Pedro J. Martín-Álvarez

In Vitro Fermentation of a Red Wine Extract by Human Gut Microbiota: Changes in Microbial Groups and Formation of Phenolic Metabolites

Fernando Sánchez‐Patán, Carolina Cueva, Marı́a Monagas et al. · Journal of Agricultural and Food Chemistry · 2012 · 176 citations

Agriculture, Food Science, Microbiology +17

The Influence of the Yeast and Type of Culture on the Volatile Composition of Wines Fermented Without Sulfur Dioxide

Tomás Herraiz, Guillermo Reglero, Marta Herráiz et al. · American Journal of Enology and Viticulture · 1990 · 158 citations

Agriculture, Biochemistry, Microbiology +17

Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

Almudena García‐Ruiz, Begoña Bartolomé, Adolfo J. Martínez-Rodríguez et al. · Food Control · 2007 · 152 citations

Agriculture, Food Science, Microbiology +14

Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

Ángela Marcobal, M. Carmen Polo, Pedro J. Martín-Álvarez et al. · Food Research International · 2004 · 145 citations

Agriculture, Biochemistry, Enology +4

Relationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)

Encarnación Pueyo, Pedro J. Martín-Álvarez, M. Carmen Polo · American Journal of Enology and Viticulture · 1995 · 110 citations

Agriculture, Enology, Food Science +17