Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls S Razmkhab, A Lopez-Toledano, JM Ortega, M Mayen, J Merida, ... Journal of Agricultural and Food Chemistry 50 (25), 7432-7437, 2002 | 116 | 2002 |
Changes in color and phenolic compounds during the raisining of grape cv. Pedro Ximenez MP Serratosa, A Lopez-Toledano, J Merida, M Medina Journal of Agricultural and Food Chemistry 56 (8), 2810-2816, 2008 | 98 | 2008 |
Phenolic compounds and browning in sherry wines subjected to oxidative and biological aging M Fabios, A Lopez-Toledano, M Mayen, J Merida, M Medina Journal of Agricultural and Food Chemistry 48 (6), 2155-2159, 2000 | 65 | 2000 |
Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions A Marquez, MP Serratosa, A Lopez-Toledano, J Merida Food Chemistry 130 (1), 111-120, 2012 | 64 | 2012 |
Changes in color and phenolic compounds during oxidative aging of sherry white wine AF Ortega, A Lopez‐Toledano, M Mayen, J Merida, M Medina Journal of food science 68 (8), 2461-2468, 2003 | 47 | 2003 |
Drying of Pedro Ximenez grapes in chamber at controlled temperature and with dipping pretreatments. Changes in the color fraction MP Serratosa, A Lopez-Toledano, M Medina, J Merida Journal of agricultural and food chemistry 56 (22), 10739-10746, 2008 | 45 | 2008 |
Yeasts used to delay browning in white wines A Lopez-Toledano, M Mayen, J Merida, M Medina Food chemistry 97 (3), 498-504, 2006 | 36 | 2006 |
Yeast-induced inhibition of (+)-catechin and (−)-epicatechin degradation in model solutions A Lopez-Toledano, M Mayen, J Merida, M Medina Journal of Agricultural and Food Chemistry 50 (6), 1631-1635, 2002 | 35 | 2002 |
Interaction of yeasts with the products resulting from the condensation reaction between (+)-catechin and acetaldehyde A Lopez-Toledano, D Villaño-Valencia, M Mayen, J Merida, M Medina Journal of agricultural and food chemistry 52 (8), 2376-2381, 2004 | 33 | 2004 |
Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature MP Serratosa, A Marquez, A Lopez-Toledano, M Medina, J Merida Journal of agricultural and food chemistry 59 (5), 1882-1892, 2011 | 28 | 2011 |
Retention of browning compounds by yeasts involved in the winemaking of sherry type wines J Merida, A Lopez-Toledano, T Marquez, C Millan, JM Ortega, M Medina Biotechnology letters 27, 1565-1570, 2005 | 23 | 2005 |
Changes of Ochratoxin A in Grapes Inoculated with Aspergillus carbonarius and Subjected to Chamber-Drying under Controlled Conditions M P. Serratosa, A Lopez-Toledano, C Millan, M Medina, J Merida Journal of agricultural and food chemistry 58 (22), 11907-11912, 2010 | 16 | 2010 |
Characterisation of the colour fraction of Pedro Ximenez Andalusian sweet wines MP Serratosa, A Lopez-Toledano, M Medina, J Merida South African Journal of Enology and Viticulture 32 (1), 155-163, 2011 | 15 | 2011 |
Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels A Lopez-Toledano, J Merida, M Medina European Food Research and Technology 225, 879-885, 2007 | 13 | 2007 |
Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent A Lopez‐Toledano, M Mayen, J Merida, M Medina Journal of food science 69 (8), C599-C603, 2004 | 10 | 2004 |
Immobilized yeasts in κ-carragenate to prevent browning in white wines J Merida, A Lopez-Toledano, M Medina European Food Research and Technology 225, 279-286, 2007 | 9 | 2007 |
Influence of aerobic and anaerobic conditions and yeasts on the reaction between (+)-catechin and glyoxylic acid J Merida, A Lopez-Toledano, M Medina European Food Research and Technology 222, 451-457, 2006 | 9 | 2006 |
Sensory analysis of sweet musts in pedro ximenez cv. grapes dried using different methods MP Serratosa, A Marquez, A Lopez-Toledano, J Merida South African Journal of Enology and Viticulture 33 (1), 14-20, 2012 | 8 | 2012 |
Differences in browning index and CIELAB coordinates of the two grape drying processes, traditional sun-drying and chamber-drying and during the ageing of Pedro Ximenez sweet wine MP Serratosa, A Marquez, A Lopez-Toledano, M Medina, J Merida J Life Sci 5, 974-80, 2011 | 6 | 2011 |
Compostos fenólicos obtidos de uvas secas em câmara com temperatura controlada da casta Pedro Ximénez MP SERRATOSA, A MARQUEZ, A LOPEZ-TOLEDANO, J MERIDA, ... Simpósio de Vitivinicultura do Alentejo 8, 123-131, 2010 | 3 | 2010 |