-Martínez; Elayma Sánchez-Acevedo; Arancha de-la-Fuente-Blanco; Ignacio Ontañón; Ricardo López; Vicente Ferreira
err分享
err收藏
Specific impact of nitrogen supplementation on the metabolism of Saccharomyces and hybrids during wine fermentation氮补充对酿酒酵母及其杂交种在葡萄酒发酵期间代谢作用的具体影响
errInternational Journal of Food Microbiology
IF5.2
err2025-10-20
err0
errOAAI
errLainy Ramírez-Aroca; Amparo Querol; Vicente Ferreira; Romain Minebois
err分享
err收藏
A preliminary approach to increase oxidative stability in wines: the addition of sacrificial amino acids naturally occurring in wine to reduce Strecker aldehydes formation提高葡萄酒氧化稳定性的初步方法：添加葡萄酒中自然存在的牺牲性氨基酸以减少斯特雷克醛的形成
errFood Chemistry
IF9.8
err2025-09-18
err0
errOAAI
errÁngel Manuel Aragón-Capone; Mónica Bueno; David Marzo-Méndez; Ana Escudero; Vicente Ferreira
err分享
err收藏
Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)葡萄酒产生硫化氢（H₂S）和甲硫醇（MeSH）能力的动力学研究
errJournal of Agricultural and Food Chemistry
IF6.2
err2025-07-28
err0
errOAAI
errSusana Ainsa-Zazurca; Ignacio Ontañón; Vicente Ferreira
err分享
err收藏
Revisiting sensory and GC-olfactometric changes occurring in Spanish red wines during oxidation重新审视氧化过程中西班牙红葡萄酒中感官特性和GC-嗅辨法测定的变化
errEuropean Food Research and Technology
IF3.2
err2025-07-23
err0
errOAAI
errA. Manuel Aragón-Capone; Arancha de-la-Fuente-Blanco; María-Pilar Sáenz-Navajas; Vicente Ferreira; Mónica Bueno
err分享
err收藏
Grape mistelles are much better than grape C18-extracts to study grape aromatic potential葡萄汁比葡萄C18提取物更适合研究葡萄的芳香潜力。
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-04-01
err0
errOAAI
errGonzalez-Martinez, Belen; de-la-Fuente-Blanco, Arancha; Pena, Cristina; Ferreira, Vicente
err分享
err收藏
The role of polyphenols in oxygen consumption and in the accumulation of acetaldehyde and Strecker aldehydes during wine oxidation
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
errOAAI
errEscudero, Ana; Bueno-Aventin, Elena; Ontanon, Ignacio; Fernadez-Zurbano, Purificacion; Ferreira, Vicente
err分享
err收藏
Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition
errFOOD CHEMISTRY
IF9.8
err2024-05-01
err1
errOAAI
errBordet, Fanny; Romanet, Remy; Bahut, Florian; Ferreira, Vicente; Pena, Cristina; Julien-Ortiz, Anne; Roullier-Gall, Chloe; Alexandre, Herve
err分享
err收藏
Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential
errFOOD CHEMISTRY
IF9.8
err2024-04-01
err2
errOAAI
errSanchez-Acevedo, Elayma S.; Lopez, Ricardo; Ferreira, Vicente
err分享
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A two-run heart-cut multidimensional gas chromatography method using flame ionization and mass spectrometry for automated and robust determination of nearly complete wine aroma-volatile profiles
errJOURNAL OF CHROMATOGRAPHY A
IF4
err2024-01-01
err4
errOAAI
errCastejon-Musulen, Oscar; Lopez, Ricardo; Ontan, Ignacio; Ferreira, Vicente
err分享
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Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines-Occurrence in Spanish Red Wines and Mistelles
errMOLECULES
IF4.6
err2023-05-22
err5
errOAAI
errBueno, Monica; Zapata, Julian; Cullere, Laura; Franco-Luesma, Ernesto; de-la-Fuente-Blanco, Arancha; Ferreira, Vicente
err分享
err收藏
Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-03-01
err10
errOAAI
errMoniente, Marta; Botello-Morte, Laura; Garcia-Gonzalo, Diego; Virto, Raquel; Pagan, Rafael; Ferreira, Vicente; Ontanon, Ignacio
err分享
err收藏
Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures
errFRONTIERS IN MICROBIOLOGY
IF4.5
err2023-02-09
err3
errOAAI
errBordet, Fanny; Romanet, Remy; Bahut, Florian; Ballester, Jordi; Eicher, Camille; Pena, Cristina; Ferreira, Vicente; Gougeon, Regis; Julien-Ortiz, Anne; Roullier-Gall, Chloe; Alexandre, Herve
err分享
err收藏
Factors That Affect the Accumulation of Strecker Aldehydes in Standardized Wines: The Importance of pH in Oxidation
errMOLECULES
IF4.6
err2022-05-10
err8
errOAAI
errMarrufo-Curtido, Almudena; Ferreira, Vicente; Escudero, Ana
err分享
err收藏
Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties
errMICROBIAL BIOTECHNOLOGY
IF5.2
err2022-04-29
err8
errOAAI
errPerez, Dolores; Denat, Marie; Perez-Traves, Laura; Maria Heras, Jose; Manuel Guillamon, Jose; Ferreira, Vicente; Querol, Amparo
err分享
err收藏
Modeling grape taste and mouthfeel from chemical composition
errFOOD CHEMISTRY
IF9.8
err2022-03-01
err13
errOAAI
errFerrero-del-Teso, Sara; Suarez, Alejandro; Ferreira, Chelo; Perenzoni, Daniele; Arapitsas, Panagiotis; Mattivi, Fulvio; Ferreira, Vicente; Fernandez-Zurbano, Purificacion; Saenz-Navajas, Maria-Pilar
err分享
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Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2022-03-01
err10
errOAAI
errPerez, Dolores; Denat, Marie; Maria Heras, Jose; Manuel Guillamon, Jose; Ferreira, Vicente; Querol, Amparo
err分享
err收藏
Can aldehyde accumulation rates of red wines undergoing oxidation be predicted in accelerated conditions? The controverted role of aldehyde-polyphenol reactivity
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-01-17
err3
errOAAI
errMarrufo-Curtido, Almudena; Ferreira, Vicente; Escudero, Ana
err分享
err收藏
Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-12-13
err9
errOAAI
errBueno-Aventin, Elena; Escudero, Ana; Fernandez-Zurbano, Purificacion; Ferreira, Vicente
err分享
err收藏

研究方向

暂无研究方向
合作学者
合作期刊
A
Amparo Querol
H 指数: 75 · 论文数: 337
M
Manuel A. Coimbra
H 指数: 73 · 论文数: 485
C
Cristina Nerı́n
H 指数: 71 · 论文数: 480
T
Tormod Næs
H 指数: 68 · 论文数: 364
F
Fulvio Mattivi
H 指数: 67 · 论文数: 479
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