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Esteban García‐Romero

Observed names: E. GARCÍA-ROMERO, E. García-Romero, Esteban García-Romero, Esteban García, Esteban García-Romero, Esteban Garcı́a-Romero, García-Romero, Esteban
ORCID: 0000-0002-4149-3361
Observed ORCID: 0000-0002-4149-3361
OpenAlex ID: A5017545065
Flavonol Profiles ofVitis viniferaRed Grapes and Their Single-Cultivar Wines
2007 · Noelia Castillo-Muñoz, Sergio Gómez-Alonso, et al. · Journal of Agricultural and Food Chemistry · 416
HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence
2007 · Sergio Gómez-Alonso, Esteban García-Romero, et al. · Journal of Food Composition and Analysis · 301
Simultaneous HPLC Analysis of Biogenic Amines, Amino Acids, and Ammonium Ion as Aminoenone Derivatives in Wine and Beer Samples
2007 · Sergio Gómez-Alonso, Isidro Hermosín-Gutiérrez, et al. · Journal of Agricultural and Food Chemistry · 301
Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes
2008 · Noelia Castillo-Muñoz, Sergio Gómez-Alonso, et al. · Journal of Agricultural and Food Chemistry · 202
Red-Color Related Phenolic Composition of Garnacha Tintorera ( Vitis vinifera L.) Grapes and Red Wines
2009 · Noelia Castillo-Muñoz, Mónica Fernández-González, et al. · Journal of Agricultural and Food Chemistry · 171
Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends
2016 · Poliana Moser, Vânia Regina Nicoletti Telis, et al. · Food Chemistry · 164
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Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape (Vitis labrusca) Using HPLC–DAD–ESI-MS/MS
2011 · Ellen Silva Lago-Vanzela, Roberto Da-Silva, et al. · Journal of Agricultural and Food Chemistry · 136
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)
2016 · Iasnaia Maria de Carvalho Tavares, Ellen Silva Lago-Vanzela, et al. · Food Research International · 129
Flavonol profiles of Vitis vinifera white grape cultivars
2010 · Noelia Castillo-Muñoz, Sergio Gómez-Alonso, et al. · Journal of Food Composition and Analysis · 112
Oxygen consumption rates by different oenological tannins in a model wine solution
2017 · Olga Pascual, Adeline Vignault, et al. · Food Chemistry · 86
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Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool
2019 · José Pérez-Navarro, Pedro Miguel Izquierdo-Cañas, et al. · Food Chemistry · 83
Influence of Grape Seeds and Stems on Wine Composition and Astringency
2016 · Olga Pascual, Elena González-Royo, et al. · Journal of Agricultural and Food Chemistry · 82
Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice
2015 · Lilian Yukari Yamamoto, Adriane Marinho de Assis, et al. · Food Research International · 78
Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines
2014 · Pedro M. Izquierdo Cañas, Esteban García-Romero, et al. · European Food Research and Technology · 75
Phenolic Composition of the Brazilian Seedless Table Grape Varieties BRS Clara and BRS Morena
2011 · Ellen Silva Lago-Vanzela, Roberto Da-Silva, et al. · Journal of Agricultural and Food Chemistry · 74
Colloidal silver complex as an alternative to sulphur dioxide in winemaking
2011 · Pedro M. Izquierdo-Cañas, Esteban García-Romero, et al. · Food Control · 72
Comparative production of different melon distillates: Chemical and sensory analyses
2004 · Luis F. Hernández-Gómez, Juan Úbeda-Iranzo, et al. · Food Chemistry · 72
Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn
2021 · Nathália de Andrade Neves, Paulo César Stringheta, et al. · Food Chemistry · 58
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Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content
2015 · María Navarro, Nikolaos Kontoudakis, et al. · Food Chemistry · 55
Flavonol Profiles for Grape and Wine Authentication
2011 · Isidro Hermosín-Gutiérrez, Noelia Castillo-Muñoz, et al. · ACS symposium series · 48
Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties
2019 · Lourdes Marchante, Lucía Loarce, et al. · Food Research International · 46
Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency
2018 · J. Gombau, P. Nadal, et al. · Food Chemistry · 46
Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels
2016 · María Navarro, Nikolaos Kontoudakis, et al. · Food Research International · 46
Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén
2020 · José Pérez-Navarro, Pedro Izquierdo-Cañas, et al. · Foods · 45
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Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (“BRS Rúbea”דIAC 1398-21”)
2013 · Ellen Silva Lago-Vanzela, Ligia Portugal Gomes Rebello, et al. · Food Research International · 45
Works count: 79
Citation count: 3,769
H-index: 32
I10-index: 61
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