María José - Concepedia

Author

María José

Also Known As

González-SanJosé, M. L., González-SanJosé, María Luisa, Jose M, M Jose, M L González-San José, M L González‐Sanjosé, M Luisa González SanJose, M Luisa González-San José, M Luisa González-Sanjosé, M Luisa González‐San José

214

Publications

5.4K

Citations

H-Index

Concepts

All Affiliations

Universidad de Burgos Instituto de Fermentaciones Industriales

About

María José is an author at Universidad de Burgos specializing in health sciences, food chemistry, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	528
2	Engineering	3	3	126
3	Business	1	1	52
4	Education	1	1	54
5	Law	1	1	52

María José

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of Ripening Silvia Pérez‐Magariño, María José Journal of Agricultural and Food Chemistry	2004	207
Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade Silvia Pérez‐Magariño, María José Food Chemistry Food ChemistryRed WinesBotanyColour VariabilityWine Tasting	2005	198
Formulation and characterisation of wheat bran oil-in-water nanoemulsions Sara Rebolleda, Marı́a Teresa Sanz, José M. Benito, Food Chemistry RheologyFood EngineeringMicroemulsionEmulsion	2014	108
Role of melanoidins in sweet wines María D. Rivero-Pérez, Silvia Pérez‐Magariño, María José Analytica Chimica Acta Food ChemistryTanninWine PerceptionSweet WinesPhytochemistry	2002	67
Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines İsabel Revilla, María José International Journal of Food Science & Technology	2003	66
Evolution of anthocyanins during maturation of tempranillo grape variety (<i>Vitis vinifera</i>) using polynomial regression models María José, Luis Javier R. Barrón, C. Diez Journal of the Science of Food and Agriculture BiologyPlant BiologyPolynomial ModelBiosynthesisEngineering	1990	64
Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods María José, G. Santa‐María, C. Diez Journal of Food Composition and Analysis BotanyWine-making MethodsWine TastingRipeningWine-growing Region	1990	63
Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips Miriam Ortega-Herás, Silvia Pérez‐Magariño, Estela Cano-Mozo, LWT Food ChemistryRed WinesOak ChipsPhenolic CompositionWine Tasting	2010	57
Prediction of red and rosé wine CIELab parameters from simple absorbance measurements Silvia Pérez‐Magariño, María José Journal of the Science of Food and Agriculture FlavoromicsMeasurementFood AnalysisAgricultural EconomicsEducation	2002	54
Does ISO 9000 certification pay Charles J. Corbett, María José Montes, David A. Kirsch, Business OperationsDoes Iso 9000AccreditationIso 9000Iso 9001	2002	52

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