Álvaro Peña‐Neira

Author

Álvaro Peña‐Neira

Also Known As

A. PEÑA-NEIRA, A. Pena, A. PeÑA-Neira, A. Peña, A. Peña-Neira, A.I. Peña-Neira, Alvaro Pena, Alvaro Peña, Alvaro Peña-Neira, Alvaro Peña‐Neira

133

Publications

3.5K

Citations

H-Index

Concepts

All Affiliations

University of Chile Universitat Rovira i Virgili Universidad Autónoma de Chile Universidad de Sevilla Instituto de Fermentaciones Industriales

ÁP

About

Álvaro Peña‐Neira is an author at University of Chile specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	19	790
2	Engineering	12	16	569
3	Medicine	11	12	804
4	Natural Sciences	8	8	815
5	Public Health	3	3	49

Álvaro Peña‐Neira

Publications

3.3K

Citations

H-Index

Page 1

	Year	Citations
Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera José Tomás Matus, Andrea Vega, Álvaro Peña‐Neira, Journal of Experimental Botany BotanyGeneticsMolecular BiologyFlavonoid CompoundsPost-veraison Sunlight Exposure	2009	310
Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (<i>Vitis vinifera</i> L.) during Ripening Elías Obreque‐Slier, Álvaro Peña‐Neira, Remigio López‐Solís, Journal of Agricultural and Food Chemistry	2010	173
The photomorphogenic factors UV-B RECEPTOR 1, ELONGATED HYPOCOTYL 5, and HY5 HOMOLOGUE are part of the UV-B signalling pathway in grapevine and mediate flavonol accumulation in response to the environment Rodrigo Loyola, Daniela P. Herrera, Abraham Más, Journal of Experimental Botany	2016	135
A survey of phenolic compounds in Spanish wines of different geographical origin Álvaro Peña‐Neira, T. Hernández, C. García-Vallejo, European Food Research and Technology Food ChemistrySpanish WinesPhenolic CompoundsDifferent Geographical OriginWine Perception	2000	134
Compatible GLRaV-3 viral infections affect berry ripening decreasing sugar accumulation and anthocyanin biosynthesis in Vitis vinifera Andrea Vega, Rodrigo A. Gutiérrez, Álvaro Peña‐Neira, Plant Molecular Biology BiologyBiosynthesisSugar AccumulationEngineeringBiochemistry	2011	122
Phenolic composition and antioxidant capacity of pomaces from four grape varieties (<i>Vitis vinifera</i> L.) Aarón de la Cerda‐Carrasco, Remigio López‐Solís, Hugo Nuñez‐Kalasic, Journal of the Science of Food and Agriculture	2014	104
Long-term effects of abscisic acid (ABA) on the grape berry phenylpropanoid pathway: Gene expression and metabolite content Luis Villalobos-González, Álvaro Peña‐Neira, Freddy Ibáñez, Plant Physiology and Biochemistry BiologyBiosynthesisLong-term EffectsBiochemistryNatural Sciences	2016	103
Phenolic compound composition in immature seeds of fava bean (Vicia faba L.) varieties cultivated in Chile Cecilia Baginsky, Álvaro Peña‐Neira, Alejandro Cáceres‐Mella, Journal of Food Composition and Analysis Food ChemistryFava BeanImmature SeedsBotanyPhenolic Compound Composition	2013	100
Low Molecular Weight Phenolic and Anthocyanin Composition of Grape Skins from cv. Syrah (Vitis vinifera L.) in the Maipo Valley (Chile): Effect of Clusters Thinning and Vineyard Yield Álvaro Peña‐Neira, Claudio Pastenes Food Science and Technology International Food ChemistryBiochemistryBotanyCluster ThinningNatural Sciences	2007	97
Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) Martín Fanzone, Fernando Zamora, Viviana Jofré, Journal of the Science of Food and Agriculture FlavoromicsBotanyPlant MetabolomicsPhenolic CharacterisationPolyphenolics	2011	95

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