| Aroma compounds as markers of the changes in sherry wines subjected to biological ageing JA Moreno, L Zea, L Moyano, M Medina Food Control 16 (4), 333-338, 2005 | 200 | 2005 |
| Analytical study of aromatic series in sherry wines subjected to biological aging L Moyano, L Zea, J Moreno, M Medina Journal of Agricultural and Food Chemistry 50 (25), 7356-7361, 2002 | 189 | 2002 |
| Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing L Zea, L Moyano, J Moreno, B Cortes, M Medina Food Chemistry 75 (1), 79-84, 2001 | 169 | 2001 |
| Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must E Valero, L Moyano, MC Millan, M Medina, JM Ortega Food Chemistry 78 (1), 57-61, 2002 | 164 | 2002 |
| Aroma series as fingerprints for biological ageing in fino sherry‐type wines L Zea, L Moyano, JA Moreno, M Medina Journal of the Science of Food and Agriculture 87 (12), 2319-2326, 2007 | 88 | 2007 |
| Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine MJ Ruiz, L Zea, L Moyano, M Medina European Food Research and Technology 230 (3), 429, 2010 | 82 | 2010 |
| Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out by Saccharomyces cerevisiae Races bayanus and capensis MB Cortes, J Moreno, L Zea, L Moyano, M Medina Journal of Agricultural and Food Chemistry 46 (6), 2389-2394, 1998 | 79 | 1998 |
| Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines M Chaves, L Zea, L Moyano, M Medina Journal of agricultural and food chemistry 55 (9), 3592-3598, 2007 | 70 | 2007 |
| 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 | 59 | 2015 |
| Response of the aroma fraction in sherry wines subjected to accelerated biological aging MB Cortes, JJ Moreno, L Zea, L Moyano, M Medina Journal of agricultural and food chemistry 47 (8), 3297-3302, 1999 | 52 | 1999 |
| Evaluation of the active odorants in Amontillado Sherry wines during the aging process L Moyano, L Zea, JA Moreno, M Medina Journal of agricultural and food chemistry 58 (11), 6900-6904, 2010 | 47 | 2010 |
| Comparison of odor-active compounds in sherry wines processed from ecologically and conventionally grown Pedro Ximenez grapes L Moyano, L Zea, L Villafuerte, M Medina Journal of agricultural and food chemistry 57 (3), 968-973, 2009 | 46 | 2009 |
| Selection of volatile aroma compounds by statistical and enological criteria for analytical differentiation of musts and wines of two grape varieties JE Bueno, R Peinado, J Moreno, M Medina, L Moyano, L Zea Journal of Food Science 68 (1), 158-163, 2003 | 41 | 2003 |
| Extraction of phenolic compounds in controlled macerations of Pedro Ximenez grapes J Merida, L Moyano, C Millan, M Medina Vitis 30 (2), 117-127, 1991 | 27 | 1991 |
| Optimization and validation of an automated DHS–TD–GC–MS method for the determination of aromatic esters in sweet wines A Marquez, MP Serratosa, J Merida, L Zea, L Moyano Talanta 123, 32-38, 2014 | 25 | 2014 |
| Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditions MP Serratosa, A Marquez, L Moyano, L Zea, J Merida Food chemistry 159, 128-136, 2014 | 23 | 2014 |
| Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine MJ Ruiz, L Moyano, L Zea LWT-Food Science and Technology 59 (1), 560-565, 2014 | 22 | 2014 |
| Changes in aroma profile of sherry wines during the oxidative ageing L Zea, L Moyano, M Medina International journal of food science & technology 45 (11), 2425-2432, 2010 | 21 | 2010 |
| Odorant active compounds in Amontillado wines obtained by combination of two consecutive ageing processes L Zea, L Moyano, M Medina European Food Research and Technology 227 (6), 1687-1692, 2008 | 20 | 2008 |
| Flavour in “Pedro Ximénez” grape musts subjected to maceration processes L Moyano, J Moreno, C Millan, M Medina Vitis 33 (2), 87-91, 1994 | 20 | 1994 |
