Rosa Perestrelo

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

Current trends and recent advances on food authenticity technologies and chemometric approaches

Sónia Medina, Rosa Perestrelo, Pedro Silva et al. · Trends in Food Science & Technology · 2019 · 216 citations

Food Chemistry, Nutrition, Food Authenticity +11

Allergic asthma exhaled breath metabolome: A challenge for comprehensive two-dimensional gas chromatography

Michael Caldeira, Rosa Perestrelo, António S. Barros et al. · Journal of Chromatography A · 2012 · 126 citations · Full text

Asthma, Inflammatory Lung Disease, Biochemistry +8

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings

José S. Câmara, José C. Marques, Rosa Perestrelo et al. · Journal of Chromatography A · 2006 · 120 citations

Whisky Aroma Profile, Analytical Chemistry, Comparative Study +1