José S. Câmara

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

Investigation of urinary volatile organic metabolites as potential cancer biomarkers by solid-phase microextraction in combination with gas chromatography-mass spectrometry

Catarina L. Silva, Maria Luísa Mendes de Siqueira Passos, José S. Câmara · British Journal of Cancer · 2011 · 232 citations · Full text

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

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