Francisco Pardo - Concepedia

Author

Francisco Pardo

Also Known As

B. Flores, Betsy Flores, Brenda Juana Flores, F Pardo, F. B. FLORES, F. B. Flores, F. El-Yahyaoui, F. Flores, F. Pardo, F.B. Flores

147

Publications

4.7K

Citations

H-Index

Concepts

All Affiliations

University of Castilla-La Mancha Universidad Católica de Murcia Catholic University of America Gobierno de La Rioja Universidad de Murcia

About

Francisco Pardo is an author at University of Castilla-La Mancha specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	625
2	Engineering	6	6	356
3	Medicine	4	4	323
4	Biochemistry	1	1	68
5	Biology	1	1	17

Francisco Pardo

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Changes during Storage in Conventional and Ecological Wine: Phenolic Content and Antioxidant Activity Pilar Zafrilla, Juana Morillas, Juana Mulero, Journal of Agricultural and Food Chemistry BotanyAntioxidant ActivityPhenolic ContentPolyphenol ContentPolyphenolics	2003	175
Antioxidant activity and phenolic composition of organic and conventional grapes and wines Juana Mulero, Francisco Pardo, Pilar Zafrilla Journal of Food Composition and Analysis Food ChemistryAgricultural ChemistryFood Bioactive CompoundWine PerceptionAntioxidant Activity	2010	122
Evolution of Residual Levels of Six Pesticides during Elaboration of Red Wines. Effect of Wine-Making Procedures in Their Dissappearance Simón Navarro, A. Barba, José Oliva, Journal of Agricultural and Food Chemistry Residue (Chemistry)EngineeringPesticide-residue AnalysisFood ContaminantWine-making Procedures	1998	95
Color, Polyphenol, and Aroma Compounds in Rosé Wines after Prefermentative Maceration and Enzymatic Treatments M. Rosario Salinas, José Garijo, Francisco Pardo, American Journal of Enology and Viticulture Food ChemistryEnzymatic TreatmentsPolyphenolicsEngineeringTannin	2003	69
Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols Ana I. Pardo-García, Ana M. Martínez‐Gil, Estrella Cadahía, Food Research International Food ChemistryEngineeringTanninWine PolyphenolsBiotechnology	2013	69
Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines Francisco Pardo, M. Rosario Salinas, Gonzalo L. Alonso, Food Chemistry Food ChemistryPhenolic CompoundsRed WinesPolyphenolicsEngineering	1999	68
Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems Teresa Garde‐Cerdán, Ana M. Martínez‐Gil, Cándida Lorenzo, Food Chemistry Alcoholic FermentationFood FermentationBotanyNitrogen CompoundsRipening	2010	54
Differentiation of co-winemaking wines by their aroma composition Cándida Lorenzo, Francisco Pardo, Amaya Zalacaın, European Food Research and Technology Food ChemistryHealth SciencesFood FermentationSensory ScienceFood Quality	2008	46
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration Matteo Bordiga, Cándida Lorenzo, Francisco Pardo, Food Chemistry Food ChemistryAlcoholic DegreeAmino Acids ConcentrationPharmacology	2015	45
Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality Rosario Sánchez‐Gómez, Francisco Pardo, Gonzalo L. Alonso, Food Research International Moscatel Vine-shoot ExtractsGrapevine BiostimulantWine QualityWine TastingPhytochemistry	2017	44

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