| Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree JM Hernández-Hierro, N Quijada-Morín, L Martínez-Lapuente, ... Food Chemistry 146, 41-47, 2014 | 130 | 2014 |
| Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency N Quijada-Morín, P Williams, JC Rivas-Gonzalo, T Doco, ... Food Chemistry 154, 44-51, 2014 | 127 | 2014 |
| Relationship between the sensory-determined astringency and the flavanolic composition of red wines N Quijada-Morín, J Regueiro, J Simal-Gándara, E Tomás, ... Journal of Agricultural and Food Chemistry 60 (50), 12355-12361, 2012 | 110 | 2012 |
| Application of differential colorimetry to evaluate anthocyanin–flavonol–flavanol ternary copigmentation interactions in model solutions B Gordillo, FJ Rodríguez-Pulido, ML González-Miret, N Quijada-Morín, ... Journal of Agricultural and Food Chemistry 63 (35), 7645-7653, 2015 | 69 | 2015 |
| Characterization of sensory properties of flavanols—a molecular dynamic approach R Ferrer-Gallego, N Quijada-Morín, NF Brás, P Gomes, V de Freitas, ... Chemical Senses 40 (6), 381-390, 2015 | 59 | 2015 |
| Extractability of low molecular mass flavanols and flavonols from red grape skins. Relationship to cell wall composition at different ripeness stages N Quijada-Morin, JM Hernández-Hierro, JC Rivas-Gonzalo, ... Journal of Agricultural and Food Chemistry 63 (35), 7654-7662, 2015 | 46 | 2015 |
| Effect of Salt Stress in the Regulation of Anthocyanins and Color of Hibiscus Flowers by Digital Image Analysis A Trivellini, B Gordillo, FJ Rodríguez-Pulido, E Borghesi, A Ferrante, ... Journal of agricultural and food chemistry 62 (29), 6966-6974, 2014 | 44 | 2014 |
| Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes JM Hernández-Hierro, N Quijada-Morín, JC Rivas-Gonzalo, ... Analytica Chimica Acta 732, 26-32, 2012 | 44 | 2012 |
| Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time B Gordillo, B Baca-Bocanegra, FJ Rodriguez-Pulído, ML González-Miret, ... Food Chemistry 206, 249-259, 2016 | 35 | 2016 |
| Physico-chemical and chromatic characterization of malvidin 3-glucoside-vinylcatechol and malvidin 3-glucoside-vinylguaiacol wine pigments N Quijada-Morín, O Dangles, JC Rivas-Gonzalo, MT Escribano-Bailón Journal of agricultural and food chemistry 58 (17), 9744-9752, 2010 | 30 | 2010 |
| Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes I García‐Estévez, N Quijada‐Morín, JC Rivas‐Gonzalo, ... Journal of the Science of Food and Agriculture 97 (12), 4066-4074, 2017 | 26 | 2017 |
| Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima M Puyo, S Simonin, G Klein, V David-Vaizant, N Quijada-Morin, ... Foods 12 (4), 735, 2023 | 22 | 2023 |
| Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile N Quijada-Morín, C Crespo-Expósito, JC Rivas-Gonzalo, I García-Estévez, ... Food chemistry 207, 272-278, 2016 | 21 | 2016 |
| Strain effect on extracellular laccase activities from Botrytis cinerea N Quijada‐Morin, F Garcia, K Lambert, AS Walker, L Tiers, M Viaud, ... Australian Journal of Grape and Wine Research 24 (2), 241-251, 2018 | 20 | 2018 |
| Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo I Garcia-Estevez, P Andres-Garcia, C Alcalde-Eon, S Giacosa, L Rolle, ... Journal of agricultural and food chemistry 63 (35), 7663-7669, 2015 | 18 | 2015 |
| Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach N Quijada-Morín, I García-Estévez, J Nogales-Bueno, ... Talanta 160, 556-561, 2016 | 15 | 2016 |
| Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated … SR Segade, F Torchio, V Gerbi, N Quijada-Morín, I García-Estévez, ... Food Chemistry 199, 893-901, 2016 | 13 | 2016 |
| Polyphenols and food quality R Ferrer-Gallego, R Pérez-Gregorio, JM Hernández-Hierro, NQ Morin, ... Journal of Food Quality, 2 p., 2017 | 3 | 2017 |
| Influencia de la composición fenólica y polisacarídica en las características organolépticas de los vinos tintos N Quijada Morin Influencia de la composición fenólica y polisacarídica en las …, 2014 | 1 | 2014 |
| Exocellular laccases from three Botrytis cinerea strains. The difference in their activities is not related to their catalytic protein part. N Quijada-Morin, K Lambert, AS Walker, M Viaud, FX Sauvage, C Hirtz, ... | | 2018 |
