María Jesús Cejudo‐Bastante

Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines

Francesca Sonni, María Jesús Cejudo‐Bastante, Fabio Chinnici et al. · Journal of the Science of Food and Agriculture · 2009 · 81 citations

Food Chemistry, Alcoholic Fermentation, White Wines +14

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines

María Jesús Cejudo‐Bastante, Isidro Hermosín‐Gutiérrez, M.S. Pérez-Coello · Food Chemistry · 2010 · 77 citations

Food Chemistry, Red Wines, Green Chemistry +2

Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of <i>Opuntia ficus-indica</i>

María Jesús Cejudo‐Bastante, Makhlouf Chaalal, Hayette Louailèche et al. · Journal of Agricultural and Food Chemistry · 2014 · 68 citations · Full text

Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics

María Jesús Cejudo‐Bastante, M.S. Pérez-Coello, Isidro Hermosín‐Gutiérrez · LWT · 2010 · 63 citations · Full text

Storage Period, Engineering, Food Analysis +17

Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate

Belén Gordillo, María Jesús Cejudo‐Bastante, Francisco J. Rodríguez‐Pulido et al. · Journal of Agricultural and Food Chemistry · 2014 · 61 citations · Full text

Food Chemistry, Adding White Pomace, Polyphenolics +12