NEWS
New Feature!!!! University Subject Rankings in 12 branches
FOR SCIENTIST REGISTRATION FOR INSTITUTIONAL BULK REGISTRATION
FOR EDIT YOUR UNIVERSITY / INSTITUTION PAGE
Some differences of the AD Scientific Index
New Feature!!!! University Subject Rankings in 12 branches
List without CERN, Statistical Data etc. Only in AD Scientific Index
New Feature!!!! University Subject Rankings in 12 branches
AD
Scientific Index 2024
About Us
Methodology
Compare & Choose
Contact - FAQ
login
Login
person_add
Register
school
University Rankings
subject
University Subject Rankings
place
Country Rankings
insights
i10 Productivity Rankings
insights
Subject Rankings
format_list_numbered
Top 100 Scientists
format_list_numbered
Citation Rankings
format_quote
Top 100 Institutions
local_fire_department
Country Top Lists
Zenaida Guadalupe
AD Scientific Index 2024
Others
Universidad de La Rioja - - / Spain
University of La Rioja
Edit Form
Registration, Add Profile,
Premium Membership
Ranking &
Analysis
Job
Experiences (0)
Education
Information (0)
Published Books (0)
Book Chapters (0)
Articles (0)
Presentations (0)
Lessons (0)
Projects (0)
Congresses (0)
Editorship, Referee &
Scientific Board (0 )
Patents /
Designs (0)
Academic Grants
& Awards (0)
Artistic
Activities (0)
Certificate / Course
/ Trainings (0)
Association &
Society Memberships (0)
Contact, Office
& Social Media
person_outline
Zenaida Guadalupe's MOST POPULAR ARTICLES
1-)
Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation processB Ayestarán, Z Guadalupe, D LeónAnalytica Chimica Acta 513 (1), 29-39, 20041402004
2-)
Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC)Z Guadalupe, O Martínez-Pinilla, Á Garrido, JD Carrillo, B AyestaránFood Chemistry 131 (1), 367-374, 20121352012
3-)
Maceration enzymes and mannoproteins: A possible strategy to increase colloidal stability and color extraction in red winesZ Guadalupe, A Palacios, B AyestaránJournal of Agricultural and Food Chemistry 55 (12), 4854-4862, 20071352007
4-)
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degreeJM Hernández-Hierro, N Quijada-Morín, L Martínez-Lapuente, ...Food Chemistry 146, 41-47, 20141262014
5-)
Impact of prebloom and fruit set basal leaf removal on the flavonol and anthocyanin composition of Tempranillo grapesMP Diago, B Ayestarán, Z Guadalupe, S Poni, J TardáguilaAmerican journal of enology and viticulture 63 (3), 367-376, 20121152012
ARTICLES
Add your articles
We use cookies to personalize our website and offer you a better experience. If you accept cookies, we can offer you special services.
Cookie Policy
Accept