| 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 | 119 | 2017 |
| Biosynthesis of ethyl butyrate using immobilized lipase: a statistical approach JM Rodriguez-Nogales, E Roura, E Contreras Process Biochemistry 40 (1), 63-68, 2005 | 114 | 2005 |
| Enhancement of transglutaminase-induced protein cross-linking by preheat treatment of cows’ milk: a statistical approach JM Rodriguez-Nogales International Dairy Journal 16 (1), 26-32, 2006 | 82 | 2006 |
| Kinetic behaviour and thermal inactivation of pectinlyase used in food processing N Ortega, S De Diego, JM Rodríguez‐Nogales, M Perez‐Mateos, ... International journal of food science & technology 39 (6), 631-639, 2004 | 64 | 2004 |
| 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 |
| Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts I Revilla, JM Rodríguez-Nogales, AM Vivar-Quintana Journal of Dairy Research 74 (2), 127-136, 2007 | 54 | 2007 |
| Effect of preheat treatment on the transglutaminase-catalyzed cross-linking of goat milk proteins JM Rodriguez-Nogales Process Biochemistry 41 (2), 430-437, 2006 | 54 | 2006 |
| Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification JM Rodriguez-Nogales, N Ortega, M Perez-Mateos, MD Busto Food chemistry 107 (1), 112-119, 2008 | 53 | 2008 |
| Approach to the quantification of milk mixtures by partial least-squares, principal component and multiple linear regression techniques JM Rodriguez-Nogales Food Chemistry 98 (4), 782-789, 2006 | 48 | 2006 |
| A novel approach to develop β-galactosidase entrapped in liposomes in order to prevent an immediate hydrolysis of lactose in milk JM Rodríguez-Nogales, AD López International Dairy Journal 16 (4), 354-360, 2006 | 46 | 2006 |
| Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088 JM Rodríguez-Nogales, N Ortega, M Perez-Mateos, MD Busto Food chemistry 101 (2), 634-642, 2007 | 41 | 2007 |
| High‐performance liquid chromatography and capillary electrophoresis for the analysis of maize proteins JM Rodriguez‐Nogales, MC Garcia, ML Marina Journal of separation science 29 (2), 197-210, 2006 | 39 | 2006 |
| 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 |
| Influence of water regime on yield components, must composition and wine volatile compounds of Vitis vinifera cv. Verdejo M Vilanova, JM Rodríguez‐Nogales, J Vila‐Crespo, J Yuste Australian journal of grape and wine research 25 (1), 83-91, 2019 | 35 | 2019 |
| Kinetic behaviour and stability of glucose oxidase entrapped in liposomes JM Rodriguez‐Nogales Journal of Chemical Technology & Biotechnology: International Research in …, 2004 | 35 | 2004 |
| Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes’ milk: A chemometric study JM Rodríguez-Nogales, AM Vivar-Quintana, I Revilla Journal of dairy science 90 (7), 3187-3196, 2007 | 34 | 2007 |
| 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 |
| Stability and catalytic kinetics of microencapsulated β-galactosidase in liposomes prepared by the dehydration–rehydration method JM Rodriguez-Nogales, A Delgadillo Journal of Molecular Catalysis B: Enzymatic 33 (1-2), 15-21, 2005 | 30 | 2005 |
| 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 |
Encarnación Fernández FernándezAssociate Professor of Food Technology, Universidad de Valladolid (Spain)Verified email at iaf.uva.es
