| 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 | 152 | 2014 |
| Evaluation of food quality and safety with hyperspectral imaging (HSI) R Siche, R Vejarano, V Aredo, L Velasquez, E Saldana, R Quevedo Food Engineering Reviews 8, 306-322, 2016 | 110 | 2016 |
| 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 | 101 | 2013 |
| 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 | 100 | 2015 |
| Emerging preservation technologies in grapes for winemaking A Morata, I Loira, R Vejarano, C González, MJ Callejo, JA Suárez-Lepe Trends in Food Science & Technology 67, 36-43, 2017 | 95 | 2017 |
| Evaluation of biological contaminants in foods by hyperspectral imaging: A review R Vejarano, R Siche, W Tesfaye International journal of food properties 20 (sup2), 1264-1297, 2017 | 83 | 2017 |
| Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety R Vejarano, A Gil-Calderón Fermentation 7 (3), 171, 2021 | 82 | 2021 |
| Biodegradable foam tray based on starches isolated from different Peruvian species JP Cruz-Tirado, R Vejarano, D Tapia-Blácido, G Barraza-Jáuregui, ... International Journal of Biological Macromolecules 125, 800-807, 2019 | 73 | 2019 |
| The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines D Abalos, R Vejarano, A Morata, C González, JA Suárez-Lepe European Food Research and Technology 232, 663-669, 2011 | 64 | 2011 |
| Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber JP Cruz-Tirado, R Siche, A Cabanillas, L Díaz-Sánchez, R Vejarano, ... Procedia Engineering 200, 178-185, 2017 | 60 | 2017 |
| Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases A Morata, R Vejarano, G Ridolfi, S Benito, F Palomero, C Uthurry, ... Enzyme and microbial technology 52 (2), 99-104, 2013 | 47 | 2013 |
| Pineapple shell fiber as reinforcement in cassava starch foam trays A Cabanillas, J Nunez, JP Cruz-Tirado, R Vejarano, DR Tapia-Blácido, ... Polymers and Polymer Composites 27 (8), 496-506, 2019 | 45 | 2019 |
| The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams JP Cruz‐Tirado, R Vejarano, DR Tapia‐Blácido, LM Angelats‐Silva, ... Packaging Technology and Science 32 (5), 227-237, 2019 | 41 | 2019 |
| Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds R Vejarano Fermentation 6 (3), 76, 2020 | 37 | 2020 |
| Use of fumaric acid to control pH and inhibit malolactic fermentation in wines A Morata, MA Bañuelos, C López, C Song, R Vejarano, I Loira, ... Food Additives & Contaminants: Part A 37 (2), 228-238, 2020 | 31 | 2020 |
| Saccharomycodes ludwigii, control and potential uses in winemaking processes R Vejarano Fermentation 4 (3), 71, 2018 | 29 | 2018 |
| Red wine and health: approaches to improve the phenolic content during winemaking R Vejarano, M Luján-Corro Frontiers in Nutrition 9, 890066, 2022 | 21 | 2022 |
| Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas R Vejarano, A Morata, I Loira, MC González, JA Suárez-Lepe European Food Research and Technology 237 (3), 281-290, 2013 | 20 | 2013 |
| Passion-fruit shell biomass as adsorbent material to remove chromium III from contaminated aqueous mediums G Campos-Flores, J Gurreonero-Fernández, R Vejarano IOP Conference Series: Materials Science and Engineering 620 (1), 012110, 2019 | 11 | 2019 |
| The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines A Morata, MA Bañuelos, C López, S Chenli, R Vejarano, I Loira, ... BIO Web of Conferences 15, 02034, 2019 | 7 | 2019 |