| Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants F Bonilla, M Mayen, J Merida, M Medina Food Chemistry 66 (2), 209-215, 1999 | 339 | 1999 |
| Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls S Razmkhab, A Lopez-Toledano, JM Ortega, M Mayen, J Merida, ... Journal of Agricultural and Food Chemistry 50 (25), 7432-7437, 2002 | 118 | 2002 |
| Pyranoanthocyanin derived pigments in wine: Structure and formation during winemaking A Marquez, MP Serratosa, J Merida Journal of Chemistry 2013 (1), 713028, 2013 | 101 | 2013 |
| Changes in color and phenolic compounds during the raisining of grape cv. Pedro Ximenez MP Serratosa, A Lopez-Toledano, J Merida, M Medina Journal of Agricultural and Food Chemistry 56 (8), 2810-2816, 2008 | 99 | 2008 |
| Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines A Marquez, MP Serratosa, J Merida Food chemistry 146, 507-514, 2014 | 93 | 2014 |
| Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum) J Martín-Gómez, MÁ Varo, J Mérida, MP Serratosa Lwt 120, 108931, 2020 | 80 | 2020 |
| Flavonoid and non-flavonoid compounds during fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes M Mayén, J Mérida, M Medina American Journal of Enology and Viticulture 46 (2), 255-261, 1995 | 79 | 1995 |
| Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro Ximenez and cv. Baladi grapes M Mayén, R Barón, J Mérida, M Medina Food Chemistry 58 (1-2), 89-95, 1997 | 73 | 1997 |
| Phenolic compounds and browning in sherry wines subjected to oxidative and biological aging M Fabios, A Lopez-Toledano, M Mayen, J Merida, M Medina Journal of Agricultural and Food Chemistry 48 (6), 2155-2159, 2000 | 66 | 2000 |
| Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions A Marquez, MP Serratosa, A Lopez-Toledano, J Merida Food Chemistry 130 (1), 111-120, 2012 | 64 | 2012 |
| Changes in phenolic compounds and browning during biological aging of sherry-type wine R Baron, M Mayen, J Merida, M Medina Journal of Agricultural and Food Chemistry 45 (5), 1682-1685, 1997 | 64 | 1997 |
| Acetaldehyde as key compound for the authenticity of sherry wines: a study covering 5 decades L Zea, MP Serratosa, J Mérida, L Moyano Comprehensive Reviews in Food Science and Food Safety 14 (6), 681-693, 2015 | 61 | 2015 |
| Yeasts used as fining treatment to correct browning in white wines F Bonilla, M Mayen, J Merida, M Medina Journal of Agricultural and Food Chemistry 49 (4), 1928-1933, 2001 | 60 | 2001 |
| Free anthocyanins and polymeric pigments during the fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes M Mayen, J Merida, M Medina American Journal of Enology and Viticulture 45 (2), 161-166, 1994 | 53 | 1994 |
| Changes in color and phenolic compounds during oxidative aging of sherry white wine AF Ortega, A Lopez‐Toledano, M Mayen, J Merida, M Medina Journal of food science 68 (8), 2461-2468, 2003 | 47 | 2003 |
| Formation of vitisins and anthocyanin–flavanol adducts during red grape drying A Marquez, M Dueñas, MP Serratosa, J Merida Journal of agricultural and food chemistry 60 (27), 6866-6874, 2012 | 46 | 2012 |
| Drying of Pedro Ximenez grapes in chamber at controlled temperature and with dipping pretreatments. Changes in the color fraction MP Serratosa, A Lopez-Toledano, M Medina, J Merida Journal of agricultural and food chemistry 56 (22), 10739-10746, 2008 | 45 | 2008 |
| Green ultrasound-assisted extraction of antioxidant phenolic compounds determined by high performance liquid chromatography from bilberry (Vaccinium myrtillus L.) juice by-products MA Varo, M Jacotet-Navarro, MP Serratosa, J Mérida, AS Fabiano-Tixier, ... Waste and biomass valorization 10, 1945-1955, 2019 | 38 | 2019 |
| Yeasts used to delay browning in white wines A Lopez-Toledano, M Mayen, J Merida, M Medina Food chemistry 97 (3), 498-504, 2006 | 36 | 2006 |
| Yeast-induced inhibition of (+)-catechin and (−)-epicatechin degradation in model solutions A Lopez-Toledano, M Mayen, J Merida, M Medina Journal of Agricultural and Food Chemistry 50 (6), 1631-1635, 2002 | 35 | 2002 |
