Leticia Martínez‐Lapuente

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 et al. · Food Chemistry · 2013 · 106 citations · Full text

Botany, Anthocyanin Extractability, Ripening +4

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 · 2010 · 88 citations · Full text

Food Analysis, Color Composition, Polyphenolics +20

Role of major wine constituents in the foam properties of white and rosé sparkling wines

Leticia Martínez‐Lapuente, Zenaida Guadalupe, Belén Ayestarán et al. · Food Chemistry · 2014 · 74 citations · Full text

Foam Properties, Wine Tasting, Foam +2

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

Belén Ayestarán, Leticia Martínez‐Lapuente, Zenaida Guadalupe et al. · Food Chemistry · 2018 · 66 citations

Aromatic Profile, Volatile Composition, Flavoromics +3

Changes in Polysaccharide Composition during Sparkling Wine Making and Aging

Leticia Martínez‐Lapuente, Zenaida Guadalupe, Belén Ayestarán et al. · Journal of Agricultural and Food Chemistry · 2013 · 61 citations · Full text

Food Chemistry, Polysaccharide Composition, Biosynthesis +15