María Dolores Jiménez‐Martínez

Application of high‐power ultrasounds during red wine vinification

Ana Belén Bautista‐Ortín, María Dolores Jiménez‐Martínez, Ricardo Jurado et al. · International Journal of Food Science & Technology · 2017 · 58 citations · Full text

Food Chemistry, Wine Colour, Red Wine Vinification +14

Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition

María Dolores Jiménez‐Martínez, Encarna Gómez‐Plaza, Noelia Molero et al. · Food and Bioprocess Technology · 2017 · 28 citations

Food Chemistry, Red Wines, Wine Phenolic Composition +3

Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes

Ana Belén Bautista‐Ortín, R. Ben Abdallah, Liliana del Rocío Castro-López et al. · International Journal of Molecular Sciences · 2016 · 27 citations · Full text

Bioorganic Chemistry, Engineering, Polysaccharide +16

Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition

María Dolores Jiménez‐Martínez, Ana Belén Bautista‐Ortín, Rocío Gil‐Muñoz et al. · Food Chemistry · 2018 · 27 citations

Food Chemistry, Purified Grape Pomace, Contact Time +6

Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine

María Dolores Jiménez‐Martínez, Rocío Gil‐Muñoz, Encarna Gómez‐Plaza et al. · Food Additives & Contaminants Part A · 2018 · 16 citations

Purified Grape Pomace, Food Contaminant, Food Preservation +19