Maria P. Serratosa

Cordoba, AN, Spain

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 12 publications

Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS-TD-GC-MS.

Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS-TD-GC-MS.

Journal: Journal of food science

Published: February 09, 2024

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation.

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation.

Journal: Foods (Basel, Switzerland)

Published: October 05, 2023

Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration.

Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration.

Journal: Molecules (Basel, Switzerland)

Published: October 14, 2022

FaMYB123 interacts with FabHLH3 to regulate the late steps of anthocyanin and flavonol biosynthesis during ripening.

FaMYB123 interacts with FabHLH3 to regulate the late steps of anthocyanin and flavonol biosynthesis during ripening.

Journal: The Plant journal : for cell and molecular biology

Published: March 11, 2022

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines.

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines.

Journal: Food science & nutrition

Published: November 03, 2020

The influence of berry perforation on grape drying kinetics and total phenolic compounds.

The influence of berry perforation on grape drying kinetics and total phenolic compounds.

Journal: Journal of the science of food and agriculture

Published: October 23, 2018

Optimization and validation of a DHS-TD-GC-MS method to wineomics studies.

Optimization and validation of a DHS-TD-GC-MS method to wineomics studies.

Journal: Talanta

Published: June 19, 2018

Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditions.

Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditions.

Journal: Food chemistry

Published: November 11, 2013

Optimization and validation of an automated DHS-TD-GC-MS method for the determination of aromatic esters in sweet wines.

Optimization and validation of an automated DHS-TD-GC-MS method for the determination of aromatic esters in sweet wines.

Journal: Talanta

Published: October 27, 2013

Anthocyanin evolution and color changes in red grapes during their chamber drying.

Anthocyanin evolution and color changes in red grapes during their chamber drying.

Journal: Journal of agricultural and food chemistry

Published: September 21, 2013

Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines.

Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines.

Journal: Food chemistry

Published: July 15, 2013

Formation of vitisins and anthocyanin-flavanol adducts during red grape drying.

Formation of vitisins and anthocyanin-flavanol adducts during red grape drying.

Journal: Journal of agricultural and food chemistry

Published: June 19, 2012

Showing 1-12 of 12

Last Updated: 09/26/2026