Ana Belén Bautista‐Ortín

Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins

Ana Belén Bautista‐Ortín, Adrián Martínez‐Cutillas, José María Ros‐García et al. · International Journal of Food Science & Technology · 2005 · 189 citations

Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn

Inmaculada Navarro‐González, Rocío González‐Barrio, Verónica García‐Valverde et al. · International Journal of Molecular Sciences · 2014 · 176 citations · Full text

Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines

Naiara Busse‐Valverde, Encarna Gómez‐Plaza, J.M. López-Roca et al. · Journal of Agricultural and Food Chemistry · 2010 · 146 citations

Food Chemistry, Three Varietal Wines, Polyphenolics +14

Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): technological implications

Ana Ortega‐Regules, José María Ros‐García, Ana Belén Bautista‐Ortín et al. · European Food Research and Technology · 2007 · 117 citations

Biology, Plant Biology, Engineering +9

The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

Naiara Busse‐Valverde, Encarna Gómez‐Plaza, J.M. López-Roca et al. · Journal of Agricultural and Food Chemistry · 2011 · 113 citations

Food Chemistry, Food Fermentation, Botany +13