B. Colomo

Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

António Morata, M.C. Gómez-Cordovés, J. Suberviola et al. · Journal of Agricultural and Food Chemistry · 2003 · 246 citations

Pyruvic Acid and Acetaldehyde Production by Different Strains of<i>Saccharomyces cerevisiae</i>:  Relationship with Vitisin A and B Formation in Red Wines

António Morata, M.C. Gómez-Cordovés, B. Colomo et al. · Journal of Agricultural and Food Chemistry · 2003 · 141 citations

Cell wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Graciano grapes

António Morata, M. C. G�mez-Cordov�s, B. Colomo et al. · European Food Research and Technology · 2004 · 117 citations

Biosynthesis, Engineering, Food Fermentation +4

Ethyl carbamate concentrations of typical Spanish red wines

C. A. Uthurry, Fernando Rodríguez Varela, B. Colomo et al. · Food Chemistry · 2004 · 53 citations

Food Chemistry, Agricultural Chemistry, Tannin +4

Effect of clarification on the fatty acid composition of grape must and the fermentation kinetics of white wines

F. Varela, Fernando Calderón, Carmen González et al. · European Food Research and Technology · 1999 · 17 citations

Food Chemistry, Nutrition, Fatty Acid Composition +6