| Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines A Escudero, E Campo, L Fariña, J Cacho, V Ferreira Journal of Agricultural and Food Chemistry 55 (11), 4501-4510, 2007 | 681 | 2007 |
| Gas chromatography− olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines L Culleré, A Escudero, J Cacho, V Ferreira Journal of Agricultural and Food Chemistry 52 (6), 1653-1660, 2004 | 533 | 2004 |
| Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies V Ferreira, N Ortín, A Escudero, R López, J Cacho Journal of Agricultural and Food Chemistry 50 (14), 4048-4054, 2002 | 492 | 2002 |
| Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values A Escudero, B Gogorza, MA Melus, N Ortin, J Cacho, V Ferreira Journal of Agricultural and Food Chemistry 52 (11), 3516-3524, 2004 | 361 | 2004 |
| Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants A Escudero, E Asensio, J Cacho, V Ferreira Food chemistry 77 (3), 325-331, 2002 | 259 | 2002 |
| Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography− olfactometry data E Campo, V Ferreira, A Escudero, J Cacho Journal of Agricultural and Food Chemistry 53 (14), 5682-5690, 2005 | 256 | 2005 |
| The development of aromas in ruminant meat VC Resconi, A Escudero, MM Campo Molecules 18 (6), 6748-6781, 2013 | 231 | 2013 |
| Clues about the role of methional as character impact odorant of some oxidized wines A Escudero, P Hernández-Orte, J Cacho, V Ferreira Journal of Agricultural and Food Chemistry 48 (9), 4268-4272, 2000 | 210 | 2000 |
| Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis V Ferreira, P Fernández, C Peña, A Escudero, JF Cacho Journal of the Science of Food and Agriculture 67 (3), 381-392, 1995 | 208 | 1995 |
| Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines E Campo, V Ferreira, A Escudero, JC Marqués, J Cacho Analytica Chimica Acta 563 (1-2), 180-187, 2006 | 182 | 2006 |
| Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition F San-Juan, V Ferreira, J Cacho, A Escudero Journal of agricultural and Food Chemistry 59 (14), 7916-7924, 2011 | 165 | 2011 |
| Isolation and identification of odorants generated in wine during its oxidation: A gas chromatography–olfactometric study A Escudero, J Cacho, V Ferreira European Food Research and Technology 211, 105-110, 2000 | 157 | 2000 |
| Effect of mixed antimicrobial agents and flavors in active packaging films L Gutierrez, A Escudero, R Batlle, C Nerin Journal of agricultural and food chemistry 57 (18), 8564-8571, 2009 | 143 | 2009 |
| Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets VC Resconi, MM Campo, F Montossi, V Ferreira, C Sañudo, A Escudero Meat Science 85 (4), 700-706, 2010 | 137 | 2010 |
| Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process V Ferreira, A Escudero, P Fernández, JF Cacho Zeitschrift für Lebensmitteluntersuchung und-Forschung A 205, 392-396, 1997 | 126 | 1997 |
| The aroma of Grenache red wine: hierarchy and nature of its main odorants V Ferreira, R López, A Escudero, JF Cacho Journal of the Science of Food and Agriculture 77 (2), 259-267, 1998 | 121 | 1998 |
| Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat M Bueno, VC Resconi, MM Campo, J Cacho, V Ferreira, A Escudero Food Chemistry 129 (4), 1909-1918, 2011 | 119 | 2011 |
| 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, 2009 | 116 | 2009 |
| Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package VC Resconi, A Escudero, JA Beltrán, JL Olleta, C Sañudo, M Mar Campo Journal of Food Science 77 (1), S10-S18, 2012 | 114 | 2012 |
| Aroma chemical composition of red wines from different price categories and its relationship to quality FS Juan, J Cacho, V Ferreira, A Escudero Journal of Agricultural and Food Chemistry 60 (20), 5045-5056, 2012 | 107 | 2012 |
