| # | Title | Journal | Year | Citations |
|---|
| 1 | Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines | International Journal of Food Microbiology | 2014 | 95 |
| 2 | Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View | Beverages | 2018 | 85 |
| 3 | Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production | International Journal of Food Microbiology | 2010 | 77 |
| 4 | Elderberry (Sambucus nigra L.) by-products a source of anthocyanins and antioxidant polyphenols | Industrial Crops and Products | 2017 | 73 |
| 5 | Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization | Food Chemistry | 2014 | 64 |
| 6 | The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation | International Journal of Food Microbiology | 2012 | 54 |
| 7 | Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants | Foods | 2021 | 52 |
| 8 | Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality | Food Chemistry | 2017 | 41 |
| 9 | Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics | LWT - Food Science and Technology | 2012 | 37 |
| 10 | A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines | Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences | 2017 | 36 |
| 11 | A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation | Food Chemistry | 2019 | 35 |
| 12 | 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches | Critical Reviews in Food Science and Nutrition | 2019 | 35 |
| 13 | White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview | Beverages | 2020 | 35 |
| 14 | H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration | International Journal of Food Microbiology | 2014 | 34 |
| 15 | Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products | Food Research International | 2022 | 28 |
| 16 | Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency | Food Chemistry | 2018 | 27 |
| 17 | Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview | Foods | 2019 | 22 |
| 18 | Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics | Data in Brief | 2017 | 21 |
| 19 | Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry | Beverages | 2018 | 21 |
| 20 | Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance | Beverages | 2022 | 20 |
| 21 | Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation | Fermentation | 2020 | 19 |
| 22 | Quantification of Chemical Characteristics of Olive Fruit and Oil of cv Cobrançosa in Two Ripening Stages Using MIR Spectroscopy and Chemometrics | Food Analytical Methods | 2015 | 18 |
| 23 | Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages | Beverages | 2021 | 17 |
| 24 | Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance | Beverages | 2016 | 16 |
| 25 | Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics | Fermentation | 2020 | 16 |
| 26 | The Wine Yeast Strain-Dependent Expression of Genes Implicated in Sulfide Production in Response to Nitrogen Availability | Journal of Microbiology and Biotechnology | 2010 | 14 |
| 27 | Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup | Beverages | 2019 | 13 |
| 28 | Assessment of the Methodology That Is Used to Determine the Nutritional Sustainability of the Mediterranean Diet—A Scoping Review | Frontiers in Nutrition | 2021 | 12 |
| 29 | Trihalomethanes in liver pathology: Mitochondrial dysfunction and oxidative stress in the mouse | Environmental Toxicology | 2016 | 11 |
| 30 | Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures | Data in Brief | 2018 | 11 |
| 31 | Assessment of Dog Testis Perfusion by Colour and Pulsed-Doppler Ultrasonography and Correlation With Sperm Oxidative DNA Damage | Topics in Companion Animal Medicine | 2020 | 10 |
| 32 | Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview | Applied Sciences (Switzerland) | 2021 | 10 |
| 33 | Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves | Beverages | 2017 | 9 |
| 34 | Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers? | LWT - Food Science and Technology | 2019 | 9 |
| 35 | Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma | Foods | 2020 | 8 |
| 36 | Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality | Foods | 2020 | 8 |
| 37 | Metabolic pathways of degradation of malvidin-3-O-monoglucoside by Candida oleophila | International Biodeterioration and Biodegradation | 2019 | 6 |
| 38 | New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour | Food Research International | 2020 | 6 |
| 39 | Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal) | Molecules | 2020 | 6 |
| 40 | FTIR chemometrical approach for clonal assessment: Selection of Olea europaea L. optimal phenotypes from cv. Cobrançosa | Journal of Chemometrics | 2017 | 4 |
| 41 | Microbial and Commercial Enzymes Applied in the Beverage Production Process | Fermentation | 2023 | 4 |
| 42 | Structural Equation Modeling (SEM) and Temporal Dominance of Sensations (TDS) in the Evaluation of DOC Douro Red Wine’s Sensory Profile | Foods | 2022 | 3 |
| 43 | Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines | Molecules | 2022 | 1 |
| 44 | Public interest in food sustainability: an infodemiology study of Google trends data in Europe from 2010–2021 | International Journal of Food Sciences and Nutrition | 2023 | 1 |
