Purificación Hernández-Orte

Author

Also Known As

P HERNANDEZORTE, P Hernández-Orte, P. HERNANDEZ-ORTE, P. Hernandez Orte, P. Hernandez-Orte, P. Hernández-Orte, P. Hernández–Orte, Puri Hernández Orte, Purificacion Hernandez-Orte, Purificacion Hernandez‐Orte

Publications

3.3K

Citations

H-Index

Concepts

All Affiliations

Universidad de Zaragoza Centro de Investigación y Tecnología Agroalimentaria de Aragón Centro de Salud Casa del Barco Universitat de València Gobierno de Navarra

About

Purificación Hernández-Orte is an author at Universidad de Zaragoza specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	1.1K
2	Medicine	13	13	1K
3	Engineering	11	11	507
4	Biochemistry	10	10	502
5	Natural Sciences	4	4	233

Purificación Hernández-Orte

Publications

Citations

H-Index

Page 1

	Year	Citations
Relationship between Varietal Amino Acid Profile of Grapes and Wine Aromatic Composition. Experiments with Model Solutions and Chemometric Study Purificación Hernández-Orte, Juan Cacho, Vicente Ferreira Journal of Agricultural and Food Chemistry	2002	243
Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions Natalia Loscos, Purificación Hernández-Orte, Juan Cacho, Journal of Agricultural and Food Chemistry	2007	198
Clues about the Role of Methional As Character Impact Odorant of Some Oxidized Wines Ana Escudero, Purificación Hernández-Orte, Juan Cacho, Journal of Agricultural and Food Chemistry FlavoromicsChemical CompositionFood AnalysisOxidized WinesSensory Science	2000	184
Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry Philippe Renault, Cécile Miot‐Sertier, Philippe Marullo, International Journal of Food Microbiology BiologyGenetic DiversityMolecular EcologyMedicineGenetics	2009	171
Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine Purificación Hernández-Orte, M. J. Ibarz, Juan Cacho, Food Chemistry Food ChemistryAmino AcidsTanninChemical CompositionObtained Wine	2004	148
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 M. J. Ibarz, Vicente Ferreira, Purificación Hernández-Orte, Journal of Chromatography A Food ChemistryFlavor PrecursorsFlavoromicsHealth SciencesMedicine	2006	139
Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media Purificación Hernández-Orte, Marina Bely, Juan Cacho, Australian Journal of Grape and Wine Research EngineeringControlled Synthetic MediumBiochemical EngineeringMetabolic EngineeringYeast	2006	106
Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation Purificación Hernández-Orte, M. J. Ibarz, Juan Cacho, Food Chemistry Food ChemistryBiosynthesisFood FermentationBiochemistryAmino Acid	2005	103
Aroma development from non-floral grape precursors by wine lactic acid bacteria Purificación Hernández-Orte, Manuela Cersosimo, Natalia Loscos, Food Research International Food ChemistryBiosynthesisFood FermentationFlavoromicsHealth Sciences	2009	95
Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times Noelia López, Eduardo Puértolas, Purificación Hernández-Orte, LWT Pulsed Electric FieldModel WinesCabernet SauvignonAnthocyanins Composition	2009	93

Page 1