Inmaculada Romero‐Cascales

Author

Universidad de Murcia

Also Known As

I. Romero-Cascales, Inmaculada Romero-Cascales, Inmaculada Romero‐Cascales, Romero-Cascales, Inmaculada

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Universidad de Murcia Instituto Murciano de Investigación Biosanitaria Sciences pour L’Œnologie

About

Inmaculada Romero‐Cascales is an author at Universidad de Murcia specializing in food chemistry, botany, and plant physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	567
2	Engineering	5	5	247
3	Medicine	4	4	289
4	Biochemistry	4	4	187
5	Natural Sciences	2	2	68

Inmaculada Romero‐Cascales

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability Ana Ortega‐Regules, Inmaculada Romero‐Cascales, José María Ros‐García, Analytica Chimica Acta BotanyCell-wall CompositionFirst ApproachAnthocyanin ExtractabilityDermatology	2006	163
Differences in Anthocyanin Extractability from Grapes to Wines According to Variety Inmaculada Romero‐Cascales, Ana Ortega‐Regules, J.M. López-Roca, American Journal of Enology and Viticulture Food ChemistryDesired WineBotanyTanninBioanalysis	2005	151
Anthocyanin fingerprint of grapes: environmental and genetic variations Ana Ortega‐Regules, Inmaculada Romero‐Cascales, J.M. López-Roca, Journal of the Science of Food and Agriculture Anthocyanin FingerprintPlant GeneticsBotanyGeneticsAgricultural Economics	2006	140
Improving Grape Phenolic Content and Wine Chromatic Characteristics through the Use of Two Different Elicitors: Methyl Jasmonate versus Benzothiadiazole Yolanda Ruiz‐García, Inmaculada Romero‐Cascales, Rocío Gil‐Muñoz, Journal of Agricultural and Food Chemistry Food ChemistryPlant Defense CompoundsBotanyWine PerceptionWine Chromatic Characteristics	2012	129
The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process Inmaculada Romero‐Cascales, José María Ros‐García, J.M. López-Roca, Food Chemistry Maceration ProcessPlant BiologyBiosynthesisEngineeringBotany	2011	92
The maceration process during winemaking extraction of anthocyanins from grape skins into wine Inmaculada Romero‐Cascales, José Ignacio Fernández‐Fernández, J.M. López-Roca, European Food Research and Technology Food ChemistryMaceration ProcessBotanyPhytochemistryPhytochemical	2005	88
Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes Inmaculada Romero‐Cascales, José Ignacio Fernández‐Fernández, José María Ros‐García, International Journal of Food Science & Technology FlavoromicsFood AnalysisMain Enzymatic ActivitiesEnzymatic ModificationFood Chemistry	2007	71
Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques Rafael Apolinar‐Valiente, Inmaculada Romero‐Cascales, Encarna Gómez‐Plaza, Food Chemistry Food ChemistryBotanyRed Grapes SkinsPhytochemistryPlant Physiology	2015	49
Increasing Bioactive Phenolic Compounds in Grapes: Response of Six Monastrell Grape Clones to Benzothiadiazole and Methyl Jasmonate Treatments Yolanda Ruiz‐García, Inmaculada Romero‐Cascales, Ana Belén Bautista‐Ortín, American Journal of Enology and Viticulture EngineeringBotanyDifferent ElicitorsPlant PathologyPhenolic Content	2013	49
Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques Rafael Apolinar‐Valiente, Pascale Williams, Inmaculada Romero‐Cascales, Journal of Agricultural and Food Chemistry Food ChemistryPolysaccharide CompositionAgricultural ChemistryEngineeringFood Fermentation	2013	49

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