Leticia Martínez‐Lapuente

Author

Also Known As

L. Martinez, L. Martínez, L. Martínez-Lapuente, Leticia Martinez-Lapuente, Leticia Martínez, Leticia Martínez Lapuente, Leticia Martínez-Lapuente, Leticia Martínez-Lapuente [0000-0001-7064-8257], Leticia Martínez‐Lapuente, Martinez-Lapuente, L.

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Gobierno de La Rioja Instituto de Ciencias de la Vid y del Vino Instituto Tecnológico Agrario de Castilla y León Universidad de La Rioja Sciences pour L’Œnologie

About

Leticia Martínez‐Lapuente is an author at Gobierno de La Rioja specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	392
2	Engineering	5	5	214
3	Biochemistry	5	5	263
4	Medicine	2	2	120
5	Biology	1	1	23

Leticia Martínez‐Lapuente

Publications

976

Citations

H-Index

Page 1

	Year	Citations
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree José Miguel Hernández‐Hierro, Natalia Quijada‐Morín, Leticia Martínez‐Lapuente, Food Chemistry BotanyAnthocyanin ExtractabilityRipeningPost-harvest PhysiologyPhytochemistry	2013	106
Yeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color Composition Zenaida Guadalupe, Leticia Martínez‐Lapuente, Belén Ayestarán American Journal of Enology and Viticulture Food AnalysisColor CompositionPolyphenolicsFood ChemistryBiosynthesis	2010	88
Role of major wine constituents in the foam properties of white and rosé sparkling wines Leticia Martínez‐Lapuente, Zenaida Guadalupe, Belén Ayestarán, Food Chemistry Foam PropertiesWine TastingFoamMajor Wine ConstituentsRosé Sparkling Wines	2014	74
Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines Belén Ayestarán, Leticia Martínez‐Lapuente, Zenaida Guadalupe, Food Chemistry Aromatic ProfileVolatile CompositionFlavoromicsTempranillo Blanco WinesWine Tasting	2018	66
Changes in Polysaccharide Composition during Sparkling Wine Making and Aging Leticia Martínez‐Lapuente, Zenaida Guadalupe, Belén Ayestarán, Journal of Agricultural and Food Chemistry Food ChemistryPolysaccharide CompositionBiosynthesisEngineeringBiochemistry	2013	61
Optimization of a method to extract polysaccharides from white grape pomace by-products Diego Canalejo, Zenaida Guadalupe, Leticia Martínez‐Lapuente, Food Chemistry	2021	56
Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration Silvia Pérez‐Magariño, Leticia Martínez‐Lapuente, Marta Bueno‐Herrera, Journal of Agricultural and Food Chemistry Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistry	2015	50
Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines Silvia Pérez‐Magariño, Miriam Ortega-Herás, Leticia Martínez‐Lapuente, European Food Research and Technology Food ChemistryMultivariate AnalysisAmino AcidsVolatile Compounds	2013	45
Effects of Water-Deficit Irrigation on Hormonal Content and Nitrogen Compounds in Developing Berries of Vitis vinifera L. cv. Tempranillo María Niculcea, Leticia Martínez‐Lapuente, Zenaida Guadalupe, Journal of Plant Growth Regulation Water-deficit IrrigationHormonal ContentEngineeringBotanyAgricultural Economics	2013	39
Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines Silvia Pérez‐Magariño, Miriam Ortega-Herás, Marta Bueno‐Herrera, LWT Beverage IndustryGrape VarietyVolatile CompositionWine Tasting	2014	34

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