| Assessment of the effect of the non‐volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis JJ Rodríguez‐Bencomo, C Muñoz‐González, I Andújar‐Ortiz, ... Journal of the Science of Food and Agriculture 91 (13), 2484-2494, 2011 | 101 | 2011 |
| Assessment of the effect of the non‐volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis JJ Rodríguez‐Bencomo, C Muñoz‐González, I Andújar‐Ortiz, ... Journal of the Science of Food and Agriculture 91 (13), 2484-2494, 2011 | 101 | 2011 |
| Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process JJ Rodríguez-Bencomo, H Kelebek, AS Sonmezdag, ... Journal of Agricultural and Food Chemistry 63 (35), 7830-7839, 2015 | 95 | 2015 |
| Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions C Muñoz-González, G Feron, E Guichard, JJ Rodríguez-Bencomo, ... Journal of agricultural and food chemistry 62 (33), 8274-8288, 2014 | 74 | 2014 |
| Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine JJ Rodríguez-Bencomo, M Ortega-Heras, S Pérez-Magariño European Food Research and Technology 230, 485-496, 2010 | 74 | 2010 |
| A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels EM González-Rompinelli, JJ Rodríguez-Bencomo, A García-Ruiz, ... Food Control 33 (2), 440-447, 2013 | 70 | 2013 |
| Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption C Muñoz-González, JJ Rodríguez-Bencomo, MV Moreno-Arribas, ... Analytical and bioanalytical chemistry 401, 1497-1512, 2011 | 57 | 2011 |
| Volatile compounds of red wines macerated with Spanish, American, and French oak chips JJ Rodríguez-Bencomo, M Ortega-Heras, S Perez-Magarino, ... Journal of agricultural and food chemistry 57 (14), 6383-6391, 2009 | 56 | 2009 |
| Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization JJ Rodríguez-Bencomo, R Schneider, JP Lepoutre, P Rigou Journal of Chromatography A 1216 (30), 5640-5646, 2009 | 55 | 2009 |
| Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines JJ Rodríguez-Bencomo, HM Cabrera-Valido, JP Pérez-Trujillo, J Cacho Food Chemistry 127 (3), 1153-1162, 2011 | 48 | 2011 |
| Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging JJ Rodríguez-Bencomo, I Andujar-Ortiz, MV Moreno-Arribas, C Simo, ... Journal of agricultural and food chemistry 62 (6), 1373-1383, 2014 | 46 | 2014 |
| Optimization of a HS-SPME-GC-MS procedure for beer volatile profiling using response surface methodology: application to follow aroma stability of beers under different storage … JJ Rodriguez-Bencomo, C Muñoz-González, PJ Martín-Álvarez, E Lázaro, ... Food analytical methods 5, 1386-1397, 2012 | 46 | 2012 |
| A comparison of laboratory and pilot-scale fermentations in winemaking conditions E Casalta, E Aguera, C Picou, JJ Rodriguez-Bencomo, JM Salmon, ... Applied microbiology and biotechnology 87 (5), 1665-1673, 2010 | 46 | 2010 |
| Reversed-phase high-performance liquid chromatography–fluorescence detection for the analysis of glutathione and its precursor γ-glutamyl cysteine in wines and model wines … I Andujar-Ortiz, MÁ Pozo-Bayón, MV Moreno-Arribas, PJ Martín-Álvarez, ... Food Analytical Methods 5, 154-161, 2012 | 43 | 2012 |
| Importance of chip selection and elaboration process on the aromatic composition of finished wines JJ Rodríguez-Bencomo, M Ortega-Heras, S Pérez-Magariño, ... Journal of agricultural and food chemistry 56 (13), 5102-5111, 2008 | 42 | 2008 |
| Impact of bentonite additions during vinification on protein stability and volatile compounds of Albariño wines E Lira, JJ Rodríguez-Bencomo, FN Salazar, I Orriols, D Fornos, F Lopez Journal of agricultural and food chemistry 63 (11), 3004-3011, 2015 | 40 | 2015 |
| Effects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace Spirits Y Arrieta-Garay, P Blanco, C López-Vázquez, JJ Rodríguez-Bencomo, ... Journal of agricultural and food chemistry 62 (43), 10552-10560, 2014 | 36 | 2014 |
| Characterization of bottled wines from the Tenerife Island (Spain) by their metal ion concentration JE Conde, D Estevez, JJ Rodriguez-Bencomo, FJ García Montelongo, ... Ital J Food Sci 14 (4), 375-387, 2002 | 33 | 2002 |
| Spirit distillation strategies for aroma improvement using variable internal column reflux JJ Rodríguez-Bencomo, JR Pérez-Correa, I Orriols, F López Food and Bioprocess Technology 9, 1885-1892, 2016 | 32 | 2016 |
| Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine E Lira, FN Salazar, JJ Rodríguez‐Bencomo, S Vincenzi, A Curioni, ... International journal of food science & technology 49 (4), 1070-1078, 2014 | 32 | 2014 |
