Concepedia
Statistics
Publications
10
Citations
292
H-Index
Active since
1995
Affiliations
Universidade do Porto(Current)
Rede de Química e Tecnologia
Sogrape Vinhos (Portugal)
Universidade Católica Portuguesa
Frank S. Rogerson is an author at Universidade do Porto specializing in food chemistry, engineering, and wine tasting.
Top concepts
Food ChemistryEngineeringHealthPharmacologyWine TastingAnalytical ChemistryMedicineChemistryFlavoromicsBiotechnology
Publications per year
1995–2022
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 · 71 citations
Food Chemistry, Volatile Carbonyl Compounds, Gas Chromatography +9
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
Fortification Spirit, a Contributor to the Aroma Complexity of Port
Frank S. Rogerson, Víctor de Freitas · Journal of Food Science · 2002 · 44 citations
Food Chemistry, Fortification Spirit, Engineering +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 · 42 citations · Full text
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
Engineering, Flavoromics, Chemical Composition +18
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