Pedro Miguel Izquierdo-Cañas

Author

Also Known As

P. M. Izquierdo-Cañas, P.M. Izquierdo-Cañas, Pedro Miguel Izquierdo-Cañas, Pedro Izquierdo-Cañas, Pedro M Izquierdo‐Cañas, Pedro M. Izquierdo-Cañas, Pedro Miguel Izquierdo-Cañas

Publications

579

Citations

H-Index

Concepts

All Affiliations

University of Castilla-La Mancha Centro Regional de Selección y Reproducción Animal Instituto de Ciencias de la Vid y del Vino Hospital General Universitario de Albacete

About

Pedro Miguel Izquierdo-Cañas is an author at University of Castilla-La Mancha specializing in food fermentation, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	108
2	Engineering	3	3	99
3	Medicine	3	3	51
4	Biochemistry	2	2	39
5	Chemical Engineering	1	1	13

Pedro Miguel Izquierdo-Cañas

Publications

538

Citations

H-Index

Page 1

	Year	Citations
Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool José Pérez‐Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena‐Morales, Food Chemistry Different Berry PartsVarietal Differentiation ToolRipeningPhytochemistryPhytochemical	2019	74
LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars José Pérez‐Navarro, Alessio Da Ros, Domenico Masuero, Food Research International Other LipidsBotanyPlant MetabolomicsRipeningLc-ms/ms Analysis	2019	68
Colloidal silver complex as an alternative to sulphur dioxide in winemaking Pedro Miguel Izquierdo-Cañas, Esteban García‐Romero, Belén Huertas-Nebreda, Food Control Materials ScienceColloidal Silver ComplexEngineeringGreen ChemistryChemistry	2011	62
Malolactic fermentation before or during wine aging in barrels Pedro Miguel Izquierdo-Cañas, Adela Mena‐Morales, Esteban García‐Romero LWT Shelf LifeMalolactic FermentationFood FermentationWine TastingBeverage Industry	2015	39
Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén José Pérez‐Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena‐Morales, Foods	2020	39
First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC‐DAD‐ESI‐MS/MS, GC‐MS, and Napping® techniques: comparison with Tempranillo José Pérez‐Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena‐Morales, Journal of the Science of Food and Agriculture	2018	35
Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties Lourdes Marchante, Lucía Loarce, Pedro Miguel Izquierdo-Cañas, Food Research International Food ChemistryGrape SeedChemical CompositionColloidal SilverPhytochemistry	2019	35
Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas Cristian Vaquero, Pedro Miguel Izquierdo-Cañas, Adela Mena‐Morales, Fermentation Food ChemistryBiosynthesisWhite WinesFood FermentationEngineering	2021	24
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine Pedro Miguel Izquierdo-Cañas, María Ríos Carrasco, Esteban García‐Romero, Fermentation Simultaneous InoculationFood AnalysisMalolactic FermentationAroma ProfileLactic Acid Bacteria	2020	21
Cultivar Susceptibility to Natural Infections Caused by Fungal Grapevine Trunk Pathogens in La Mancha Designation of Origin (Spain) Juan Luis Chacón Vozmediano, David Gramaje, Maela León, Plants	2021	20

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