| Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters MA Luruena-Martınez, AM Vivar-Quintana, I Revilla Meat science 68 (3), 383-389, 2004 | 240 | 2004 |
| Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection I Revilla, S Pérez-Magariño, ML González-SanJosé, S Beltrán Journal of Chromatography A 847 (1-2), 83-90, 1999 | 226 | 1999 |
| Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds S Pérez-Magariño, I Revilla, ML González-SanJosé, S Beltrán Journal of Chromatography A 847 (1-2), 75-81, 1999 | 163 | 1999 |
| Compositional changes during the storage of red wines treated with pectolytic enzymes: low molecular-weight phenols and flavan-3-ol derivative levels I Revilla, ML González-SanJosé Food Chemistry 80 (2), 205-214, 2003 | 110 | 2003 |
| Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines I Revilla, ML González‐San José International journal of food science & technology 38 (1), 29-36, 2003 | 88 | 2003 |
| Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk AM Vivar-Quintana, EB De La Mano, I Revilla International Dairy Journal 16 (3), 262-267, 2006 | 69 | 2006 |
| Determination of the mineral composition and toxic element contents of propolis by near infrared spectroscopy MI González-Martín, O Escuredo, I Revilla, AM Vivar-Quintana, MC Coello, ... Sensors 15 (11), 27854-27868, 2015 | 66 | 2015 |
| Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a … M Kargozari, S Moini, AA Basti, Z Emam-Djomeh, H Gandomi, IR Martin, ... Meat Science 97 (1), 104-114, 2014 | 65 | 2014 |
| Methanol release during fermentation of red grapes treated with pectolytic enzymes I Revilla, ML González-SanJosé Food Chemistry 63 (3), 307-312, 1998 | 64 | 1998 |
| Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” Quality Label I Revilla, AM Vivar-Quintana Meat science 73 (2), 189-195, 2006 | 62 | 2006 |
| Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy I Revilla, MI González-Martín, AM Vivar-Quintana, MA Blanco-López, ... Journal of dairy science 99 (7), 5074-5082, 2016 | 56 | 2016 |
| Evolution during the storage of red wines treated with pectolytic enzymes: new anthocyanin pigment formation I Revilla, ML González-Sanjosé Journal of Wine Research 12 (3), 183-197, 2001 | 55 | 2001 |
| Prediction of sensory attributes of cheese by near-infrared spectroscopy MI González-Martín, P Severiano-Pérez, I Revilla, AM Vivar-Quintana, ... Food Chemistry 127 (1), 256-263, 2011 | 54 | 2011 |
| Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts I Revilla, JM Rodríguez-Nogales, AM Vivar-Quintana Journal of Dairy Research 74 (2), 127-136, 2007 | 54 | 2007 |
| The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe I González-Martín, JM Hernández-Hierro, I Revilla, A Vivar-Quintana, ... Food chemistry 127 (1), 147-152, 2011 | 52 | 2011 |
| Pesticide residues and heavy metals in commercially processed propolis MI Gonzalez-Martin, I Revilla, EV Betances-Salcedo, AM Vivar-Quintana Microchemical Journal 143, 423-429, 2018 | 51 | 2018 |
| Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy MI González-Martín, I Revilla, AM Vivar-Quintana, EVB Salcedo Talanta 165, 533-539, 2017 | 49 | 2017 |
| Fatty acids and fat-soluble vitamins in ewe’s milk predicted by near infrared reflectance spectroscopy. Determination of seasonality I Revilla, O Escuredo, MI González-Martín, C Palacios Food chemistry 214, 468-477, 2017 | 49 | 2017 |
| The effect of different paprika types on the ripening process and quality of dry sausages I Revilla, AMV Quintana International journal of food science & technology 40 (4), 411-417, 2005 | 49 | 2005 |
| Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound … M Kargozari, S Moini, AA Basti, Z Emam-Djomeh, M Ghasemlou, IR Martin, ... LWT-Food Science and Technology 59 (2), 849-858, 2014 | 48 | 2014 |
ANA MARÍA VIVAR QUINTANAUniversidad de SalamancaVerified email at usal.es
