| Formation and accumulation of acetaldehyde and strecker aldehydes during red wine oxidation M Bueno, A Marrufo-Curtido, V Carrascón, P Fernández-Zurbano, ... Frontiers in chemistry 6, 20, 2018 | 74 | 2018 |
| Release and formation of oxidation-related aldehydes during wine oxidation M Bueno, V Carrascón, V Ferreira Journal of Agricultural and Food Chemistry 64 (3), 608-617, 2016 | 71 | 2016 |
| The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition? V Carrascón, A Vallverdú-Queralt, E Meudec, N Sommerer, ... Food chemistry 241, 206-214, 2018 | 70 | 2018 |
| Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2 V Ferreira, V Carrascon, M Bueno, M Ugliano, P Fernandez-Zurbano Journal of agricultural and food chemistry 63 (51), 10928-10937, 2015 | 64 | 2015 |
| Gas chromatography-mass spectrometry strategies for the accurate and sensitive speciation of sulfur dioxide in wine V Carrascon, I Ontañón, M Bueno, V Ferreira Journal of Chromatography A 1504, 27-34, 2017 | 47 | 2017 |
| Oxygen consumption by red wines. Part II: Differential effects on color and chemical composition caused by oxygen taken in different sulfur dioxide-related oxidation contexts V Carrascon, P Fernandez-Zurbano, M Bueno, V Ferreira Journal of agricultural and food chemistry 63 (51), 10938-10947, 2015 | 37 | 2015 |
| The effect of humidity on the ozonolysis of unsaturated compounds in aerosol particles JWL Lee, V Carrascón, PJ Gallimore, SJ Fuller, A Björkegren, DR Spring, ... Physical Chemistry Chemical Physics 14 (22), 8023-8031, 2012 | 36 | 2012 |
| Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition V Carrascón, M Bueno, P Fernandez-Zurbano, V Ferreira Journal of agricultural and food chemistry 65 (43), 9488-9495, 2017 | 29 | 2017 |
| Characterisation of the key odorants in a squid broth (Illex argentinus) V Carrascon, A Escudero, V Ferreira, R Lopez LWT-Food Science and Technology 57 (2), 656-662, 2014 | 22 | 2014 |
| A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition A Marrufo-Curtido, V Carrascón, M Bueno, V Ferreira, A Escudero Food chemistry 248, 37-45, 2018 | 20 | 2018 |
| A study to reduce the allergen contamination in food-contact surfaces at canteen kitchens P Galan-Malo, JC Ortiz, V Carrascon, P Razquin, L Mata International Journal of Gastronomy and Food Science 17, 100165, 2019 | 14 | 2019 |
| An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates C Ferreira, MP Sáenz-Navajas, V Carrascón, T Næs, ... Food Chemistry 365, 130405, 2021 | 7 | 2021 |
| Validation of the Eclipse Farm 4G & COMET for Detection of Antibiotics in Raw Bovine Milk: AOAC Performance Tested MethodSM 022101 P Razquin, D Sanz, A Marco, V Carrascón, S Andaluz, L Soler, A Antón, ... Journal of AOAC International 104 (5), 1289-1297, 2021 | 1 | 2021 |
| Caracterización de los procesos químicos asociados a la oxidación del vino V Carrascón Díaz Caracterización de los procesos químicos asociados a la oxidación del vino, 2017 | 1 | 2017 |
| Validation of the Microlab Salmonella for Detection of Salmonella O Group A-E in Selected Foods: AOAC Performance Tested MethodSM 052401 R Alonso, P Razquin, V Carrascón, L Mata Journal of AOAC International, qsae067, 2024 | | 2024 |
| Acumulación de aldehídos responsables del envejecimiento prematuro del vino M Bueno, V Carrascón, A Marrufo-Curtido, AM Escudero Carra, V Ferreira Interempresas net, Ind. vitiviníc., 2018 | | 2018 |
| The story that kinetics of O2 and SO2 consumption tell us about wine oxidation mechanisms V Carrascón, P Fernández-Zurbano, V Ferreira | | 2017 |
| Changes in phenolic composition of red wines caused by oxidation in relation to the level of SO2 V Carrascón, M Bueno, P Fernández-Zurbano, V Ferreira | | 2016 |
| Novel GC-MS strategies for the accurate and sensitive speciation of SO2 in wine I Ontañón, V Carrascón, M Bueno, V Ferreira | | 2016 |
| The existence of free and complexed forms of mercaptans and the implication of slow reduction processes on their formation and release in wine ageing V Ferreira, E Franco-Luesma, V Carrascón, P Fernández-Zurbano | | 2014 |
Vicente FerreiraUniversity of Zaragoza在 unizar.es 的电子邮件经过验证
