| Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines M Gil, N Kontoudakis, E González, M Esteruelas, F Fort, JM Canals, ... Journal of Agricultural and Food Chemistry 60 (32), 7988-8001, 2012 | 140 | 2012 |
| Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines M Fanzone, A Peña-Neira, M Gil, V Jofré, M Assof, F Zamora Food Research International 45 (1), 402-414, 2012 | 107 | 2012 |
| Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning M Gil, M Esteruelas, E González, N Kontoudakis, J Jiménez, F Fort, ... Journal of agricultural and food chemistry 61 (20), 4968-4978, 2013 | 105 | 2013 |
| Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics M Gil, S Estévez, N Kontoudakis, F Fort, JM Canals, F Zamora European Food Research and Technology 237, 481-488, 2013 | 73 | 2013 |
| Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation N Kontoudakis, E Gonzalez, M Gil, M Esteruelas, F Fort, JM Canals, ... Journal of Agricultural and Food Chemistry 59 (5), 1974-1984, 2011 | 73 | 2011 |
| Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method C Ubeda, I Kania-Zelada, R del Barrio-Galán, M Medel-Marabolí, M Gil, ... Food Research International 119, 554-563, 2019 | 67 | 2019 |
| Influence of grape seeds and stems on wine composition and astringency O Pascual, E González-Royo, M Gil, S Gómez-Alonso, E García-Romero, ... Journal of agricultural and food chemistry 64 (34), 6555-6566, 2016 | 64 | 2016 |
| Phenolic compounds present in natural haze protein of Sauvignon white wine M Esteruelas, N Kontoudakis, M Gil, MF Fort, JM Canals, F Zamora Food Research International 44 (1), 77-83, 2011 | 57 | 2011 |
| Influence of berry size on red wine colour and composition M Gil, O Pascual, S Gómez‐Alonso, E García‐Romero, ... Australian Journal of Grape and Wine Research 21 (2), 200-212, 2015 | 49 | 2015 |
| Comparative study of the volatile organic compounds of four strawberry cultivars and it relation to alcohol acyltransferase enzymatic activity C Parra-Palma, C Úbeda, M Gil, P Ramos, RI Castro, L Morales-Quintana Scientia Horticulturae 251, 65-72, 2019 | 35 | 2019 |
| Influence of maturity and vineyard location on free and bound aroma compounds of grapes from the País cultivar C Ubeda, M Gil i Cortiella, R del Barrio Galán, A Peña-Neira South African Journal of Enology and Viticulture 38 (2), 201-211, 2017 | 34 | 2017 |
| Influence of grape maturity and maceration length on polysaccharide composition of Cabernet Sauvignon red wines M Gil, M Quirós, F Fort, P Morales, R Gonzalez, JM Canals, F Zamora American Journal of Enology and Viticulture 66 (3), 393-397, 2015 | 30 | 2015 |
| Effect of yeast strain and supplementation with inactive yeast during alcoholic fermentation on wine polysaccharides E González-Royo, A Urtasun, M Gil, N Kontoudakis, M Esteruelas, F Fort, ... American journal of enology and viticulture 64 (2), 268-273, 2013 | 26 | 2013 |
| Contribution of yeast and base wine supplementation to sparkling wine composition M Martí‐Raga, V Martín, M Gil, M Sancho, F Zamora, A Mas, G Beltran Journal of the Science of Food and Agriculture 96 (15), 4962-4972, 2016 | 23 | 2016 |
| Impact of berry size at harvest on red wine composition: a winemaker's approach M Gil Cortiella, C Úbeda, R del Barrio‐Galán, A Peña‐Neira Journal of the Science of Food and Agriculture 100 (2), 836-845, 2020 | 16 | 2020 |
| Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality O Pascual, J Ortiz, M Roel, N Kontoudakis, M Gil, S Gómez-Alonso, ... Oeno One 50 (4), 169-181, 2016 | 16 | 2016 |
| Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines C Ubeda, MI Lambert-Royo, M Gil i Cortiella, R Del Barrio-Galán, ... Foods 10 (2), 390, 2021 | 15 | 2021 |
| Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels MG i Cortiella, C Úbeda, JI Covarrubias, Á Peña-Neira Innovative Food Science & Emerging Technologies 66, 102521, 2020 | 13 | 2020 |
| The diversity of effects of yeast derivatives during sparkling wine aging MI Lambert-Royo, C Ubeda, R Del Barrio-Galán, N Sieczkowski, ... Food Chemistry 390, 133174, 2022 | 11 | 2022 |
| Chemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines M Gil i Cortiella, C Ubeda, JI Covarrubias, VF Laurie, Á Peña-Neira Molecules 26 (3), 554, 2021 | 11 | 2021 |
Joan-Miquel CanalsRovira i Virgili University在 urv.cat 的电子邮件经过验证
