| Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade S Pérez-Magariño, ML González-San José Food chemistry 96 (2), 197-208, 2006 | 278 | 2006 |
| Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening S Pérez-Magariño, ML González-San José Journal of Agricultural and Food Chemistry 52 (5), 1181-1189, 2004 | 278 | 2004 |
| Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection I Revilla, S Pérez-Magariño, ML González-SanJosé, S Beltrán Journal of Chromatography A 847 (1-2), 83-90, 1999 | 229 | 1999 |
| Application of absorbance values used in wineries for estimating CIELAB parameters in red wines S Pérez-Magariño, ML González-Sanjosé Food Chemistry 81 (2), 301-306, 2003 | 198 | 2003 |
| Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds S Pérez-Magariño, I Revilla, ML González-SanJosé, S Beltrán Journal of Chromatography A 847 (1-2), 75-81, 1999 | 164 | 1999 |
| Inhibition of induced DNA oxidative damage by beers: Correlation with the content of polyphenols and melanoidins D Rivero, S Pérez-Magariño, ML González-Sanjosé, V Valls-Belles, ... Journal of agricultural and food chemistry 53 (9), 3637-3642, 2005 | 149 | 2005 |
| Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines N García-Martín, S Perez-Magariño, M Ortega-Heras, C González-Huerta, ... Separation and Purification Technology 76 (2), 158-170, 2010 | 114 | 2010 |
| Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC S Pérez-Magariño, M Ortega-Heras, E Cano-Mozo Journal of agricultural and food chemistry 56 (24), 11560-11570, 2008 | 114 | 2008 |
| Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation S Pérez-Magariño, M Sánchez-Iglesias, M Ortega-Heras, ... Food Chemistry 101 (3), 881-893, 2007 | 113 | 2007 |
| Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine M Ortega-Heras, S Pérez-Magariño, ML González-Sanjosé LWT-Food Science and Technology 48 (1), 1-8, 2012 | 96 | 2012 |
| Role of major wine constituents in the foam properties of white and rosé sparkling wines L Martínez-Lapuente, Z Guadalupe, B Ayestarán, S Pérez-Magariño Food Chemistry 174, 330-338, 2015 | 91 | 2015 |
| Role of melanoidins in sweet wines MD Rivero-Pérez, S Pérez-Magariño, ML González-San José Analytica Chimica Acta 458 (1), 169-175, 2002 | 84 | 2002 |
| Comparative study of artificial neural network and multivariate methods to classify Spanish DO rose wines S Pérez-Magariño, M Ortega-Heras, ML González-San José, Z Boger Talanta 62 (5), 983-990, 2004 | 82 | 2004 |
| Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips M Ortega-Heras, S Pérez-Magariño, E Cano-Mozo, ... LWT-Food Science and Technology 43 (10), 1533-1541, 2010 | 80 | 2010 |
| Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine JJ Rodríguez-Bencomo, M Ortega-Heras, S Pérez-Magariño European Food Research and Technology 230 (3), 485-496, 2010 | 78 | 2010 |
| The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines S Pérez-Magariño, M Ortega-Heras, E Cano-Mozo, ML González-Sanjosé Journal of Food Composition and Analysis 22 (3), 204-211, 2009 | 76 | 2009 |
| Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety M Ortega‐Heras, S Pérez‐Magariño, V Del‐Villar‐Garrachón, ... Journal of the Science of Food and Agriculture 94 (10), 2073-2082, 2014 | 74 | 2014 |
| Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition R Del Barrio-Galán, S Pérez-Magariño, M Ortega-Heras, Z Guadalupe, ... LWT-food Science and Technology 48 (2), 215-223, 2012 | 70 | 2012 |
| Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation MO Heras, MD Rivero-Pérez, S Pérez-Magariño, C González-Huerta, ... European Food Research and Technology 226, 1485-1493, 2008 | 70 | 2008 |
| Volatile compounds of red wines macerated with Spanish, American, and French oak chips JJ Rodríguez-Bencomo, M Ortega-Heras, S Perez-Magarino, ... Journal of agricultural and food chemistry 57 (14), 6383-6391, 2009 | 63 | 2009 |
