Bego�a Bartolom�

Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle

Mar�a Monagas, Bego�a Bartolom�, Carmen G�mez-Cordov�s · European Food Research and Technology · 2005 · 146 citations

Agriculture, Enology, Plant Sciences +14

Barley spent grain: release of hydroxycinnamic acids (ferulic andp-coumaric acids) by commercial enzyme preparations

Bego�a Bartolom�, Carmen G�mez-Cordov�s · Journal of the Science of Food and Agriculture · 1999 · 109 citations

Life Sciences, Biochemistry, Food Science +15

Characterisation of feruloyl esterase activity in barley

Ana I. Sancho, Craig B. Faulds, Bego�a Bartolom� et al. · Journal of the Science of Food and Agriculture · 1999 · 70 citations

Agriculture, Agronomy, Biochemistry +14

In vitro antioxidant activity of red grape skins

Bego�a Bartolom�, Ver�nica Nu�ez, Mar�a Monagas et al. · European Food Research and Technology · 2004 · 70 citations

Agriculture, Food Science, Plant Sciences +12

Ferulic acid esterase catalyses the solubilization of ?-glucans and pentosans from the starchy endosperm cell walls of barley

John P. Moore, Charles W. Bamforth, Paul A. Kroon et al. · Biotechnology Letters · 1996 · 38 citations

Life Sciences, Biochemistry, Plant Sciences +12