| Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins AB Bautista‐Ortín, A Martínez‐Cutillas, JM Ros‐García, JM López‐Roca, ... International journal of food science & technology 40 (8), 867-878, 2005 | 238 | 2005 |
| A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability A Ortega-Regules, I Romero-Cascales, JM Ros-García, JM López-Roca, ... Analytica Chimica Acta 563 (1-2), 26-32, 2006 | 202 | 2006 |
| Elicitors: A tool for improving fruit phenolic content Y Ruiz-García, E Gómez-Plaza Agriculture 3 (1), 33-52, 2013 | 196 | 2013 |
| A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry E Gómez-Plaza, M Cano-López Food Chemistry 125 (4), 1131-1140, 2011 | 196 | 2011 |
| Differences in anthocyanin extractability from grapes to wines according to variety I Romero-Cascales, A Ortega-Regules, JM López-Roca, ... American Journal of Enology and Viticulture 56 (3), 212-219, 2005 | 195 | 2005 |
| Phenolic compounds and color stability of red wines: Effect of skin maceration time E Gómez-Plaza, R Gil-Muñoz, JM López-Roca, A Martínez-Cutillas, ... American Journal of Enology and Viticulture 52 (3), 266-270, 2001 | 182 | 2001 |
| Color and phenolic compounds of a young red wine. Influence of wine-making techniques, storage temperature, and length of storage time E Gómez-Plaza, R Gil-Muñoz, JM López-Roca, A Martínez Journal of Agricultural and Food Chemistry 48 (3), 736-741, 2000 | 181 | 2000 |
| Anthocyanin fingerprint of grapes: environmental and genetic variations A Ortega‐Regules, I Romero‐Cascales, JM López‐Roca, JM Ros‐García, ... Journal of the Science of Food and Agriculture 86 (10), 1460-1467, 2006 | 180 | 2006 |
| Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines N Busse-Valverde, E Gomez-Plaza, JM Lopez-Roca, R Gil-Munoz, ... Journal of Agricultural and Food Chemistry 58 (21), 11333-11339, 2010 | 173 | 2010 |
| The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics AB Bautista-Ortín, JI Fernández-Fernández, JM López-Roca, ... Journal of Food Composition and Analysis 20 (7), 546-552, 2007 | 166 | 2007 |
| Is partial root-zone drying an effective irrigation technique to improve water use efficiency and fruit quality in field-grown wine grapes under semiarid conditions? ML De la Hera, P Romero, E Gomez-Plaza, A Martinez Agricultural water management 87 (3), 261-274, 2007 | 161 | 2007 |
| Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition LJ Pérez-Prieto, JM López-Roca, A Martínez-Cutillas, F Pardo Mínguez, ... Journal of Agricultural and Food Chemistry 50 (11), 3272-3276, 2002 | 161 | 2002 |
| Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: Methyl jasmonate versus benzothiadiazole Y Ruiz-Garcia, I Romero-Cascales, R Gil-Munoz, ... Journal of Agricultural and Food Chemistry 60 (5), 1283-1290, 2012 | 148 | 2012 |
| The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique N Busse-Valverde, E Gomez-Plaza, JM Lopez-Roca, R Gil-Munoz, ... Journal of Agricultural and Food Chemistry 59 (10), 5450-5455, 2011 | 145 | 2011 |
| Effect of microoxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines M Cano-López, F Pardo-Minguez, JM López-Roca, E Gómez-Plaza American Journal of Enology and Viticulture 57 (3), 325-331, 2006 | 129 | 2006 |
| Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): technological implications A Ortega-Regules, JM Ros-García, AB Bautista-Ortín, JM López-Roca, ... European Food Research and Technology 227, 223-231, 2008 | 127 | 2008 |
| The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process I Romero-Cascales, JM Ros-García, JM López-Roca, E Gómez-Plaza Food Chemistry 130 (3), 626-631, 2012 | 125 | 2012 |
| Changes in skin cell wall composition during the maturation of four premium wine grape varieties A Ortega‐Regules, JM Ros‐García, AB Bautista‐Ortín, JM López‐Roca, ... Journal of the Science of Food and Agriculture 88 (3), 420-428, 2008 | 120 | 2008 |
| The maceration process during winemaking extraction of anthocyanins from grape skins into wine I Romero-Cascales, JI Fernández-Fernández, JM López-Roca, ... European Food Research and Technology 221, 163-167, 2005 | 119 | 2005 |
| Evolution of phenolic compounds during wine fermentation and post-fermentation: influence of grape temperature R Gil-Muñoz, E Gómez-Plaza, A Martınez, JM López-Roca Journal of Food Composition and Analysis 12 (4), 259-272, 1999 | 119 | 1999 |
