M.C. Gómez-Cordovés

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

António Morata, M.C. Gómez-Cordovés, J. Suberviola et al. · Journal of Agricultural and Food Chemistry · 2003 · 246 citations

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 et al. · International Journal of Food Microbiology · 2005 · 143 citations

Food Chemistry, Biosynthesis, Engineering +7

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 et al. · Journal of Agricultural and Food Chemistry · 2003 · 141 citations

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

Verónica Elizabeth Torres Núñez, Marı́a Monagas, M.C. Gómez-Cordovés et al. · Postharvest Biology and Technology · 2003 · 130 citations

Plant Biology, Botany, Plant-virus Interaction +4

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

Marı́a Monagas, Ignacio Garrido, Rosa Lebrón‐Aguilar et al. · Journal of Agricultural and Food Chemistry · 2009 · 128 citations

Food Chemistry, Nutrition, Roasted Peanut +14