Juan Cacho - Publications, H-index & Citations

Juan Cacho

University of Zaragoza

64H指数

236论文数

1.4W被引数

收录论文 103

发表时间

Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-01-01

OAAI

Pereira, Vanda; Santos, Magda; Cacho, Juan; Marques, Jose C.

Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes

FOOD CHEMISTRY

IF9.8

2015-11-01

OAAI

Geffroy, Olivier; Lopez, Ricardo; Serrano, Eric; Dufourcq, Thierry; Gracia-Moreno, Elisa; Cacho, Juan; Ferreira, Vicente

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins

MEAT SCIENCE

IF6.1

2014-12-01

PREAI

Bueno, Monica; Campo, M. Mar; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine)

FOOD CHEMISTRY

IF9.8

2014-12-01

PREAI

Egea, Mariana Buranelo; Pereira-Netto, Adaucto Bellarmino; Cacho, Juan; Ferreira, Vicente; Lopez, Ricardo

Volatile profile of Madeira wines submitted to traditional accelerated ageing

FOOD CHEMISTRY

IF9.8

2014-11-01

PREAI

Pereira, Vanda; Cacho, Juan; Marques, Jose C.

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2014-06-16

PREAI

Hernandez-Orte, Purificacion; Concejero, Belen; Astrain, Jesus; Lacau, Blanca; Cacho, Juan; Ferreira, Vicente

Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments 区分在橡木桶中陈酿和用橡木碎片浸渍的葡萄酒的标准

FOOD RESEARCH INTERNATIONAL

IF8

2014-03-01

PREAI

Hernandez-Orte, Purificacion; Franco, Ernesto; Gonzalez Huerta, Carlos; Martinez Garcia, Juana; Cabellos, Mariano; Suberviola, Julian; Orriols, Ignacio; Cacho, Juan

Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2013-12-24

PREAI

Portugal, Caure; Saenz, Yolanda; Rojo-Bezares, Beatriz; Zarazaga, Myriam; Torres, Carmen; Cacho, Juan; Ruiz-Larrea, Fernanda

Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb

FOOD RESEARCH INTERNATIONAL

IF8

2013-11-01

PREAI

Bueno, Monica; Resconi, Virginia C.; Mar Campo, M.; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

Volatile composition and sensory properties of North West Spain white wines

FOOD RESEARCH INTERNATIONAL

IF8

2013-11-01

OAAI

Vilanova, Mar; Escudero, Ana; Grana, Maria; Cacho, Juan

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

FOOD RESEARCH INTERNATIONAL

IF8

2013-11-01

PREAI

Cacho, Juan; Moncayo, Liliana; Carlos Palma, Juan; Ferreira, Vicente; Cullere, Laura

Characterization by gas chromatography-olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2013-09-01

OAAI

Cullere, Laura; Fernandez de Simon, Brigida; Cadahia, Estrella; Ferreira, Vicente; Hernandez-Orte, Purificacion; Cacho, Juan

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

MOLECULES

IF4.6

2013-03-05

OAAI

Pereira, Vanda; Albuquerque, Francisco; Cacho, Juan; Marques, Jose C.

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

FOOD RESEARCH INTERNATIONAL

IF8

2012-11-01

PREAI

Cacho, Juan; Moncayo, Liliana; Carlos Palma, Juan; Ferreira, Vicente; Cullere, Laura

3-Methyl-2-butene-1-thiol: Identification, analysis, occurrence and sensory role of an uncommon thiol in wine

TALANTA

IF6.1

2012-09-01

PREAI

San-Juan, Felipe; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2012-05-14

PREAI

San Juan, Felipe; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat (vol 129, pg 1909, 2011)

FOOD CHEMISTRY

IF9.8

2012-05-01

PREAI

Bueno, Monica; Resconi, Virginia C.; Mar Campo, M.; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis

ANALYTICA CHIMICA ACTA

IF6

2012-03-01

OAAI

Vilanova, M.; Campo, E.; Escudero, A.; Grana, M.; Masa, A.; Cacho, J.

S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review

FOOD CHEMISTRY

IF9.8

2012-03-01

PREAI

Pena-Gallego, Almudena; Hernandez-Orte, Purificacion; Cacho, Juan; Ferreira, Vicente

Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

FOOD CHEMISTRY

IF9.8

2011-12-01

PREAI

Bueno, Monica; Resconi, Virginia C.; Mar Campo, M.; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

研究方向