Encarnación Pueyo

Amino Acid Composition and Antioxidant Capacity of Spanish Honeys

Rosa Ana Pérez, María Teresa Iglesias, Encarnación Pueyo et al. · Journal of Agricultural and Food Chemistry · 2006 · 178 citations

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 et al. · Journal of Agricultural and Food Chemistry · 2003 · 157 citations

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 · 150 citations

Food Chemistry, Phenolic Compounds, Food Fermentation +9

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

Food Chemistry, Foam Height, Volatile Compounds +14

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 et al. · Trends in Food Science & Technology · 2009 · 102 citations

Food Chemistry, Wine Production, Biosynthesis +10