| Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process B Ayestarán, Z Guadalupe, D León Analytica Chimica Acta 513 (1), 29-39, 2004 | 164 | 2004 |
| Maceration enzymes and mannoproteins: A possible strategy to increase colloidal stability and color extraction in red wines Z Guadalupe, A Palacios, B Ayestarán Journal of Agricultural and Food Chemistry 55 (12), 4854-4862, 2007 | 134 | 2007 |
| Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC) Z Guadalupe, O Martínez-Pinilla, Á Garrido, JD Carrillo, B Ayestarán Food Chemistry 131 (1), 367-374, 2012 | 133 | 2012 |
| Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree JM Hernández-Hierro, N Quijada-Morín, L Martínez-Lapuente, ... Food Chemistry 146, 41-47, 2014 | 125 | 2014 |
| Impact of prebloom and fruit set basal leaf removal on the flavonol and anthocyanin composition of Tempranillo grapes MP Diago, B Ayestarán, Z Guadalupe, S Poni, J Tardáguila American journal of enology and viticulture 63 (3), 367-376, 2012 | 116 | 2012 |
| Polysaccharide profile and content during the vinification and aging of Tempranillo red wines Z Guadalupe, B Ayestarán Journal of Agricultural and Food Chemistry 55 (26), 10720-10728, 2007 | 112 | 2007 |
| Yeast mannoproteins in red winemaking: Effect on polysaccharide, polyphenolic, and color composition Z Guadalupe, L Martínez, B Ayestarán American Journal of Enology and Viticulture 61 (2), 191-200, 2010 | 105 | 2010 |
| Effect of commercial mannoprotein addition on polysaccharide, polyphenolic, and color composition in red wines Z Guadalupe, B Ayestarán Journal of agricultural and food chemistry 56 (19), 9022-9029, 2008 | 105 | 2008 |
| Role of major wine constituents in the foam properties of white and rosé sparkling wines L Martínez-Lapuente, Z Guadalupe, B Ayestarán, S Pérez-Magariño Food Chemistry 174, 330-338, 2015 | 83 | 2015 |
| Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging Z Guadalupe, B Ayestarán European Food Research and Technology 228, 29-38, 2008 | 75 | 2008 |
| Phenolic composition of Tempranillo wines following early defoliation of the vines MP Diago, B Ayestarán, Z Guadalupe, Á Garrido, J Tardaguila Journal of the Science of Food and Agriculture 92 (4), 925-934, 2012 | 72 | 2012 |
| Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition R Del Barrio-Galán, S Pérez-Magariño, M Ortega-Heras, Z Guadalupe, ... LWT-food Science and Technology 48 (2), 215-223, 2012 | 66 | 2012 |
| Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation Z Guadalupe, A Soldevilla, MP Sáenz-Navajas, B Ayestarán Journal of Chromatography A 1112 (1-2), 112-120, 2006 | 65 | 2006 |
| Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines B Ayestarán, L Martínez-Lapuente, Z Guadalupe, C Canals, E Adell, ... Food chemistry 276, 187-194, 2019 | 61 | 2019 |
| Changes in polysaccharide composition during sparkling wine making and aging L Martínez-Lapuente, Z Guadalupe, B Ayestarán, M Ortega-Heras, ... Journal of agricultural and food chemistry 61 (50), 12362-12373, 2013 | 56 | 2013 |
| Amino acids and biogenic amines in red varietal wines: The role of grape variety, malolactic fermentation and vintage O Martínez-Pinilla, Z Guadalupe, Z Hernández, B Ayestarán European Food Research and Technology 237, 887-895, 2013 | 54 | 2013 |
| Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: Volatile compounds, amino acids and biogenic amines S Pérez-Magariño, M Ortega-Heras, L Martínez-Lapuente, Z Guadalupe, ... European Food Research and Technology 236, 827-841, 2013 | 50 | 2013 |
| Determination of must and wine polysaccharides by gas chromatography-mass spectrometry (GC-MS) and size-exclusion chromatography (SEC) Z Guadalupe, B Ayestarán, P Williams, T Doco Polysaccharides, np, 2014 | 48 | 2014 |
| Effect of yeast mannoproteins and grape polysaccharides on the growth of wine lactic acid and acetic acid bacteria L Diez, Z Guadalupe, B Ayestarán, F Ruiz-Larrea Journal of agricultural and food chemistry 58 (13), 7731-7739, 2010 | 48 | 2010 |
| Use of commercial dry yeast products rich in mannoproteins for white and rosé sparkling wine elaboration S Pérez-Magariño, L Martínez-Lapuente, M Bueno-Herrera, ... Journal of agricultural and food chemistry 63 (23), 5670-5681, 2015 | 47 | 2015 |
