Lourdes Moyano - Concepedia

Concepedia

Author

Lourdes Moyano

University of Córdoba ORCID

Also Known As

L Moyano, L. Moyano, Lourdes Moyano, Lourdes Rebollo Moyano, Moyano, L.

47

Publications

1.4K

Citations

19

H-Index

36

Concepts

All Affiliations

University of Córdoba

LM

About

Lourdes Moyano is an author at University of Córdoba specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	17	1.2K
2	Medicine	5	5	151
3	Engineering	4	4	194
4	Biochemistry	4	4	239
5	Natural Sciences	2	2	116

Lourdes Moyano

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24

Publications

1.4K

Citations

19

H-Index

	Year	Citations
Analytical Study of Aromatic Series in Sherry Wines Subjected to Biological Aging Lourdes Moyano, Luis Zea, Juan Moreno, Journal of Agricultural and Food Chemistry Food ChemistrySecond StageOdor Activity ValuesTanninAnalytical Study	2002	179
Aroma compounds as markers of the changes in sherry wines subjected to biological ageing Luis Zea, Lourdes Moyano, Manuel Medina Food Control Food ChemistryTanninFood AnalysisBiological AgeingSherry Wines	2004	162
Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing Luis Zea, Lourdes Moyano, Juan Moreno, Food Chemistry Food ChemistryAroma FractionTanninFood AnalysisBiological Ageing	2001	143
Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must Eva Valero, Lourdes Moyano, María C. Millán, Food Chemistry Food ChemistryBiosynthesisBiomanufacturingFood FermentationBiochemistry	2002	122
Aroma series as fingerprints for biological ageing in fino sherry‐type wines Luis Zea, Lourdes Moyano, Manuel Medina Journal of the Science of Food and Agriculture BiologyFood ChemistryAroma SeriesBotanyTannin	2007	85
Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine María Julia Ruiz, Luis Zea, Lourdes Moyano, European Food Research and Technology Food ChemistryAroma Active CompoundsSweet Sherry WineWine TastingGrapes Cv	2009	80
Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades Luis Zea, María P. Serratosa, Julieta Mérida, Comprehensive Reviews in Food Science and Food Safety Food ChemistryKey CompoundBiosynthesisAldehyde DehydrogenaseFood Fermentation	2015	68
Changes in Color and Odorant Compounds during Oxidative Aging of Pedro Ximenez Sweet Wines Margarita Cháves, Luis Zea, Lourdes Moyano, Journal of Agricultural and Food Chemistry Food ChemistryOdorant CompoundsCielab MethodTanninFood Analysis	2007	63
Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out by<i>Saccharomyces cerevisiae</i>Races<i>bayanus</i>and<i>capensis</i> María Begoña Cortés, Juan Moreno, Luis Zea, Journal of Agricultural and Food Chemistry FlavoromicsFood AnalysisFood ChemistryLongevityHealth Sciences	1998	62
Response of the Aroma Fraction in Sherry Wines Subjected to Accelerated Biological Aging María Begoña Cortés, Juan Moreno, Luis Zea, Journal of Agricultural and Food Chemistry	1999	52

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