| Simultaneous analysis of free amino acids and biogenic amines in honey and wine samples using in loop orthophthalaldeyde derivatization procedure V Pereira, M Pontes, JS Câmara, JC Marques Journal of Chromatography A 1189 (1-2), 435-443, 2008 | 191 | 2008 |
| HPLC‐DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples V Pereira, JS Câmara, J Cacho, JC Marques Journal of separation science 33 (9), 1204-1215, 2010 | 157 | 2010 |
| Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions V Pereira, FM Albuquerque, AC Ferreira, J Cacho, JC Marques Food Research International 44 (1), 71-76, 2011 | 151 | 2011 |
| Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The … A Rudnitskaya, SM Rocha, A Legin, V Pereira, JC Marques Analytica Chimica Acta 662 (1), 82-89, 2010 | 107 | 2010 |
| Volatile profile of Madeira wines submitted to traditional accelerated ageing V Pereira, J Cacho, JC Marques Food Chemistry 162, 122-134, 2014 | 95 | 2014 |
| Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC N Paixão, V Pereira, JC Marques, JS Câmara Journal of separation science 31 (12), 2189-2198, 2008 | 81 | 2008 |
| Rapid and sensitive methodology for determination of ethyl carbamate in fortified wines using microextraction by packed sorbent and gas chromatography with mass spectrometric … JM Leça, V Pereira, AC Pereira, JC Marques Analytica Chimica Acta 811, 29-35, 2014 | 59 | 2014 |
| Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: The Madeira wine case study V Pereira, F Albuquerque, J Cacho, JC Marques Molecules 18 (3), 2997-3017, 2013 | 56 | 2013 |
| Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches MJ Carvalho, V Pereira, AC Pereira, JL Pinto, JC Marques Food and Bioprocess Technology 8, 2309-2318, 2015 | 40 | 2015 |
| Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines V Pereira, M Santos, J Cacho, JC Marques LWT 75, 719-726, 2017 | 36 | 2017 |
| Evaluation of fucoxanthin contents in seaweed biomass by vortex-assisted solid-liquid microextraction using high-performance liquid chromatography with photodiode array detection N Nunes, JM Leça, AC Pereira, V Pereira, S Ferraz, MC Barreto, ... Algal Research 42, 101603, 2019 | 31 | 2019 |
| Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions R Rendall, MS Reis, AC Pereira, C Pestana, V Pereira, JC Marques Chemometrics and Intelligent Laboratory Systems 142, 131-142, 2015 | 26 | 2015 |
| Amino Acids and Biogenic Amines Evolution during the Estufagem of Fortified Wines V Pereira, AC Pereira, JP Pérez Trujillo, J Cacho, JC Marques Journal of Chemistry 2015 (1), 494285, 2015 | 26 | 2015 |
| Rapid Determination of Sotolon in Fortified Wines Using a Miniaturized Liquid‐Liquid Extraction Followed by LC‐MS/MS Analysis V Pereira, JM Leça, JM Gaspar, AC Pereira, JC Marques Journal of analytical methods in chemistry 2018 (1), 4393040, 2018 | 23 | 2018 |
| Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold A Miranda, V Pereira, M Pontes, F Albuquerque, JC Marques Ciência e Técnica Vitivinícola 32 (1), 1-11, 2017 | 23 | 2017 |
| Emerging trends in fortified wines: A scientific perspective V Pereira, AC Pereira, JC Marques Alcoholic beverages, 419-470, 2019 | 21 | 2019 |
| A sensitive method for the rapid determination of underivatized ethyl carbamate in fortified wine by liquid chromatography-electrospray tandem mass spectrometry JM Leça, V Pereira, AC Pereira, JC Marques Food Analytical Methods 11 (2), 327-333, 2018 | 17 | 2018 |
| A simple emulsification-assisted extraction method for the GC–MS/SIM analysis of wine markers of aging and oxidation: application for studying micro-oxygenation in madeira wine AI Freitas, V Pereira, JM Leça, AC Pereira, F Albuquerque, JC Marques Food Analytical Methods 11, 2056-2065, 2018 | 15 | 2018 |
| Modelling the ageing process: A novel strategy to analyze the wine evolution towards the expected features AC Pereira, MJ Carvalho, A Miranda, JM Leça, V Pereira, F Albuquerque, ... Chemometrics and Intelligent Laboratory Systems 154, 176-184, 2016 | 15 | 2016 |
| Analytical methodologies for the determination of biogenic amines in wines: An overview of the recent trends A Miranda, JM Leça, V Pereira, JC Marques Journal of Analytical, Bioanalytical and Separation Techniques 2, 52-57, 2017 | 14 | 2017 |
