José Félix Lara

Study of the Evolution of Nitrogen Compounds during Grape Ripening. Application to Differentiate Grape Varieties and Cultivated Systems

Teresa Garde‐Cerdán, Cándida Lorenzo, José Félix Lara et al. · Journal of Agricultural and Food Chemistry · 2009 · 94 citations

Global grape aroma potential and its individual analysis by SBSE–GC–MS

Miguel A. Pedroza, Amaya Zalacaın, José Félix Lara et al. · Food Research International · 2010 · 73 citations

Flavoromics, Food Analysis, Global Grape +3

Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

Teresa Garde‐Cerdán, Ana M. Martínez‐Gil, Cándida Lorenzo et al. · Food Chemistry · 2010 · 54 citations

Alcoholic Fermentation, Food Fermentation, Botany +6

Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety

Ana M. Martínez‐Gil, Teresa Garde‐Cerdán, Cándida Lorenzo et al. · Journal of Food Science · 2011 · 36 citations · Full text

Nutrition, Amino Acids, Botany +17

Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification

M. Rosario Salinas, Kortes Serrano de la Hoz, Amaya Zalacaın et al. · Talanta · 2011 · 25 citations · Full text

Biosynthesis, Biochemistry, Glycobiology +5