Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling winesNieves López de Lerma, Teresa García‐Martínez, Rafael A. Peinado et al.|Food Chemistry|2018Cited by 71
Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapesNieves López de Lerma, Rafael A. Peinado, Juan Moreno et al.|Food Chemistry|2011Cited by 63
Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying processJ. Peinado, Rafael A. Peinado, Juan Moreno et al.|Food Chemistry|2008Cited by 61
Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile CompositionNieves López de Lerma, Rafael A. Peinado, Juan Moreno|Food and Bioprocess Technology|2013Cited by 47
Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapesNieves López de Lerma, Rafael A. Peinado, Teresa García‐Martínez et al.|Food Chemistry|2012Cited by 41