Concepedia

Author

M.C. Gómez-Cordovés

Instituto de Fermentaciones Industriales

Also Known As

M. C. Gómez-Cordovés, M. Carmen Gómez-Cordovés, M.C. Gomez-Cordovés, M.C. Gómez-Cordovés

7

Publications

909

Citations

6

H-Index

17

Concepts

All Affiliations

Instituto de Fermentaciones IndustrialesUniversidad Politécnica de MadridConsejo Superior de Investigaciones Científicas
MG

About

M.C. Gómez-Cordovés is an author at Instituto de Fermentaciones Industriales specializing in biochemistry, food chemistry, and microbiology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Biochemistry

2

2

271

2

Engineering

1

1

143

3

Health Sciences

1

1

143

4

Medicine

1

1

128

5

Microbiology

1

1

143

M.C. Gómez-Cordovés

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6

Publications

904

Citations

6

H-Index

YearCitations

Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

António Morata, M.C. Gómez-Cordovés, J. Suberviola,

Journal of Agricultural and Food Chemistry

2003

246

Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

António Morata, M.C. Gómez-Cordovés, Fernando Calderón,

International Journal of Food Microbiology

2005

143

Pyruvic Acid and Acetaldehyde Production by Different Strains of<i>Saccharomyces cerevisiae</i>:  Relationship with Vitisin A and B Formation in Red Wines

António Morata, M.C. Gómez-Cordovés, B. Colomo,

Journal of Agricultural and Food Chemistry

2003

141

Vitis vinifera L. cv. Graciano grapes characterized by its anthocyanin profile

Verónica Elizabeth Torres Núñez, Marı́a Monagas, M.C. Gómez-Cordovés,

Postharvest Biology and Technology

2003

130

Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins

Marı́a Monagas, Ignacio Garrido, Rosa Lebrón‐Aguilar,

Journal of Agricultural and Food Chemistry

2009

128

Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde

António Morata, Fernando Calderón, Carmen González,

Food Chemistry

2006

116

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