Ana María Vivar Quintana

Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

M. A. Lurueña-Martínez, Ana María Vivar Quintana, İsabel Revilla · Meat Science · 2004 · 169 citations

Food Chemistry, Nutrition, Novel Food +12

Anthocyanin-derived pigments and colour of red wines

Ana María Vivar Quintana, Celestino Santos‐Buelga, Julián C. Rivas‐Gonzalo · Analytica Chimica Acta · 2002 · 143 citations

Food Chemistry, Red Wines, Natural Pigments +5

Formation of anthocyanin-derived pigments in experimental red wines / Formación de pigmentos derivados de antocianos en vinos tintos experimentales

Ana María Vivar Quintana, Celestino Santos‐Buelga, E. M. Francia-Aricha et al. · Food Science and Technology International · 1999 · 87 citations

Food Chemistry, Anthocyanin-derived Pigments, Natural Pigments +13

Determination of the Mineral Composition and Toxic Element Contents of Propolis by Near Infrared Spectroscopy

Olga Escuredo, İsabel Revilla, Ana María Vivar Quintana et al. · Sensors · 2015 · 58 citations · Full text

Toxic Element Contents, Engineering, Mineral Composition +20

Pesticide residues and heavy metals in commercially processed propolis

I. González-Martı́n, İsabel Revilla, Eddy Valentín Betances-Salcedo et al. · Microchemical Journal · 2018 · 56 citations

Chemical Engineering, Environmental Chemistry, Engineering +7