| Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics A Roldán, GCJ Van Muiswinkel, C Lasanta, V Palacios, I Caro Food Chemistry 126 (2), 574-582, 2011 | 128 | 2011 |
| Resveratrol Content of Palomino fino Grapes: Influence of Vintage and Fungal Infection A Roldán, V Palacios, I Caro, L Pérez Journal of agricultural and food chemistry 51 (5), 1464-1468, 2003 | 114 | 2003 |
| Chemical and biochemical transformations during the industrial process of sherry vinegar aging V Palacios, M Valcárcel, I Caro, L Pérez Journal of Agricultural and Food Chemistry 50 (15), 4221-4225, 2002 | 61 | 2002 |
| Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines JG Benı́tez, VMP Macıas, PS Gorostiaga, RV López, LP Rodrı́guez Journal of Food Engineering 58 (4), 373-378, 2003 | 51 | 2003 |
| Nutritional potential of four seaweed species collected in the barbate estuary (Gulf of Cadiz, Spain) JS Garcia, V Palacios, A Roldán J. Nutr. Food Sci 6 (3), 1-7, 2016 | 43 | 2016 |
| Application of ion exchange techniques to industrial process of metal ions removal from wine VM Palacios, I Caro, L Pérez Adsorption 7 (2), 131-138, 2001 | 42 | 2001 |
| Molecular gastronomy in Spain P García-Segovia, MD Garrido, A Vercet, JC Arboleya, S Fiszman, ... Journal of Culinary Science & Technology 12 (4), 279-293, 2014 | 40 | 2014 |
| Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines C Lasanta, A Roldán, I Caro, L Pérez, V Palacios Food Control 21 (11), 1442-1447, 2010 | 39 | 2010 |
| Evolution of resveratrol and piceid contents during the industrial winemaking process of sherry wine A Roldán, V Palacios, I Caro, L Pérez Journal of agricultural and food chemistry 58 (7), 4268-4273, 2010 | 35 | 2010 |
| Confectio gari pompeiani. Procedimiento experimental para la elaboración de salsas de pescado romanas EA García Vargas, D Bernal Casasola, V Palacios Macías, ... SPAL, 23, 65-82, 2014 | 33 | 2014 |
| Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines A Amores-Arrocha, A Roldán, A Jiménez-Cantizano, I Caro, V Palacios Food research international 105, 197-209, 2018 | 32 | 2018 |
| Comparative study of crossflow microfiltration with conventional filtration of sherry wines VM Palacios, I Caro, L Pérez Journal of Food Engineering 54 (2), 95-102, 2002 | 31 | 2002 |
| Use of Trichoderma enzymatic extracts on vinification of Palomino fino grapes in the sherry region A Roldán, V Palacios, X Peñate, T Benítez, L Pérez Journal of food engineering 75 (3), 375-382, 2006 | 27 | 2006 |
| Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods F Sánchez-García, I Hernández, VM Palacios, AM Roldán Foods 10 (1), 181, 2021 | 23 | 2021 |
| Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures F Sánchez‐García, A Mirzayeva, A Roldán, R Castro, V Palacios, ... Journal of the Science of Food and Agriculture 99 (12), 5475-5482, 2019 | 23 | 2019 |
| Influence of the presence of grape skins during white wine alcoholic fermentation P Sancho-Galán, A Amores-Arrocha, A Jiménez-Cantizano, V Palacios Agronomy 11 (3), 452, 2021 | 21 | 2021 |
| Identification and characterization of white grape varieties autochthonous of a warm climate region (Andalusia, Spain) P Sancho-Galán, A Amores-Arrocha, V Palacios, A Jiménez-Cantizano Agronomy 10 (2), 205, 2020 | 21 | 2020 |
| Use of multiflora bee pollen as a flor velum yeast growth activator in biological aging wines P Sancho-Galán, A Amores-Arrocha, A Jiménez-Cantizano, V Palacios Molecules 24 (9), 1763, 2019 | 21 | 2019 |
| Effect on white grape must of multiflora bee pollen addition during the alcoholic fermentation process A Amores-Arrocha, A Roldán, A Jiménez-Cantizano, I Caro, V Palacios Molecules 23 (6), 1321, 2018 | 21 | 2018 |
| Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties F Sánchez‐García, A Mirzayeva, A Roldán, R Castro, V Palacios, ... Journal of the Science of Food and Agriculture 101 (3), 970-980, 2021 | 19 | 2021 |
