| Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration RA Peinado, J Moreno, JE Bueno, JA Moreno, JC Mauricio Food Chemistry 84 (4), 585-590, 2004 | 459 | 2004 |
| Enological chemistry J Moreno, R Peinado Academic Press, 2012 | 207 | 2012 |
| Analytical study of aromatic series in sherry wines subjected to biological aging L Moyano, L Zea, J Moreno, M Medina Journal of Agricultural and Food Chemistry 50 (25), 7356-7361, 2002 | 189 | 2002 |
| Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety M Franco, RA Peinado, M Medina, J Moreno Journal of Agricultural and Food Chemistry 52 (12), 3905-3910, 2004 | 187 | 2004 |
| Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing L Zea, L Moyano, J Moreno, B Cortes, M Medina Food chemistry 75 (1), 79-84, 2001 | 170 | 2001 |
| Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis RA Peinado, JC Mauricio, J Moreno Food Chemistry 94 (2), 232-239, 2006 | 148 | 2006 |
| Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection RA Peinado, JA Moreno, D Muñoz, M Medina, J Moreno Journal of Agricultural and Food Chemistry 52 (21), 6389-6393, 2004 | 144 | 2004 |
| The effects of grape must fermentation conditions on volatile alcohols and esters formed by Saccharomyces cerevisiae JC Mauricio, J Moreno, L Zea, JM Ortega, M Medina Journal of the Science of Food and Agriculture 75 (2), 155-160, 1997 | 143 | 1997 |
| Yeast biocapsules: a new immobilization method and their applications RA Peinado, JJ Moreno, JM Villalba, JA González-Reyes, JM Ortega, ... Enzyme and microbial Technology 40 (1), 79-84, 2006 | 116 | 2006 |
| Analytical differentiation of wine fermentations using pure and mixed yeast cultures JJ Moreno, C Millán, JM Ortega, M Medina Journal of Industrial Microbiology 7, 181-189, 1991 | 113 | 1991 |
| Formation of ethanol, higher alcohols, esters, and terpenes by five yeast strains in musts from Pedro Ximenez grapes in various degrees of ripeness MJ Cabrera, J Moreno, JM Ortega, M Medina American Journal of Enology and Viticulture 39 (4), 283-287, 1988 | 105 | 1988 |
| Yeast immobilization systems for alcoholic wine fermentations: actual trends and future perspectives J Moreno-García, T García-Martínez, JC Mauricio, J Moreno Frontiers in microbiology 9, 339448, 2018 | 96 | 2018 |
| Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process J Peinado, NL de Lerma, J Moreno, RA Peinado Food Chemistry 114 (3), 1050-1055, 2009 | 88 | 2009 |
| Flor yeast: new perspectives beyond wine aging JL Legras, J Moreno-Garcia, S Zara, G Zara, T Garcia-Martinez, ... Frontiers in microbiology 7, 503, 2016 | 86 | 2016 |
| Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures RA Peinado, J Moreno, M Medina, JC Mauricio Biotechnology letters 26, 757-762, 2004 | 85 | 2004 |
| Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes NL De Lerma, A Bellincontro, F Mencarelli, J Moreno, RA Peinado Food Chemistry 130 (2), 447-452, 2012 | 84 | 2012 |
| Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out by Saccharomyces cerevisiae Races bayanus and capensis MB Cortes, J Moreno, L Zea, L Moyano, M Medina Journal of Agricultural and Food Chemistry 46 (6), 2389-2394, 1998 | 80 | 1998 |
| Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation JC Mauricio, JJ Moreno, EM Valero, L Zea, M Medina, JM Ortega Journal of Agricultural and Food Chemistry 41 (11), 2086-2091, 1993 | 77 | 1993 |
| Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains F Vararu, J Moreno-García, CI Zamfir, VV Cotea, J Moreno Food chemistry 197, 373-381, 2016 | 67 | 2016 |
| Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle R Martínez-García, T García-Martínez, A Puig-Pujol, JC Mauricio, ... Food Chemistry 237, 1030-1040, 2017 | 54 | 2017 |
Juan Carlos Garcia MauricioUniversidad de Córdoba, Profesor de MicrobiologíaVerified email at uco.es
