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, Anna Puig‐Pujol 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
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak ChipsGeorgiana-Diana Dumitriu, Nieves López de Lerma, Rafael A. Peinado et al.|Foods|2019Cited by 56
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