| Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening R Canals, MC Llaudy, J Valls, JM Canals, F Zamora Journal of Agricultural and Food Chemistry 53 (10), 4019-4025, 2005 | 317 | 2005 |
| 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 | 195 | 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 | 179 | 2015 |
| New method for evaluating astringency in red wine MC Llaudy, R Canals, JM Canals, N Rozés, L Arola, F Zamora Journal of Agricultural and Food Chemistry 52 (4), 742-746, 2004 | 166 | 2004 |
| 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 | 141 | 2012 |
| Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine M del Carmen Llaudy, R Canals, S González-Manzano, JM Canals, ... Journal of agricultural and food chemistry 54 (12), 4246-4252, 2006 | 136 | 2006 |
| Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations MC Del Llaudy, R Canals, JM Canals, F Zamora European Food Research and Technology 226, 337-344, 2008 | 134 | 2008 |
| Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava) G Vanrell, R Canals, M Esteruelas, F Fort, JM Canals, F Zamora Food Chemistry 104 (1), 148-155, 2007 | 107 | 2007 |
| 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 | 106 | 2013 |
| Characterization of natural haze protein in sauvignon white wine M Esteruelas, P Poinsaut, N Sieczkowski, S Manteau, MF Fort, JM Canals, ... Food Chemistry 113 (1), 28-35, 2009 | 106 | 2009 |
| 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 | 104 | 2011 |
| Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution A Vignault, MR González-Centeno, O Pascual, J Gombau, M Jourdes, ... Food chemistry 268, 210-219, 2018 | 86 | 2018 |
| Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics M Gil, S Estévez, N Kontoudakis, F Fort, JM Canals, F Zamora European Food Research and Technology 237, 481-488, 2013 | 73 | 2013 |
| 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 | 73 | 2011 |
| Oxygen consumption rates by different oenological tannins in a model wine solution O Pascual, A Vignault, J Gombau, M Navarro, S Gómez-Alonso, ... Food chemistry 234, 26-32, 2017 | 69 | 2017 |
| Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine R Canals, M del Carmen Llaudy, JM Canals, F Zamora European Food Research and Technology 226, 1183-1190, 2008 | 65 | 2008 |
| Influence of grape seeds and stems on wine composition and astringency O Pascual, E González-Royo, M Gil, S Gómez-Alonso, E García-Romero, ... Journal of agricultural and food chemistry 64 (34), 6555-6566, 2016 | 64 | 2016 |
| 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 |
| Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency A Cáceres‐Mella, Á Peña‐Neira, J Narváez‐Bastias, C Jara‐Campos, ... International journal of food science & technology 48 (12), 2588-2594, 2013 | 55 | 2013 |
Mariona Gil CortiellaAcadémico Docente Investigador, Universidad Autónoma de Chile在 uautonoma.cl 的电子邮件经过验证
