Encarna Gómez‐Plaza

Author

Encarna Gómez‐Plaza

Also Known As

E Gómez-Plaza, E. GÓMEZ-PLAZA, E. Gómez-Plaza, E. Gómez‐Plaza, ENCARNA GÓMEZ‐PLAZA, Encarna Gómez Plaza, Encarna Gómez-Plaza, Encarna Gómez‐Plaza, Gómez-Plaza, E., Gómez-Plaza, Encarna

157

Publications

5.5K

Citations

H-Index

Concepts

All Affiliations

Universidad de Murcia Instituto Murciano de Investigación Biosanitaria Centro de Investigación y Desarrollo Sciences pour L’Œnologie Universidad de las Américas Puebla

About

Encarna Gómez‐Plaza is an author at Universidad de Murcia specializing in food chemistry, botany, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	26	39	1.9K
2	Engineering	20	27	1.3K
3	Medicine	16	19	870
4	Natural Sciences	8	8	398
5	Public Health	3	3	134

Encarna Gómez‐Plaza

Publications

5.2K

Citations

H-Index

Page 1

	Year	Citations
Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins Ana Belén Bautista‐Ortín, Adrián Martínez‐Cutillas, José María Ros‐García, International Journal of Food Science & Technology	2005	189
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
Elicitors: A Tool for Improving Fruit Phenolic Content Yolanda Ruiz‐García, Encarna Gómez‐Plaza Agriculture EngineeringBotanyAgricultural EconomicsPlant PathologyPhenolic Content	2013	152
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
Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines Naiara Busse‐Valverde, Encarna Gómez‐Plaza, J.M. López-Roca, Journal of Agricultural and Food Chemistry Food ChemistryThree Varietal WinesPolyphenolicsBotanyCabernet Sauvignon Wines	2010	146
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
Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): technological implications Ana Ortega‐Regules, José María Ros‐García, Ana Belén Bautista‐Ortín, European Food Research and Technology BiologyPlant BiologyEngineeringBotanyNatural Sciences	2007	117
Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time Encarna Gómez‐Plaza, Rocío Gil‐Muñoz, J.M. López-Roca, Journal of Agricultural and Food Chemistry	2000	117
The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique Naiara Busse‐Valverde, Encarna Gómez‐Plaza, J.M. López-Roca, Journal of Agricultural and Food Chemistry Food ChemistryFood FermentationBotanyFermentative Maceration IsTannin	2011	113

Page 1