Author

Vicente Ferreira

University of Zaragoza - Cited by 18,462 - food science - analytical chemistry - wine - aroma - flavor

Biography

Vicente Ferreira directs the Laboratory for Aroma Analysis and Enology, a world reference in aroma chemistry and oenological chemistry. His main scientific interest is to understand the chemical bases of the aromatic and taste perception of complex products. For this he has become a specialist in methods of identification, quantification and characterization of aromatic and taste molecules and in the modeling of the sensory response. His research seeks to identify and act on the chemical keys of the sensory quality of products in order to improve and optimize both the products and their production processes.  
Title
Cited by
Year
The actual and potential aroma of winemaking grapes
V Ferreira, R LopezBiomolecules 9 (12), 818, 2019201
90
2019
Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees
M Bueno, VC Resconi, MM Campo, V Ferreira, A EscuderoFood Chemistry 281, 49-56, 2019201
57
2019
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
A De-La-Fuente-Blanco, MP Sáenz-Navajas, D Valentin, V FerreiraFood chemistry 307, 125553, 2020202
48
2020
Revealing the usefulness of aroma networks to explain wine aroma properties: A case study of Portuguese wines
S Petronilho, R Lopez, V Ferreira, MA Coimbra, SM RochaMolecules 25 (2), 272, 2020202
40
2020
Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach
I Oliveira, V FerreiraMicroorganisms 7 (6), 164, 2019201
35
2019
Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements
MP Sáenz-Navajas, S Ferrero-del-Teso, DW Jeffery, V Ferreira, ...Food Research International 131, 108945, 2020202
34
2020
Gas chromatography olfactometry (GC-O) for the (semi) quantitative screening of wine aroma
A de-la-Fuente-Blanco, V FerreiraFoods 9 (12), 1892, 2020202
27
2020
Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes
Y Alegre, MP Sáenz-Navajas, P Hernández-Orte, V FerreiraFood Chemistry 331, 1277,
20
2020
Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)
Y Alegre, I Arias-Pérez, P Hernández-Orte, V FerreiraFood Research International 127, 108728, 2020202
19
2020
Modelling wine astringency from its chemical composition using machine learning algorithms
MP Sáenz-Navajas, D Pascual, M Romero, S Ferrero-Del-Teso, ...Oeno One, 202
19
2019
Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines
S Ferrero-del-Teso, I Arias, A Escudero, V Ferreira, P Fernández-Zurbano, ...Lwt 1, 108848, 2020202
18
2020
Wine aroma vectors and sensory attributes
V Ferreira, A de la Fuente, MP Sáenz-NavajasManaging wine quality, 3-39, 2022202
18
2022
Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for …
I Ontañón, E Vela, P Hernández-Orte, V FerreiraJournal of Chromatography A 1596, 152-160, 2019201
17
2019
Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes
I Arias-Pérez, S Ferrero-Del-Teso, MP Sáenz-Navajas, ...Food chemistry 320, 126610, 2020202
16
2020
Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine
I Arias-Pérez, MP Sáenz-Navajas, A De-La-Fuente-Blanco, V Ferreira, ...Food Chemistry 361, 130081, 2021202
16
2021
Modeling grape taste and mouthfeel from chemical composition
S Ferrero-del-Teso, A Suárez, C Ferreira, D Perenzoni, P Arapitsas, ...Food Chemistry 371, 1168, 2022202
13
2022
Sensory variability associated with anthocyanic and tannic fractions isolated from red wines
S Ferrero-del-Teso, A Suárez, DW Jeffery, V Ferreira, ...Food Research International 6, 109340, 2020202
13
2020
A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
V Ferreira, A De-La-Fuente-Blanco, MP Sáenz-NavajasFoods 10 (7), 1627, 2021202
11
2021
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
M Denat, D Pérez, JM Heras, A Querol, V FerreiraFood chemistry: X 9, 1006, 2021202
11
2021
Liquid chromatography–mass spectrometry-based metabolomics for understanding the compositional changes induced by oxidative or anoxic storage of red wines
I Ontañón, D Sánchez, V Sáez, F Mattivi, V Ferreira, P ArapitsasJournal of Agricultural and Food Chemistry 68 (47), 13367-13379, 2020202
10
2020

Referred From: https://scholar.google.com/citations?user=559LRhcAAAAJ&hl=en&oi=ao

Cited by
Citations 18462
h-index 73
i10-index 221
Open Access Journals