José C. Marques

Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

Neuza Paixão, Rosa Perestrelo, José C. Marques et al. · Food Chemistry · 2007 · 342 citations · Full text

Food Chemistry, White Wines, Food Bioactive Compound +8

Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds

Rosa Perestrelo, A.C. Fernandes, Filipe Albuquerque et al. · Analytica Chimica Acta · 2005 · 264 citations

Food Chemistry, Chemical Composition, Sensory Science +3

Changes in volatile composition of Madeira wines during their oxidative ageing

José S. Câmara, Arminda Alves, José C. Marques · Analytica Chimica Acta · 2005 · 197 citations · Full text

Food Chemistry, Madeira Wines, Oxidative Ageing +1

Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines

Vicente Ferreira, Ana Escudero, José C. Marques et al. · Analytica Chimica Acta · 2005 · 150 citations

Food Chemistry, Gas Chromatography, Chemical Composition +8

Use of Social Information in Seabirds: Compass Rafts Indicate the Heading of Food Patches

Henri Weimerskirch, Sophie Bertrand, Jaime Silva et al. · PLoS ONE · 2010 · 135 citations · Full text

Food Patches, Animal Behaviour, Peruvian Boobies +13