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Lopez-Toledano, A
Lopez-Toledano, A
Universidad de Córdoba
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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
1162002
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
982008
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
652000
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
642012
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
472003
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
452008
Yeasts used to delay browning in white wines
A Lopez-Toledano, M Mayen, J Merida, M Medina
Food chemistry 97 (3), 498-504, 2006
362006
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
352002
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
332004
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
282011
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
232005
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
162010
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
152011
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
132007
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
102004
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
92007
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
92006
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
82012
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
62011
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
32010
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