| Influence of the heterogeneity of grape phenolic maturity on wine composition and quality N Kontoudakis, M Esteruelas, F Fort, JM Canals, V De Freitas, F Zamora Food Chemistry 124 (3), 767-774, 2011 | 200 | 2011 |
| Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base … E González-Royo, O Pascual, N Kontoudakis, M Esteruelas, ... European Food Research and Technology 240, 999-1012, 2015 | 189 | 2015 |
| Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines M Gil, N Kontoudakis, E González, M Esteruelas, F Fort, JM Canals, ... Journal of Agricultural and Food Chemistry 60 (32), 7988-8001, 2012 | 143 | 2012 |
| Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning M Gil, M Esteruelas, E González, N Kontoudakis, J Jiménez, F Fort, ... Journal of agricultural and food chemistry 61 (20), 4968-4978, 2013 | 109 | 2013 |
| Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine N Kontoudakis, M Esteruelas, F Fort, JM Canals, F Zamora Australian Journal of Grape and Wine Research 17 (2), 230-238, 2011 | 109 | 2011 |
| Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation N Kontoudakis, E Gonzalez, M Gil, M Esteruelas, F Fort, JM Canals, ... Journal of Agricultural and Food Chemistry 59 (5), 1974-1984, 2011 | 74 | 2011 |
| Comparison of methods for estimating phenolic maturity in grapes: Correlation between predicted and obtained parameters N Kontoudakis, M Esteruelas, F Fort, JM Canals, F Zamora Analytica chimica acta 660 (1-2), 127-133, 2010 | 63 | 2010 |
| Phenolic compounds present in natural haze protein of Sauvignon white wine M Esteruelas, N Kontoudakis, M Gil, MF Fort, JM Canals, F Zamora Food Research International 44 (1), 77-83, 2011 | 57 | 2011 |
| Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption M Rousseva, N Kontoudakis, LM Schmidtke, GR Scollary, AC Clark Food chemistry 203, 440-447, 2016 | 49 | 2016 |
| Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content M Navarro, N Kontoudakis, T Giordanengo, S Gómez-Alonso, ... Food Chemistry 199, 822-827, 2016 | 48 | 2016 |
| Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava) M Esteruelas, E González‐Royo, N Kontoudakis, A Orte, A Cantos, ... Journal of the Science of Food and Agriculture 95 (10), 2071-2080, 2015 | 46 | 2015 |
| The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine E González‐Royo, M Esteruelas, N Kontoudakis, F Fort, JM Canals, ... Journal of the Science of Food and Agriculture 97 (1), 172-181, 2017 | 43 | 2017 |
| Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes AC Clark, N Kontoudakis, C Barril, LM Schmidtke, GR Scollary Talanta 154, 431-437, 2016 | 36 | 2016 |
| Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition N Kontoudakis, LM Schmidtke, MZ Bekker, M Smith, PA Smith, ... Food chemistry 274, 89-99, 2019 | 33 | 2019 |
| Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels M Navarro, N Kontoudakis, S Gómez-Alonso, E García-Romero, ... Food Research International 87, 197-203, 2016 | 33 | 2016 |
| Biological interactions of a calcium silicate based cement (Biodentine™) with stem cells from human exfoliated deciduous teeth E Athanasiadou, M Paschalidou, A Theocharidou, N Kontoudakis, ... Dental Materials 34 (12), 1797-1813, 2018 | 32 | 2018 |
| Impact of stopper type on oxygen ingress during wine bottling when using an inert gas cover N Kontoudakis, P Biosca, R Canals, F Fort, JM Canals, F Zamora Australian journal of grape and wine research 14 (2), 116-122, 2008 | 31 | 2008 |
| The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds N Kontoudakis, M Smith, A Guo, PA Smith, GR Scollary, EN Wilkes, ... Food Research International 98, 95-102, 2017 | 30 | 2017 |
| The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine N Kontoudakis, A Guo, GR Scollary, AC Clark Food chemistry 229, 319-328, 2017 | 28 | 2017 |
| Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel M Navarro, N Kontoudakis, S Gómez-Alonso, E García-Romero, ... European Food Research and Technology 244, 245-258, 2018 | 27 | 2018 |
