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Rocío Gil‐Muñoz

Observed names: Gil-Muñoz, Rocío, R Gil-Muñoz, R. GIL-MUÑOZ, R. Gil-Muñoz, Rocio GIL, Rocio Gil-Muñoz, Rocio Gil‐Muñoz, Rocío Gil-Muñoz
ORCID: 0000-0003-2330-4069
Observed ORCID: 0000-0003-2330-4069
OpenAlex ID: A5035077538
Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines
2010 · Naiara Busse-Valverde, Encarna Gómez-Plaza, et al. · Journal of Agricultural and Food Chemistry · 158
Improving Grape Phenolic Content and Wine Chromatic Characteristics through the Use of Two Different Elicitors: Methyl Jasmonate versus Benzothiadiazole
2012 · Yolanda Ruiz-García, Inmaculada Romero-Cascales, et al. · Journal of Agricultural and Food Chemistry · 136
Regulated Deficit Irrigation based upon optimum water status improves phenolic composition in Monastrell grapes and wines
2013 · Pascual Romero, Rocío Gil-Muñoz, et al. · Agricultural Water Management · 129
The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique
2011 · Naiara Busse-Valverde, Encarna Gómez-Plaza, et al. · Journal of Agricultural and Food Chemistry · 128
Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time
2000 · E. Gómez-Plaza, R. Gil-Muñoz, et al. · Journal of Agricultural and Food Chemistry · 123
Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time
2001 · E. Gómez-Plaza, R. Gil-Muñoz, et al. · American Journal of Enology and Viticulture · 115
Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines
2008 · Rocío Gil-Muñoz, Ana Moreno-Pérez, et al. · European Food Research and Technology · 95
Evolution of Phenolic Compounds during Wine Fermentation and Post-fermentation: Influence of Grape Temperature
1999 · R. Gil-Muñoz, E. Gómez-Plaza, et al. · Journal of Food Composition and Analysis · 89
Anthocyanins influence tannin–cell wall interactions
2016 · Ana Belén Bautista-Ortín, Alejandro Martínez-Hernández, et al. · Food Chemistry · 71
Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative factors
1997 · R Gil-Muñoz, E Gómez-Plaza, et al. · Food Research International · 67
Influence of skin maceration time on the proanthocyanidin content of red wines
2012 · N. Busse-Valverde, A. B. Bautista-Ortín, et al. · European Food Research and Technology · 66
Maintenance of Colour Composition of a Red Wine During Storage. Influence of Prefermentative Practices, Maceration Time and Storage
2002 · E Gómez-Plaza, R Gil-Muñoz, et al. · LWT · 65
Elicitors used as a tool to increase stilbenes in grapes and wines
2016 · Rocío Gil-Muñoz, José Ignacio Fernández-Fernández, et al. · Food Research International · 62
Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins
2012 · A.B. BAUTISTA-ORTÍN, P. RODRÍGUEZ-RODRÍGUEZ, et al. · Australian Journal of Grape and Wine Research · 62
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Forcing bud growth by double-pruning as a technique to improve grape composition of Vitis vinifera L. cv. Tempranillo in a semi-arid Mediterranean climate
2019 · A. Martínez-Moreno, F. Sanz, et al. · Scientia Horticulturae · 59
Effect of elicitors on the evolution of grape phenolic compounds during the ripening period
2016 · Encarna Gómez‐Plaza, Ana B Bautista‐Ortín, et al. · Journal of the Science of Food and Agriculture · 59
Increasing the Phenolic Compound Content of Grapes by Preharvest Application of Abcisic Acid and a Combination of Methyl Jasmonate and Benzothiadiazole
2013 · Yolanda Ruiz-García, Rocío Gil-Muñoz, et al. · Journal of Agricultural and Food Chemistry · 51
Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties
2013 · Ana Moreno-Pérez, Rosario Vila-López, et al. · Food Chemistry · 51
Increasing Bioactive Phenolic Compounds in Grapes: Response of Six Monastrell Grape Clones to Benzothiadiazole and Methyl Jasmonate Treatments
2013 · Yolanda Ruiz-García, Inmaculada Romero-Cascales, et al. · American Journal of Enology and Viticulture · 49
Influence of methyl jasmonate and benzothiadiazole on the composition of grape skin cell walls and wines
2018 · D.F. Paladines-Quezada, J.D. Moreno-Olivares, et al. · Food Chemistry · 47
The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
2016 · Ana B. Bautista-Ortín, Naiara Busse-Valverde, et al. · OENO One · 43
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Interactive effects of the rootstock and the deficit irrigation technique on wine composition, nutraceutical potential, aromatic profile, and sensory attributes under semiarid and water limiting conditions
2019 · Pascual Romero, Pablo Botía, et al. · Agricultural Water Management · 36
Investigation on the aroma of wines from seven clones of Monastrell grapes
1999 · E. Gómez-Plaza, Rocío Gil-Muñoz, et al. · European Food Research and Technology · 34
Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition
2018 · M. Dolores Jiménez-Martínez, A. Belén Bautista-Ortín, et al. · Food Chemistry · 33
Nanoelicitors with prolonged retention and sustained release to produce beneficial compounds in wines
2021 · Belén Parra-Torrejón, Gloria B. Ramírez-Rodríguez, et al. · Environmental Science Nano · 32
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Works count: 94
Citation count: 2,603
H-index: 29
I10-index: 57
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