Hernandez-Orte P - Search Results

1

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

Hernandez-Orte P, Concejero B, Astrain J, Lacau B, Cacho J, Ferreira V. Hernandez-Orte P, et al. J Sci Food Agric. 2015 Mar 15;95(4):688-701. doi: 10.1002/jsfa.6748. Epub 2014 Jun 16. J Sci Food Agric. 2015. PMID: 24852393

2

Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.

Hernández-Orte P, Cacho JF, Ferreira V. Hernández-Orte P, et al. J Agric Food Chem. 2002 May 8;50(10):2891-9. doi: 10.1021/jf011395o. J Agric Food Chem. 2002. PMID: 11982416

3

Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.

Loscos N, Hernandez-Orte P, Cacho J, Ferreira V. Loscos N, et al. J Agric Food Chem. 2007 Aug 8;55(16):6674-84. doi: 10.1021/jf0702343. Epub 2007 Jul 7. J Agric Food Chem. 2007. PMID: 17616208

4

Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties.

Loscos N, Hernández-Orte P, Cacho J, Ferreira V. Loscos N, et al. J Agric Food Chem. 2009 Mar 25;57(6):2468-80. doi: 10.1021/jf803256e. J Agric Food Chem. 2009. PMID: 19231895

5

Fate of grape flavor precursors during storage on yeast lees.

Loscos N, Hernández-Orte P, Cacho J, Ferreira V. Loscos N, et al. J Agric Food Chem. 2009 Jun 24;57(12):5468-79. doi: 10.1021/jf804057q. J Agric Food Chem. 2009. PMID: 19459709

6

Rapid sensory-directed methodology for the selection of high-quality aroma wines.

Sáenz-Navajas MP, Alegre Y, de-la-Fuente A, Ferreira V, García D, Eizaguirre S, Razquin I, Hernández-Orte P. Sáenz-Navajas MP, et al. Among authors: hernandez orte p. J Sci Food Agric. 2016 Sep;96(12):4250-62. doi: 10.1002/jsfa.7636. Epub 2016 Feb 15. J Sci Food Agric. 2016. PMID: 26799922

7

Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes.

Alegre Y, Sáenz-Navajas MP, Hernández-Orte P, Ferreira V. Alegre Y, et al. Among authors: hernandez orte p. Food Chem. 2020 Nov 30;331:127207. doi: 10.1016/j.foodchem.2020.127207. Epub 2020 Jun 2. Food Chem. 2020. PMID: 32569964

8

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.

Hernández-Orte P, Peña A, Pardo I, Cacho J, Ferreira V. Hernández-Orte P, et al. Food Sci Technol Int. 2012 Apr;18(2):103-12. doi: 10.1177/1082013211414762. Epub 2012 Feb 29. Food Sci Technol Int. 2012. PMID: 22377626

9

Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes.

Jesús Ibarz M, Ferreira V, Hernández-Orte P, Loscos N, Cacho J. Jesús Ibarz M, et al. J Chromatogr A. 2006 May 26;1116(1-2):217-29. doi: 10.1016/j.chroma.2006.03.020. Epub 2006 Apr 11. J Chromatogr A. 2006. PMID: 16581079

10

Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.

Hernández-Orte P, Peña-Gallego A, Ibarz MJ, Cacho J, Ferreira V. Hernández-Orte P, et al. J Chromatogr A. 2006 Oct 6;1129(2):160-4. doi: 10.1016/j.chroma.2006.06.111. Epub 2006 Jul 31. J Chromatogr A. 2006. PMID: 16876810

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