Francisco Pardo

Changes during Storage in Conventional and Ecological Wine:  Phenolic Content and Antioxidant Activity

Pilar Zafrilla, Juana Morillas, Juana Mulero et al. · Journal of Agricultural and Food Chemistry · 2003 · 175 citations

Botany, Antioxidant Activity, Phenolic Content +18

Antioxidant activity and phenolic composition of organic and conventional grapes and wines

Juana Mulero, Francisco Pardo, Pilar Zafrilla · Journal of Food Composition and Analysis · 2010 · 122 citations

Food Chemistry, Agricultural Chemistry, Food Bioactive Compound +8

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 et al. · Journal of Agricultural and Food Chemistry · 1998 · 95 citations

Residue (Chemistry), Engineering, Pesticide-residue Analysis +22

Color, Polyphenol, and Aroma Compounds in Rosé Wines after Prefermentative Maceration and Enzymatic Treatments

M. Rosario Salinas, José Garijo, Francisco Pardo et al. · American Journal of Enology and Viticulture · 2003 · 69 citations

Food Chemistry, Enzymatic Treatments, Polyphenolics +14

Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols

Ana I. Pardo-García, Ana M. Martínez‐Gil, Estrella Cadahía et al. · Food Research International · 2013 · 69 citations

Food Chemistry, Engineering, Tannin +8