María José

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 citations

Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade

Silvia Pérez‐Magariño, María José · Food Chemistry · 2005 · 198 citations

Food Chemistry, Red Wines, Botany +9

Formulation and characterisation of wheat bran oil-in-water nanoemulsions

Sara Rebolleda, Marı́a Teresa Sanz, José M. Benito et al. · Food Chemistry · 2014 · 108 citations

Rheology, Food Engineering, Microemulsion +1

Role of melanoidins in sweet wines

María D. Rivero-Pérez, Silvia Pérez‐Magariño, María José · Analytica Chimica Acta · 2002 · 67 citations

Food Chemistry, Tannin, Wine Perception +3

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 citations