M. Mayén

Adsorption of Phenolic Compounds and Browning Products in White Wines by Yeasts and Their Cell Walls

Sahar Razmkhab, Azahara López‐Toledano, José M. Ortega et al. · Journal of Agricultural and Food Chemistry · 2002 · 98 citations

Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro Ximenez and cv. Baladi grapes

M. Mayén, R. Barón, Julieta Mérida et al. · Food Chemistry · 1997 · 57 citations

Food Chemistry, Phenolic Compounds, Pedro Ximenez +7

Flavonoid and Non-Flavonoid Compounds During Fermentation and Post-Fermentation Standing of Musts from Cabernet Sauvignon and Tempranillo Grapes

M. Mayén, Julieta Mérida, Manuel Medina · American Journal of Enology and Viticulture · 1995 · 52 citations

Food Chemistry, Flavonoid Contents, Alcoholic Fermentation +11

Phenolic Compounds and Browning in Sherry Wines Subjected to Oxidative and Biological Aging

M. Fabios, Azahara López‐Toledano, M. Mayén et al. · Journal of Agricultural and Food Chemistry · 2000 · 51 citations

Changes in Phenolic Compounds and Browning during Biological Aging of Sherry-Type Wine

R. Barón, M. Mayén, Julieta Mérida et al. · Journal of Agricultural and Food Chemistry · 1997 · 48 citations

Flavoromics, Ripening, Sherry-type Wine +16