Concepedia

M. C. Llaudy

MC

4

Publications

475

Citations

4

H-Index

2004

Active since

Affiliations

Universitat Rovira i Virgili(Current)

M. C. Llaudy is an author at Universitat Rovira i Virgili specializing in food chemistry, food quality, and health sciences.

Top concepts

Publications per year

2004–2007

4

Publications

4

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 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

, , +6

Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine

J. Lezáun, Roser Canals, M. C. Llaudy et al. · Food Science and Technology International · 2005 · 17 citations

, , +8

Rows per page

1–4 of 4