Wendu Tesfaye - Concepedia

Author

Wendu Tesfaye

Universidad de Sevilla ORCID

Also Known As

Tesfaye, Wendu, W TESFAYE, W Tesfaye, W. TESFAYE, W. Tesfaye, Wakjira Tesfaye, Wendu Tesfaye

Publications

Citations

H-Index

Concepts

All Affiliations

Universidad de Sevilla Universidad Politécnica de Madrid Universitat Rovira i Virgili

About

Wendu Tesfaye is an author at Universidad de Sevilla specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	1.1K
2	Engineering	10	10	500
3	Biochemistry	4	4	313
4	Medicine	3	3	136
5	Biology	1	1	81

Wendu Tesfaye

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Wine vinegar: technology, authenticity and quality evaluation Wendu Tesfaye, M. Lourdes Morales, M. Carmen García-Parrilla, Trends in Food Science & Technology Food ChemistryQuality AssuranceWine VinegarFood QualityFood Authenticity	2002	233
Lachancea thermotolerans Applications in Wine Technology António Morata, Iris Loira, Wendu Tesfaye, Fermentation EngineeringFungal Cell BiologyWine TechnologyMicrobial MetabolismThermal Processing	2018	135
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality Iris Loira, Ricardo Vejarano, María Antonia Bañuelos, LWT BiosynthesisSequential FermentationFood FermentationBiochemistryIn Vitro Fermentation	2014	118
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines Kai Chen, Carlos Escott, Iris Loira, Food Microbiology Food ChemistryTanninNon-saccharomyces YeastsYeastBeverage Industry	2017	118
Yeast influence on the formation of stable pigments in red winemaking António Morata, Iris Loira, José María Heras, Food Chemistry Food ChemistryBiologyBiosynthesisEngineeringFood Fermentation	2015	81
The phenolic composition of red wine vinegar produced in barrels made from different woods Ana B. Cerezo, Wendu Tesfaye, María-Jesús Torija, Food Chemistry Different WoodsRed Wine VinegarPhenolic Composition	2008	79
Evolution of the Aroma Profile of Sherry Wine Vinegars during an Experimental Aging in Wood M. Lourdes Morales, Wendu Tesfaye, M. Carmen García-Parrilla, Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryVolatile CompoundsAroma ProfileEighteen Volatile Compounds	2002	73
Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods Raquel M. Callejón, Wendu Tesfaye, María-Jesús Torija, Food Chemistry Analytical ChemistryDifferent WoodsRed Wine VinegarsVolatile Compounds	2008	69
Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production C. Hidalgo, Carla Vegas, Estíbaliz Mateo, International Journal of Food Microbiology Barrel DesignBiomanufacturingWine Vinegar ProductionFood FermentationFood Microbiology	2010	68
Evolution of Phenolic Compounds during an Experimental Aging in Wood of Sherry Vinegar Wendu Tesfaye, M. Lourdes Morales, M. Carmen García-Parrilla, Journal of Agricultural and Food Chemistry	2002	62

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