| Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ... Food Research International 62, 1100-1107, 2014 | 187 | 2014 |
| Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ... LWT-Food Science and Technology 44 (4), 847-853, 2011 | 149 | 2011 |
| Effect of flavonols on wine astringency and their interaction with human saliva R Ferrer-Gallego, NF Brás, I García-Estévez, N Mateus, JC Rivas-Gonzalo, ... Food chemistry 209, 358-364, 2016 | 109 | 2016 |
| Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception R Ferrer-Gallego, R Gonçalves, JC Rivas-Gonzalo, MT Escribano-Bailón, ... Food chemistry 135 (2), 651-658, 2012 | 96 | 2012 |
| New anthocyanin–human salivary protein complexes R Ferrer-Gallego, S Soares, N Mateus, J Rivas-Gonzalo, ... Langmuir 31 (30), 8392-8401, 2015 | 88 | 2015 |
| Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening R Ferrer-Gallego, M García-Marino, JM Hernández-Hierro, ... Analytica Chimica Acta 660 (1-2), 22-28, 2010 | 85 | 2010 |
| Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines C Alcalde-Eon, I García-Estévez, R Ferreras-Charro, JC Rivas-Gonzalo, ... Journal of Food Composition and Analysis 34 (1), 99-113, 2014 | 70 | 2014 |
| Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ... Analytica chimica acta 732, 73-77, 2012 | 68 | 2012 |
| Characterization of sensory properties of flavanols—a molecular dynamic approach R Ferrer-Gallego, N Quijada-Morín, NF Brás, P Gomes, V de Freitas, ... Chemical Senses 40 (6), 381-390, 2015 | 59 | 2015 |
| The wine industry by-products: Applications for food industry and health benefits R Ferrer-Gallego, P Silva Antioxidants 11 (10), 2025, 2022 | 56 | 2022 |
| Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision FJ Rodríguez-Pulido, R Ferrer-Gallego, ML González-Miret, ... Analytica chimica acta 732, 78-82, 2012 | 53 | 2012 |
| Evaluation of sensory parameters of grapes using near infrared spectroscopy R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ... Journal of Food Engineering 118 (3), 333-339, 2013 | 47 | 2013 |
| Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins C Alcalde-Eon, R Ferreras-Charro, R Ferrer-Gallego, FJ Rivero, ... Food Research International 126, 108650, 2019 | 45 | 2019 |
| White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality MA Bañuelos, I Loira, B Guamis, C Escott, JM Del Fresno, ... Food Chemistry 332, 127417, 2020 | 43 | 2020 |
| Evaluation of Tempranillo and Albariño SO2-free wines produced by different chemical alternatives and winemaking procedures R Ferrer-Gallego, M Puxeu, E Nart, L Martín, I Andorrà Food Research International 102, 647-657, 2017 | 40 | 2017 |
| Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seeds R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ... Talanta 82 (5), 1778-1783, 2010 | 38 | 2010 |
| Interaction between wine phenolic acids and salivary proteins by saturation-transfer difference nuclear magnetic resonance spectroscopy (STD-NMR) and molecular dynamics simulations R Ferrer-Gallego, JM Hernández-Hierro, NF Brás, N Vale, P Gomes, ... Journal of Agricultural and Food Chemistry 65 (31), 6434-6441, 2017 | 33 | 2017 |
| Aromatic potential and bioactivity of cork stoppers and cork by-products AM Mislata, M Puxeu, R Ferrer-Gallego Foods 9 (2), 133, 2020 | 31 | 2020 |
| Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides B Baca-Bocanegra, L Martínez-Lapuente, J Nogales-Bueno, ... Carbohydrate Polymers 287, 119365, 2022 | 27 | 2022 |
| Specific profile of Tempranillo grapevines related to Esca-leaf symptoms and climate conditions L Martín, F Fontaine, FJ Castaño, A Songy, R Roda, J Vallet, ... Plant Physiology and Biochemistry 135, 575-587, 2019 | 25 | 2019 |
