J.M. López-Roca

Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins

Ana Belén Bautista‐Ortín, Adrián Martínez‐Cutillas, José María Ros‐García et al. · International Journal of Food Science & Technology · 2005 · 189 citations

A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability

Ana Ortega‐Regules, Inmaculada Romero‐Cascales, José María Ros‐García et al. · Analytica Chimica Acta · 2006 · 163 citations

Botany, Cell-wall Composition, First Approach +6

Differences in Anthocyanin Extractability from Grapes to Wines According to Variety

Inmaculada Romero‐Cascales, Ana Ortega‐Regules, J.M. López-Roca et al. · American Journal of Enology and Viticulture · 2005 · 151 citations

Food Chemistry, Desired Wine, Botany +9

Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines

Naiara Busse‐Valverde, Encarna Gómez‐Plaza, J.M. López-Roca et al. · Journal of Agricultural and Food Chemistry · 2010 · 146 citations

Food Chemistry, Three Varietal Wines, Polyphenolics +14

Anthocyanin fingerprint of grapes: environmental and genetic variations

Ana Ortega‐Regules, Inmaculada Romero‐Cascales, J.M. López-Roca et al. · Journal of the Science of Food and Agriculture · 2006 · 140 citations

Anthocyanin Fingerprint, Plant Genetics, Botany +17