| Global grape aroma potential and its individual analysis by SBSE–GC–MS MA Pedroza, A Zalacain, JF Lara, MR Salinas Food Research International 43 (4), 1003-1008, 2010 | 83 | 2010 |
| Grape detection with convolutional neural networks H Cecotti, A Rivera, M Farhadloo, MA Pedroza Expert Systems with Applications 159, 113588, 2020 | 77 | 2020 |
| Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy C Lorenzo, T Garde-Cerdán, MA Pedroza, GL Alonso, MR Salinas Food Research International 42 (9), 1281-1286, 2009 | 75 | 2009 |
| Microwave-assisted extraction of phenolic compounds from dried waste grape skins MA Pedroza, D Amendola, L Maggi, A Zalacain, DM De Faveri, G Spigno International Journal of Food Engineering 11 (3), 359-370, 2015 | 55 | 2015 |
| Waste grape skins thermal dehydration: Potential release of colour, phenolic and aroma compounds into wine MA Pedroza, M Carmona, F Pardo, MR Salinas, A Zalacain CyTA-Journal of Food 10 (3), 225-234, 2012 | 47 | 2012 |
| Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines MA Pedroza, M Carmona, GL Alonso, MR Salinas, A Zalacain Food chemistry 136 (1), 224-236, 2013 | 37 | 2013 |
| Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions and evolution MA Pedroza, M Carmona, MR Salinas, A Zalacain Journal of agricultural and food chemistry 59 (20), 10976-10986, 2011 | 27 | 2011 |
| Exploring emotions as a new quality parameter in wine MA Pedroza, R Herrell Wine Business Journal 5 (1), 6-26, 2022 | 11 | 2022 |
| Influence of the mite Carpoglyphus lactis (L) on the aroma of pale and dry wines aged under flor yeasts J Marín, R Ocete, M Pedroza, A Zalacain, C de Miguel, MA López, ... Journal of food composition and analysis 22 (7-8), 745-750, 2009 | 7 | 2009 |
| Oenological applications of winemaking by-products MA Pedroza, MR Salinas, GL Alonso, A Zalacain Handbook of Grape Processing By-Products, 215-232, 2017 | 6 | 2017 |
| Preparation of Beverage Samples Spiked with Aroma Standards MA Pedroza, CC Licon Basic Protocols on Emotions, Senses, and Foods, 13-22, 2023 | | 2023 |
| Peripheral Nervous System Responses to Food Stimuli: Electrode Placement and Measures CC Licon, MA Pedroza Basic Protocols on Emotions, Senses, and Foods, 223-232, 2023 | | 2023 |
| Microwave assisted extraction and antioxidant power of dried waste grape skins polyphenols. MA Pedroza, D Amendola, L Maggi, G Spigno, A Zalacain XXVIth International Conference on Polyphenols–Polyphenols Communications …, 2012 | | 2012 |
| Polyphenols microwave assisted extraction from waste grape skins G Spigno, MA Pedroza, D Amendola, L Maggi, A Zalacain, DM De Faveri Proceeding of the International Conference Bio & Food Electrotechnologies …, 2012 | | 2012 |
| Estudio de la dosificación, tiempo de maceración y granulometría de hollejos deshidratados sobre el color y la composición fenólica en vino sintético MA Pedroza, MC Delgado, GLAD Marta, MRS Fernández, AZ Aramburu Trabajos presentados con motivo del VII Foro Mundial del Vino:[recurso …, 2010 | | 2010 |
| Efecto de las deshidratación en la composición fenólica de hollejos de distintas viníferas MA Pedroza, GLAD Marta, MC Delgado, MRS Fernández, AZ Aramburu Nuevos horizontes en la viticultura y enología: X Congreso Nacional de …, 2009 | | 2009 |
| Late season canopy management practices to reduce sugar loading and improve color profile of Cabernet-Sauvignon grapes and wines in the high irradiance and hot conditions of … L Brillante, M Pedroza, K Singh, K Vasquez | | |
