Belén Ayestarán

Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process

Belén Ayestarán, Zenaida Guadalupe, D. León · Analytica Chimica Acta · 2004 · 138 citations · Full text

Agriculture, Food Science, Plant Sciences +14

Maceration Enzymes and Mannoproteins:  A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines

Zenaida Guadalupe, Antonio Palacios, Belén Ayestarán · Journal of Agricultural and Food Chemistry · 2007 · 129 citations · Full text

Agriculture, Enology, Food Science +17

Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC)

Zenaida Guadalupe, O. Martínez-Pinilla, Álvaro Garrido et al. · Food Chemistry · 2011 · 125 citations

Agriculture, Biochemistry, Food Science +13

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 · 108 citations · Full text

Agriculture, Food Science, Plant Sciences +12

Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines

Zenaida Guadalupe, Belén Ayestarán · Journal of Agricultural and Food Chemistry · 2007 · 106 citations · Full text

Agriculture, Biochemistry, Enology +17