| 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 | 321 | 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 | 197 | 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 | 193 | 2015 |
| Biochemistry of alcoholic fermentation F Zamora Wine chemistry and biochemistry, 3-26, 2009 | 178 | 2009 |
| 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 | 165 | 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 | 144 | 2012 |
| Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) M Fanzone, F Zamora, V Jofré, M Assof, C Gómez‐Cordovés, ... Journal of the Science of Food and Agriculture 92 (3), 704-718, 2012 | 136 | 2012 |
| Influence of Vine Training and Sunlight Exposure on the 3-Alkyl-2-methoxypyrazines Content in Musts and Wines from the Vitis vinifera Variety Cabernet Sauvignon C Sala, O Busto, J Guasch, F Zamora Journal of agricultural and food chemistry 52 (11), 3492-3497, 2004 | 134 | 2004 |
| 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 | 133 | 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 | 131 | 2008 |
| Phenolic composition of Malbec grape skins and seeds from Valle de Uco (Mendoza, Argentina) during ripening. Effect of cluster thinning M Fanzone, F Zamora, V Jofré, M Assof, Á Pena-Neira Journal of Agricultural and Food Chemistry 59 (11), 6120-6136, 2011 | 122 | 2011 |
| Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines M Fanzone, A Peña-Neira, M Gil, V Jofré, M Assof, F Zamora Food Research International 45 (1), 402-414, 2012 | 113 | 2012 |
| 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 | 113 | 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 | 108 | 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 | 106 | 2011 |
| Phenolic characterization of Malbec wines from Mendoza province (Argentina) M Fanzone, A Peña-Neira, V Jofré, M Assof, F Zamora Journal of Agricultural and Food Chemistry 58 (4), 2388-2397, 2010 | 106 | 2010 |
| 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 |
| Molecular analysis of yeast population dynamics: effect of sulphur dioxide and inoculum on must fermentation M Constantı́, C Reguant, M Poblet, F Zamora, A Mas, JM Guillamón International journal of food microbiology 41 (3), 169-175, 1998 | 103 | 1998 |
| 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 | 87 | 2018 |
| Contents of 3‐alkyl‐2‐methoxypyrazines in musts and wines from Vitis vinifera variety Cabernet Sauvignon: influence of irrigation and plantation density C Sala, O Busto, J Guasch, F Zamora Journal of the Science of Food and Agriculture 85 (7), 1131-1136, 2005 | 84 | 2005 |
