1. Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades. Issue 6 (16th September 2015) Authors: Zea, Luis; Serratosa, María P.; Mérida, Julieta; Moyano, Lourdes Journal: Comprehensive reviews in food science and food safety Issue: Volume 14:Issue 6(2015:Nov.) Page Start: 681 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines. Issue 7 (1st June 2021) Authors: Núñez, Lázaro; Serratosa, María P.; Godoy, Ana; Fariña, Laura; Dellacassa, Eduardo; Moyano, Lourdes Journal: Food science & nutrition Issue: Volume 9:Issue 7(2021) Page Start: 3673 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. FaMYB123 interacts with FabHLH3 to regulate the late steps of anthocyanin and flavonol biosynthesis during ripening. (15th March 2023) Authors: Martínez‐Rivas, Félix J.; Blanco‐Portales, Rosario; Serratosa, María P.; Ric‐Varas, Pablo; Guerrero‐Sánchez, Víctor; Medina‐Puche, Laura; Moyano, Lourdes; Mercado, José A.; Alseekh, Saleh; Caballero, José L.; Fernie, Alisdair R.; Muñoz‐Blanco, Juan; Molina‐Hidalgo, Francisco J. Journal: Plant journal Issue: Volume 114:Number 3(2023) Page Start: 683 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗