| Research progress in coating techniques of alginate gel polymer for cell encapsulation G Simó, E Fernández‐Fernández, J Vila‐Crespo, V Ruipérez, ... Carbohydrate polymers 170, 1-14, 2017 | 120 | 2017 |
| Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres E Fernández-Fernández, ML Vázquez-Odériz, MA Romero-Rodrı́guez Meat Science 62 (1), 67-71, 2002 | 68 | 2002 |
| Characterisation and classification of Spanish Verdejo young white wines by volatile and sensory analysis with chemometric tools JM Rodríguez‐Nogales, E Fernández‐Fernández, J Vila‐Crespo Journal of the Science of Food and Agriculture 89 (11), 1927-1935, 2009 | 54 | 2009 |
| Application of pervaporation and nanofiltration membrane processes for the elaboration of full flavored low alcohol white wines CM Salgado, E Fernández-Fernández, L Palacio, FJ Carmona, ... Food and bioproducts processing 101, 11-21, 2017 | 43 | 2017 |
| Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines JM Rodríguez‐Nogales, J Vila‐Crespo, E Fernández‐Fernández Biotechnology Progress 29 (1), 60-65, 2013 | 36 | 2013 |
| Alcohol reduction in red and white wines by nanofiltration of musts before fermentation CM Salgado, E Fernández-Fernández, L Palacio, A Hernández, ... Food and bioproducts processing 96, 285-295, 2015 | 34 | 2015 |
| Ultrasonic monitoring of malolactic fermentation in red wines D Novoa-Díaz, JM Rodríguez-Nogales, E Fernández-Fernández, ... Ultrasonics 54 (6), 1575-1580, 2014 | 32 | 2014 |
| Sensory characterisation and factors influencing quality of wines made from 18 minor varieties (Vitis vinifera L.) S García-Muñoz, G Muñoz-Organero, E Fernández-Fernández, F Cabello Food Quality and Preference 32, 241-252, 2014 | 32 | 2014 |
| Development of a sensory profile for the specific denomination “Galician potato” M Montouto-Graña, E Fernández-Fernández, ML Vázquez-Odériz, ... Food Quality and Preference 13 (2), 99-106, 2002 | 31 | 2002 |
| Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread B Oliete, M Gómez, V Pando, E Fernández-Fernández, PA Caballero, ... Food Science and Technology International 14 (3), 259-269, 2008 | 30 | 2008 |
| Antioxidant properties of sparkling wines produced with β‐glucanases and commercial yeast preparations JM Rodriguez‐Nogales, E Fernández‐Fernández, M Gómez, ... Journal of food science 77 (9), C1005-C1010, 2012 | 29 | 2012 |
| Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine JM Rodriguez-Nogales, E Fernández-Fernández, J Vila-Crespo European Food Research and Technology 235, 729-744, 2012 | 28 | 2012 |
| Strategies for the enhancement of malolactic fermentation in the new climate conditions J Vila-Crespo, JM Rodriguez-Nogales, E Fernández-Fernández, ... Current Research, Technology and Education Topics in Applied Microbiology …, 2010 | 28 | 2010 |
| Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing E Fernández-Fernández, MA Romero-Rodrı́guez, ML Vázquez-Odériz Meat science 58 (1), 99-104, 2001 | 24 | 2001 |
| Colour changes during manufacture of Galician chorizo sausage E Fernández-Fernández, ML Vázquez-Odériz, MA Romero-Rodríguez Zeitschrift für Lebensmitteluntersuchung und-Forschung A 207, 18-21, 1998 | 23 | 1998 |
| Effects of different pre‐freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos) AC Mondragón‐Portocarrero, B Pena‐Martínez, E Fernández‐Fernández, ... International journal of food science & technology 41 (9), 1067-1072, 2006 | 21 | 2006 |
| Highly efficient malolactic fermentation of red wine using encapsulated bacteria in a robust biocomposite of silica-alginate G Simó, J Vila-Crespo, E Fernández-Fernández, V Ruipérez, ... Journal of agricultural and food chemistry 65 (25), 5188-5197, 2017 | 19 | 2017 |
| Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage E Fernández‐Fernández, ML Vázquez‐Odériz, MA Romero‐Redríguez Journal of the Science of Food and Agriculture 82 (3), 273-279, 2002 | 18 | 2002 |
| Calidad nutritiva y aceptabilidad de la barra de cereales andinos enriquecida con harina de sangre de bovino en preescolares de una institución educativa-Arequipa 2017 E Fernández, C Huamán TESIS PARA OPTAR EL TÍTULO PROFESIONAL DE LICENCIADA EN NUTRICIÓN HUMANA …, 2018 | 14 | 2018 |
| Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis R Sánchez, JM Rodríguez-Nogales, E Fernández-Fernández, ... Food Chemistry 369, 130850, 2022 | 13 | 2022 |
