Rocío Gil‐Muñoz

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 · 147 citations

Agriculture, Enology, Plant Sciences +17

Improving Grape Phenolic Content and Wine Chromatic Characteristics through the Use of Two Different Elicitors: Methyl Jasmonate versus Benzothiadiazole

Yolanda Ruiz‐García, Inmaculada Romero‐Cascales, Rocío Gil‐Muñoz et al. · Journal of Agricultural and Food Chemistry · 2012 · 130 citations

Agriculture, Botany, Plant Sciences +17

Regulated Deficit Irrigation based upon optimum water status improves phenolic composition in Monastrell grapes and wines

Pascual Romero, Rocío Gil‐Muñoz, Francisco M. del Amor et al. · Agricultural Water Management · 2013 · 121 citations

Agriculture, Plant Sciences, Viticulture +16

Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time

Encarna Gómez‐Plaza, Rocío Gil‐Muñoz, J.M. López-Roca et al. · Journal of Agricultural and Food Chemistry · 2000 · 120 citations

Agriculture, Enology, Food Science +17

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 · 115 citations

Agriculture, Enology, Food Science +16