| Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines MJ Cejudo-Bastante, I Hermosín-Gutiérrez, MS Pérez-Coello Food chemistry 124 (3), 738-748, 2011 | 127 | 2011 |
| Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: Influence on volatile composition of white wines F Sonni, MJ Cejudo Bastante, F Chinnici, N Natali, C Riponi Journal of the Science of Food and Agriculture 89 (4), 688-696, 2009 | 99 | 2009 |
| Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics MJ Cejudo-Bastante, MS Pérez-Coello, I Hermosín-Gutiérrez LWT-Food Science and Technology 44 (4), 866-874, 2011 | 79 | 2011 |
| Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of Opuntia ficus-indica MJ Cejudo-Bastante, M Chaalal, H Louaileche, J Parrado, FJ Heredia Journal of agricultural and food chemistry 62 (33), 8491-8499, 2014 | 78 | 2014 |
| Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate B Gordillo, MJ Cejudo-Bastante, FJ Rodríguez-Pulido, MJ Jara-Palacios, ... Journal of agricultural and food chemistry 62 (12), 2663-2671, 2014 | 66 | 2014 |
| Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS) A Marrufo-Curtido, MJ Cejudo-Bastante, E Durán-Guerrero, ... LWT 47 (2), 332-341, 2012 | 64 | 2012 |
| Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence … B Gordillo, MJ Cejudo-Bastante, FJ Rodríguez-Pulido, ML González-Miret, ... Food Chemistry 141 (3), 2184-2190, 2013 | 61 | 2013 |
| Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit C Betancourt, MJ Cejudo-Bastante, FJ Heredia, N Hurtado Food Research International 101, 173-179, 2017 | 60 | 2017 |
| Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine MJ Cejudo-Bastante, L Castro-Vázquez, I Hermosín-Gutiérrez, ... Journal of Agricultural and Food Chemistry 59 (22), 12171-12182, 2011 | 59 | 2011 |
| Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines MJ Cejudo-Bastante, F Sonni, F Chinnici, A Versari, MS Perez-Coello, ... LWT-Food Science and Technology 43 (10), 1501-1507, 2010 | 58 | 2010 |
| Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus) MJ Cejudo-Bastante, N Hurtado, A Delgado, FJ Heredia Journal of food science and technology 53, 2405-2413, 2016 | 53 | 2016 |
| Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha DO stored in oak wood barrels L Castro-Vázquez, ME Alañón, E Calvo, MJ Cejudo, MC Díaz-Maroto, ... Journal of Chromatography A 1218 (30), 4910-4917, 2011 | 51 | 2011 |
| Potential use of new Colombian sources of betalains. Color stability of ulluco (Ullucus tuberosus) extracts under different pH and thermal conditions MJ Cejudo-Bastante, N Hurtado, N Mosquera, FJ Heredia Food research international 64, 465-471, 2014 | 48 | 2014 |
| Hyperoxygenation and bottle storage of Chardonnay white wines: Effects on color-related phenolics, volatile composition, and sensory characteristics MJ Cejudo-Bastante, I Hermosín-Gutiérrez, LI Castro-Vázquez, ... Journal of agricultural and food chemistry 59 (8), 4171-4182, 2011 | 48 | 2011 |
| Accelerated aging against conventional storage: Effects on the volatile composition of chardonnay white wines MJ Cejudo‐Bastante, I Hermosín‐Gutiérrez, MS Pérez‐Coello Journal of food science 78 (4), C507-C513, 2013 | 46 | 2013 |
| Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits MJ Cejudo Bastante, E Duran Guerrero, R Castro Mejias, R Natera Marin, ... Journal of agricultural and food chemistry 58 (22), 11814-11820, 2010 | 44 | 2010 |
| Identification of New Derivatives of 2-S-Glutathionylcaftaric Acid in Aged White Wines by HPLC-DAD-ESI-MSn MJ Cejudo-Bastante, MS Pérez-Coello, I Hermosín-Gutiérrez Journal of Agricultural and Food Chemistry 58 (21), 11483-11492, 2010 | 43 | 2010 |
| Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits MJ Cejudo-Bastante, E Durán, R Castro, MC Rodríguez-Dodero, ... LWT-Food Science and Technology 50 (2), 469-479, 2013 | 36 | 2013 |
| Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate MJ Cejudo-Bastante, B Gordillo, D Hernanz, ML Escudero-Gilete, ... International Journal of Food Science and Technology 49 (8), 1886-1892, 2014 | 35 | 2014 |
| Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions MJ Cejudo-Bastante, N Hurtado, FJ Heredia Food Research International 71, 91-99, 2015 | 33 | 2015 |
