Hernández-Orte P[au] - Search Results

Year	Number of Results
1999	1
2000	1
2002	1
2006	2
2007	1
2009	4
2011	1
2012	3
2014	2
2015	1
2016	1
2017	4
2018	2
2019	3
2020	2
2024	0

1

Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine.

Ferreira V, Franco-Luesma E, Vela E, López R, Hernández-Orte P. Ferreira V, et al. Among authors: hernandez orte p. J Agric Food Chem. 2018 Mar 14;66(10):2237-2246. doi: 10.1021/acs.jafc.7b02427. Epub 2017 Oct 9. J Agric Food Chem. 2018. PMID: 28960073 Review.

2

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

3

How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations?

Alegre Y, Ferreira V, Hernández-Orte P. Alegre Y, et al. Among authors: hernandez orte p. Food Res Int. 2019 Aug;122:1-9. doi: 10.1016/j.foodres.2019.03.066. Epub 2019 Mar 28. Food Res Int. 2019. PMID: 31229059

4

Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs).

Alegre Y, Arias-Pérez I, Hernández-Orte P, Ferreira V. Alegre Y, et al. Among authors: hernandez orte p. Food Res Int. 2020 Jan;127:108728. doi: 10.1016/j.foodres.2019.108728. Epub 2019 Oct 9. Food Res Int. 2020. PMID: 31882095

5

Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors.

Alegre Y, Culleré L, Ferreira V, Hernández-Orte P. Alegre Y, et al. Among authors: hernandez orte p. Food Res Int. 2017 Oct;100(Pt 1):740-747. doi: 10.1016/j.foodres.2017.07.081. Epub 2017 Aug 2. Food Res Int. 2017. PMID: 28873745

6

Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms.

Vela E, Hernandez-Orte P, Franco-Luesma E, Ferreira V. Vela E, et al. Among authors: hernandez orte p. Food Chem. 2018 Mar 15;243:222-230. doi: 10.1016/j.foodchem.2017.09.122. Epub 2017 Sep 28. Food Chem. 2018. PMID: 29146332

7

Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms.

Ontañón I, Vela E, Hernández-Orte P, Ferreira V. Ontañón I, et al. Among authors: hernandez orte p. J Chromatogr A. 2019 Jul 5;1596:152-160. doi: 10.1016/j.chroma.2019.02.052. Epub 2019 Feb 23. J Chromatogr A. 2019. PMID: 30837163

8

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

9

The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage.

Vela E, Hernández-Orte P, Franco-Luesma E, Ferreira V. Vela E, et al. Among authors: hernandez orte p. Food Chem. 2017 Sep 15;231:212-221. doi: 10.1016/j.foodchem.2017.03.125. Epub 2017 Mar 24. Food Chem. 2017. PMID: 28449999

10

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

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