Encarnación Pueyo - Concepedia

Author

Encarnación Pueyo

Instituto de Fermentaciones Industriales

Also Known As

E PUEYO, E Pueyo, E. Pueyo, ENCARNACIÓN PUEYO, Encarnación Pueyo, Encarnacíon Pueyo

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Instituto de Fermentaciones Industriales National University of Tucumán

About

Encarnación Pueyo is an author at Instituto de Fermentaciones Industriales specializing in biochemistry, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	19	21	1K
2	Medicine	14	15	750
3	Health Sciences	12	13	876
4	Engineering	9	9	463
5	Natural Sciences	6	6	214

Encarnación Pueyo

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
Amino Acid Composition and Antioxidant Capacity of Spanish Honeys Rosa Ana Pérez, María Teresa Iglesias, Encarnación Pueyo, Journal of Agricultural and Food Chemistry	2006	178
Usefulness of Amino Acid Composition To Discriminate between Honeydew and Floral Honeys. Application to Honeys from a Small Geographic Area María Teresa Iglesias, Cristina de Lorenzo, María del Carmen Polo, Journal of Agricultural and Food Chemistry	2003	157
Potential of phenolic compounds for controlling lactic acid bacteria growth in wine Almudena García‐Ruiz, Begoña Bartolomé, Adolfo J. Martínez-Rodríguez, Food Control Food ChemistryPhenolic CompoundsFood FermentationMicrobial ContaminationWine Perception	2007	150
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 Food ChemistryFoam HeightVolatile CompoundsFlavoromicsIn Vitro Fermentation	1995	110
Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology María Ángeles Pozo‐Bayón, Adolfo J. Martínez-Rodríguez, Encarnación Pueyo, Trends in Food Science & Technology Food ChemistryWine ProductionBiosynthesisEngineeringBiochemistry	2009	102
Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines) M. Victoria Moreno‐Arribas, Encarnación Pueyo, M. Carmen Polo Journal of Agricultural and Food Chemistry Food AnalysisPeptide ScienceSparkling WinesFood ChemistryBiosynthesis	1996	97
Assessment of the Spectrophotometric Method for Determination of Angiotensin-Converting-Enzyme Activity: Influence of the Inhibition Type Blanca Hernández‐Ledesma, Pedro J. Martín‐Álvarez, Encarnación Pueyo Journal of Agricultural and Food Chemistry	2003	96
Release of Lipids during Yeast Autolysis in a Model Wine System Encarnación Pueyo, Adolfo J. Martínez-Rodríguez, M. Carmen Polo, Journal of Agricultural and Food Chemistry	1999	91
Polydimethylsiloxane solid-phase microextraction–gas chromatography method for the analysis of volatile compounds in wines María Ángeles Pozo‐Bayón, Encarnación Pueyo, Pedro J. Martín-Álvarez, Journal of Chromatography A Food ChemistryChemical MeasurementVolatile CompoundsGas ChromatographyAnalytical Chemistry	2001	87
Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts M. Victoria Moreno‐Arribas, Encarnación Pueyo, M. Carmen Polo, Journal of Agricultural and Food Chemistry Different Nitrogenous FractionsAmino AcidsFood AnalysisFood BiophysicsFood Chemistry	1998	83

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