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Encarnación Pueyo

Amino Acid Composition and Antioxidant Capacity of Spanish Honeys
2006 · Rosa Ana Pérez, María Teresa Iglesias, et al. · Journal of Agricultural and Food Chemistry · 190
Usefulness of Amino Acid Composition To Discriminate between Honeydew and Floral Honeys. Application to Honeys from a Small Geographic Area
2003 · María Teresa Iglesias, Cristina de Lorenzo, et al. · Journal of Agricultural and Food Chemistry · 162
Potential of phenolic compounds for controlling lactic acid bacteria growth in wine
2007 · A. García-Ruiz, B. Bartolomé, et al. · Food Control · 158
Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology
2009 · María Ángeles Pozo-Bayón, Adolfo Martínez-Rodríguez, et al. · Trends in Food Science & Technology · 115
Relationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)
1995 · Encarnación Pueyo, Pedro J. Martín-Alvarez, et al. · American Journal of Enology and Viticulture · 113
Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)
1996 · Victoria Moreno-Arribas, Encarnación Pueyo, et al. · Journal of Agricultural and Food Chemistry · 103
Release of Lipids during Yeast Autolysis in a Model Wine System
1999 · Encarnación Pueyo, Adolfo Martínez-Rodríguez, et al. · Journal of Agricultural and Food Chemistry · 99
Assessment of the Spectrophotometric Method for Determination of Angiotensin-Converting-Enzyme Activity: Influence of the Inhibition Type
2003 · Blanca Hernández-Ledesma, Pedro J. Martín-Álvarez, et al. · Journal of Agricultural and Food Chemistry · 97
Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts
1998 · Victoria Moreno-Arribas, Encarnación Pueyo, et al. · Journal of Agricultural and Food Chemistry · 94
Polydimethylsiloxane solid-phase microextraction–gas chromatography method for the analysis of volatile compounds in wines
2001 · M.A Pozo-Bayón, E Pueyo, et al. · Journal of Chromatography A · 86
Sensory and Analytical Study of Rosé Sparkling Wines Manufactured by Second Fermentation in the Bottle
2004 · P. Hidalgo, E. Pueyo, et al. · Journal of Agricultural and Food Chemistry · 74
Analytical methods for the characterization of proteins and peptides in wines
2002 · M.V Moreno-Arribas, E Pueyo, et al. · Analytica Chimica Acta · 73
A proteolytic effect of Oenococcus oeni on the nitrogenous macromolecular fraction of red wine
1999 · M.C Manca de Nadra, M.E Farı́as, et al. · FEMS Microbiology Letters · 73
Changes in the Free Amino Acid Contents of Honeys During Storage at Ambient Temperature
2006 · M. Teresa Iglesias, Pedro J. Martín-Álvarez, et al. · Journal of Agricultural and Food Chemistry · 69
Varietal Differentiation of Must and Wines by Means of Protein Fraction
1993 · ENCARNACIÓN PUEYO, MARTA DIZY, et al. · American Journal of Enology and Viticulture · 61
Influence of Yeast Strain, Bentonite Addition, and Aging Time on Volatile Compounds of Sparkling Wines
2003 · M. Angeles Pozo-Bayón, Encarnación Pueyo, et al. · American Journal of Enology and Viticulture · 53
Angiotensin I-converting enzyme inhibitory compounds in white and red wines
2005 · M. Ángeles Pozo-Bayón, Juan M. Alcaíde, et al. · Food Chemistry · 47
Selective complexation of adenosine monophosphate nucleotides by rigid bicyclic guanidinium abiotic receptors
1991 · Amalia Galán, Encarnación Pueyo, et al. · Tetrahedron Letters · 47
Bioactive Peptides Released from Saccharomyces cerevisiae under Accelerated Autolysis in a Wine Model System
2007 · J.M. Alcaide‐Hidalgo, E. Pueyo, et al. · Journal of Food Science · 44
Proteolytic activity of Leuconostoc oenos. Effect on proteins and polypeptides from white wine
1997 · M MANCADENADRA, M FARIAS, et al. · FEMS Microbiology Letters · 44
Effects of Aging and Heat Treatment on Whole Yeast Cells and Yeast Cell Walls and on Adsorption of Ochratoxin A in a Wine Model System
2008 · Y.P. Nunez, E. Pueyo, et al. · Journal of Food Protection · 42
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Fractionation and partial characterization of protein fractions present at different stages of the production of sparkling wines
1998 · C Luguera, V Moreno-Arribas, et al. · Food Chemistry · 39
Assessment of the Native Electrophoretic Analysis of Total Grape Must Proteins for the Characterization ofVitis viniferaL. Cultivars
1998 · M. V. Moreno-Arribas, F. Cabello, et al. · Journal of Agricultural and Food Chemistry · 38
Capillary Electrophoretic Analysis of Wine Proteins. Modifications during the Manufacture of Sparkling Wines
1997 · Consuelo Luguera, Victoria Moreno-Arribas, et al. · Journal of Agricultural and Food Chemistry · 37
Preliminary Studies on Peptides in Wine by HPLC
1994 · M. I. Acedo, E. Pueyo, et al. · American Journal of Enology and Viticulture · 37
Works count: 60
Citation count: 2,307
H-index: 28
I10-index: 37
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