Francisco Pardo-Mínguez

Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage

Luis Javier Pérez-Prieto, J.M. López-Roca, Adrián Martínez‐Cutillas et al. · Journal of Agricultural and Food Chemistry · 2003 · 104 citations

Food Chemistry, Different Volume Barrels, Tannin +8

Effect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red Wines

M. Cano-López, Francisco Pardo-Mínguez, J.M. López-Roca et al. · American Journal of Enology and Viticulture · 2006 · 89 citations

Engineering, Green Chemistry, Derived Pigment Content +18

Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents

M. Cano-López, Francisco Pardo-Mínguez, G. Schmauch et al. · Journal of Agricultural and Food Chemistry · 2008 · 77 citations

Food Chemistry, Polyphenolics, Natural Pigments +13

Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour

M. Cano-López, J.M. López-Roca, Francisco Pardo-Mínguez et al. · Food Chemistry · 2009 · 62 citations

Oak Barrel Maturation, Anthocyanin-derived Pigments, Pigment +1

Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation

M. Cano-López, Francisco Pardo-Mínguez, J.M. López-Roca et al. · European Food Research and Technology · 2006 · 41 citations

Bottle Maturation, Botany, Chromatic Characteristics +5