Roser Canals

Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening

Roser Canals, M. C. Llaudy, Josep Valls et al. · Journal of Agricultural and Food Chemistry · 2005 · 239 citations

New Method for Evaluating Astringency in Red Wine

M. C. Llaudy, Roser Canals, Joan Miquel Canals et al. · Journal of Agricultural and Food Chemistry · 2004 · 129 citations

Influence of Micro-Oxygenation Treatment before Oak Aging on Phenolic Compounds Composition, Astringency, and Color of Red Wine

María del Carmen Llaudy, Roser Canals, Susana González‐Manzano et al. · Journal of Agricultural and Food Chemistry · 2006 · 100 citations

Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava)

Guillem Vanrell, Roser Canals, Mireia Esteruelas et al. · Food Chemistry · 2006 · 90 citations

Food Chemistry, Foam Quality, Protein Fraction +2

Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations

M. C. Llaudy, Roser Canals, Joan Miquel Canals et al. · European Food Research and Technology · 2007 · 90 citations

Food Chemistry, Health Sciences, Botany +6