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J.M. López-Roca

Observed names: J M López-Roca, J. M. Lopez‐Roca, J. M. López-Roca, J.M López-Roca, J.M. LÓPEZ-ROCA, JOSE M. LÓPEZ‐ROCA, Jose M López-Roca, Jose M López‐Roca, Jose M. Lopez-Roca, Jose M. López-Roca, Jose M. López‐Roca, Jose Maria López-Roca, Jose María López-Roca, Jose María López‐Roca, Jose-María López-Roca, José M. López-Roca, José María López-Roca, José María López‐Roca, Lopez-Roca, José Maria
OpenAlex ID: A5111849352
Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins
2005 · A B Bautista-Ortín, A Martínez-Cutillas, et al. · International Journal of Food Science & Technology · 203
A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability
2006 · A. Ortega-Regules, I. Romero-Cascales, et al. · Analytica Chimica Acta · 177
Differences in Anthocyanin Extractability from Grapes to Wines According to Variety
2005 · Inmaculada Romero-Cascales, Ana Ortega-Regules, et al. · American Journal of Enology and Viticulture · 159
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
Anthocyanin fingerprint of grapes: environmental and genetic variations
2006 · Ana Ortega‐Regules, Inmaculada Romero‐Cascales, et al. · Journal of the Science of Food and Agriculture · 148
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
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
Maturing Wines in Oak Barrels. Effects of Origin, Volume, and Age of the Barrel on the Wine Volatile Composition
2002 · L. J. Pérez-Prieto, J. M. López-Roca, et al. · Journal of Agricultural and Food Chemistry · 124
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
Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): technological implications
2007 · Ana Ortega-Regules, José María Ros-García, et al. · European Food Research and Technology · 118
The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics
2007 · A.B. Bautista-Ortín, J.I. Fernández-Fernández, et al. · Journal of Food Composition and Analysis · 115
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
Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage
2003 · Luis J. Pérez-Prieto, Jose M. López-Roca, et al. · Journal of Agricultural and Food Chemistry · 107
Changes in skin cell wall composition during the maturation of four premium wine grape varieties
2007 · Ana Ortega‐Regules, José María Ros‐García, et al. · Journal of the Science of Food and Agriculture · 102
The maceration process during winemaking extraction of anthocyanins from grape skins into wine
2005 · Inmaculada Romero-Cascales, Jose I. Fernández-Fernández, et al. · European Food Research and Technology · 96
The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process
2011 · I. Romero-Cascales, J.M. Ros-García, et al. · Food Chemistry · 94
Effect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red Wines
2006 · Marta Cano-López, Francisco Pardo-Minguez, et al. · American Journal of Enology and Viticulture · 92
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
Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents
2008 · Marta Cano-López, Francisco Pardo-Mínguez, et al. · Journal of Agricultural and Food Chemistry · 86
Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes
2007 · Inmaculada Romero‐Cascales, José Ignacio Fernández‐Fernández, et al. · International Journal of Food Science & Technology · 73
Effect of Benzothiadiazole and Methyl Jasmonate on the Volatile Compound Composition of Vitis vinifera L. Monastrell Grapes and Wines
2012 · Encarna Gómez-Plaza, Laura Mestre-Ortuño, et al. · American Journal of Enology and Viticulture · 71
Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour
2009 · M. Cano-López, J.M. López-Roca, et al. · Food Chemistry · 70
Carotenoid composition of new cultivars of red pepper for paprika
1991 · Luis Almela, Jose M. Lopez-Roca, et al. · Journal of Agricultural and Food Chemistry · 68
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
Comparison of chromatic properties, stability and antioxidant capacity of anthocyanin-based aqueous extracts from grape pomace obtained from different vinification methods
2005 · Encarna Gómez-Plaza, Angeles Miñano, et al. · Food Chemistry · 65
Works count: 65
Citation count: 4,090
H-index: 40
I10-index: 59
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