Frank S. Rogerson

Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines

N. Moreira, Ana Margarida Araújo, Frank S. Rogerson et al. · Food Chemistry · 2018 · 75 citations

Agriculture, Enology, Food Science +12

Chemicals with Sweet Aroma Descriptors Found in Portuguese Wines from the Douro Region:  2,6,6-Trimethylcyclohex-2-ene-1,4-dione and Diacetyl

Frank S. Rogerson, Helena Castro, Nélia Fortunato et al. · Journal of Agricultural and Food Chemistry · 2000 · 52 citations

Agriculture, Enology, Food Science +17

Fortification Spirit, a Contributor to the Aroma Complexity of Port

Frank S. Rogerson, Víctor de Freitas · Journal of Food Science · 2002 · 44 citations

Agriculture, Chemistry, Enology +14

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Denisa D. Mateus, Susana Sousa, Cláudia Coimbra et al. · Foods · 2020 · 44 citations · Full text

Agriculture, Enology, Microbiology +17

1,3‐Dimethoxybenzene, a newly identified component of port wine

Frank S. Rogerson, Zélia Azevedo, Nélia Fortunato et al. · Journal of the Science of Food and Agriculture · 2002 · 21 citations

Agriculture, Chemistry, Enology +15