Author

Laura Culleré

Ciencias de la Salud, Universidad San Jorge - Cited by 2,141 - wine - aroma - flavor - chromatography - analytical chemistry

Biography

Laura Culleré is affiliated with Laboratory for Aroma Analysis and Enology of Aragon Institute of Engineering Research (I3A) in the Department of Analytical Chemistry as Faculty of Sciences in the University of Zaragoza located in Zaragoza, Spain.
Title
Cited by
Year
An assessment of the role played by some oxidation-related aldehydes in wine aroma
L Culleré, J Cacho, V FerreiraJournal of agricultural and food chemistry 55 (3), 876-881, 7
200
2007
Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry
L Culleré, V Ferreira, B Chevret, ME Venturini, AC Sánchez-Gimeno, ...Food Chemistry 122 (1), 300-306, 2010201
162
2010
Effects of the nonvolatile matrix on the aroma perception of wine
MP Sáenz-Navajas, E Campo, L Culleré, P Fernández-Zurbano, ...Journal of Agricultural and Food Chemistry 58 (9), 5574-5585, 2010201
117
2010
Modeling quality of premium Spanish red wines from gas chromatography− olfactometry data
V Ferreira, F San Juan, A Escudero, L Cullere, P Fernandez-Zurbano, ...Journal of Agricultural and Food Chemistry 57 (16), 7490-7498, 2009200
115
2009
Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods
L Culleré, BF de Simón, E Cadahía, V Ferreira, P Hernández-Orte, ...LWT-Food Science and Technology 53 (1), 240-248, 2013201
75
2013
Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds
L Culleré, F San-Juan, J CachoFood Chemistry 127 (4), 1866-18, 2011201
71
2011
Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels
V Ferreira, M Bueno, E Franco-Luesma, L Cullere, P Fernandez-ZurbanoJournal of agricultural and food chemistry 62 (41), 10015-10027, 2014201
58
2014
Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles
L Culleré, V Ferreira, ME Venturini, P Marco, D BlancoFood chemistry 141 (1), 105-110, 2013201
58
2013
Chemical and sensory characterization of oxidative behavior in different wines
M Bueno, L Culleré, J Cacho, V FerreiraFood Research International 43 (5), 1423-1428, 2010201
58
2010
Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)
L Culleré, V Ferreira, ME Venturini, P Marco, D BlancoFood chemistry 136 (2), 8-525, 2013201
51
2013
Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines
L Culleré, V Ferreira, J CachoFood chemistry 127 (3), 1397-1403, 2011201
47
2011
Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of …
V Ferreira, L Culleré, N Loscos, J CachoJournal of Chromatography A 1122 (1-2), 255-265, 2006200
44
2006
2-Methyl-3-(methyldithio) furan: A new odorant identified in different monovarietal red wines from the Canary Islands and aromatic profile of these wines
L Culleré, A Escudero, JP Pérez-Trujillo, J Cacho, V FerreiraJournal of Food Composition and Analysis 21 (8), 708-715, 2008200
41
2008
Characterization of the aromatic profile of the Italia variety of Peruvian pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and …
J Cacho, L Moncayo, JC Palma, V Ferreira, L CulleréFood research international 49 (1), 117-125, 2012201
40
2012
Multidimensional gas chromatography–mass spectrometry determination of 3-alkyl-2-methoxypyrazines in wine and must. A comparison of solid-phase extraction and headspace solid …
L Culleré, A Escudero, E Campo, J Cacho, V FerreiraJournal of Chromatography A 1216 (18), 4040-4045, 2009200
38
2009
Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum)
L Culleré, V Ferreira, ME Venturini, P Marco, D BlancoInnovative food science & emerging technologies 13, 151-157, 2012201
36
2012
Comparative study of the aromatic profile of different kinds of wine cork stoppers
L Culleré, J Cacho, V FerreiraFood chemistry 112 (2), 381-387, 2009200
34
2009
Validation of an analytical method for the solid phase extraction, in cartridge derivatization and subsequent gas chromatographic–ion trap tandem mass spectrometric …
L Culleré, J Cacho, V FerreiraAnalytica chimica acta 563 (1-2), 51-57, 2006200
32
2006
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product
P Herrero, P Sáenz-Navajas, L Culleré, V Ferreira, A Chatin, V Chaperon, ...Food Chemistry 207, 239-250, 2016201
28
2016
The impact of grape variety on the aromatic chemical composition of non-aromatic Peruvian pisco
J Cacho, L Moncayo, JC Palma, V Ferreira, L CulleréFood Research International 54 (1), 373-381, 2013201
27
2013

Referred From: https://scholar.google.com/citations?user=EF2hOkcAAAAJ&hl=en

Cited by
Citations 2141
h-index 23
i10-index 32
Open Access Journals