| The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review R Suárez, JA Suárez-Lepe, A Morata, F Calderón Food Chemistry 102 (1), 10-21, 2007 | 418 | 2007 |
| Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines A Morata, MC Gómez-Cordovés, J Suberviola, B Bartolomé, B Colomo, ... Journal of Agricultural and Food Chemistry 51 (14), 4084-4088, 2003 | 303 | 2003 |
| New trends in yeast selection for winemaking JA Suárez-Lepe, A Morata Trends in Food Science & Technology 23 (1), 39-50, 2012 | 237 | 2012 |
| Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces A Morata, MC Gómez-Cordovés, F Calderón, JA Suárez International journal of food microbiology 106 (2), 123-129, 2006 | 181 | 2006 |
| Pyruvic Acid and Acetaldehyde Production by Different Strains of Saccharomyces cerevisiae: Relationship with Vitisin A and B Formation in Red Wines A Morata, MC Gómez-Cordovés, B Colomo, JA Suárez Journal of Agricultural and Food Chemistry 51 (25), 7402-7409, 2003 | 178 | 2003 |
| Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality I Loira, R Vejarano, MA Bañuelos, A Morata, W Tesfaye, C Uthurry, A Villa, ... LWT-Food Science and Technology 59 (2), 915-922, 2014 | 141 | 2014 |
| Cell wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Graciano grapes A Morata, MC Gómez-Cordovés, B Colomo, JA Suárez European Food Research and Technology 220, 341-346, 2005 | 140 | 2005 |
| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies S Benito, A Morata, F Palomero, MC González, JA Suárez-Lepe Food Chemistry 124 (1), 15-23, 2011 | 138 | 2011 |
| Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde A Morata, F Calderón, MC González, MC Gómez-Cordovés, JA Suárez Food Chemistry 100 (3), 1144-1152, 2007 | 138 | 2007 |
| Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines K Chen, C Escott, I Loira, JM Del Fresno, A Morata, W Tesfaye, ... Food Microbiology 69, 51-63, 2018 | 137 | 2018 |
| Lachancea thermotolerans Applications in Wine Technology A Morata, I Loira, W Tesfaye, MA Bañuelos, C González, JA Suárez Lepe Fermentation 4 (3), 53, 2018 | 135 | 2018 |
| Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality I Loira, A Morata, P Comuzzo, MJ Callejo, C González, F Calderón, ... Food Research International 76, 325-333, 2015 | 127 | 2015 |
| Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review A Morata, C Escott, MA Bañuelos, I Loira, JM Del Fresno, C González, ... Biomolecules 10 (1), 34, 2019 | 124 | 2019 |
| Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must A Morata, S Benito, I Loira, F Palomero, MC González, JA Suárez-Lepe International journal of food microbiology 159 (1), 47-53, 2012 | 121 | 2012 |
| Applications of Metschnikowia pulcherrima in Wine Biotechnology A Morata, I Loira, C Escott, JM del Fresno, MA Bañuelos, JA Suárez-Lepe Fermentation 5 (3), 63, 2019 | 112 | 2019 |
| New genera of yeasts for over-lees aging of red wine F Palomero, A Morata, S Benito, F Calderón, JA Suárez-Lepe Food Chemistry 112 (2), 432-441, 2009 | 103 | 2009 |
| Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids A Morata, C González, JA Suárez-Lepe International journal of food microbiology 116 (1), 144-152, 2007 | 99 | 2007 |
| Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric … F Palomero, A Morata, S Benito, MC González, JA Suárez-Lepe Food chemistry 105 (2), 838-846, 2007 | 99 | 2007 |
| Grape processing by high hydrostatic pressure: Effect on microbial populations, phenol extraction and wine quality A Morata, I Loira, R Vejarano, MA Bañuelos, PD Sanz, L Otero, ... Food and Bioprocess Technology 8, 277-286, 2015 | 96 | 2015 |
| Effect of Saccharomyces strains on the quality of red wines aged on lees I Loira, R Vejarano, A Morata, JM Ricardo-da-Silva, O Laureano, ... Food Chemistry 139 (1-4), 1044-1051, 2013 | 95 | 2013 |
Iris LoiraAssistant professor of Food technology, Universidad Politécnica de Madrid在 upm.es 的电子邮件经过验证
