Publicaciones en colaboración con investigadores/as de Universidade Do Porto (61)

2024

  1. Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1894-1901

2023

  1. Chemical and colorimetric study of the influence of grape soluble polysaccharides on the color and stability of malvidin 3-O-glucoside solutions

    LWT, Vol. 188

  2. Effect of Rhizobium mechanisms in improving tolerance to saline stress in lettuce plants

    Chemical and Biological Technologies in Agriculture, Vol. 10, Núm. 1

2022

  1. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

2020

  1. Cell Wall Mannoproteins from Yeast Affect Salivary Protein-Flavanol Interactions through Different Molecular Mechanisms

    Journal of agricultural and food chemistry, Vol. 68, Núm. 47, pp. 13459-13468

2019

  1. Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins

    Food Chemistry, Vol. 276, pp. 33-42

  2. Interaction between Ellagitannins and Salivary Proline-Rich Proteins

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 34, pp. 9579-9590

2018

  1. Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 33, pp. 8814-8823

  2. Postharvest changes in the phenolic profile of watercress induced by post-packaging irradiation and modified atmosphere packaging

    Food Chemistry, Vol. 254, pp. 70-77

2017

  1. Chemical Profiling and Assessment of Antineurodegenerative and Antioxidant Properties of Veronica teucrium L. and Veronica jacquinii Baumg.

    Chemistry and Biodiversity, Vol. 14, Núm. 8

  2. Estudio del efecto sinérgico de mezclas de flavanoles en el desarrollo de astringencia

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

  3. First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins

    Food Chemistry, Vol. 228, pp. 574-581

  4. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6434-6441

  5. Molecular Approach to the Synergistic Effect on Astringency Elicited by Mixtures of Flavanols

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6425-6433

  6. Molecular Interaction between Salivary Proteins and Food Tannins

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6415-6424

  7. Oenological perspective of red wine astringency

    Oeno One, Vol. 51, Núm. 3, pp. 237-249

  8. Polyphenols and food quality

    Journal of Food Quality

  9. Wine flavonoids in health and disease prevention

    Molecules, Vol. 22, Núm. 2

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

  2. Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: Antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms

    Food and Function, Vol. 7, Núm. 3, pp. 1319-1328