Ignacio
García Estévez
Profesor Permanente Laboral
JULIÁN CARLOS
RIVAS GONZALO
Investigador en el periodo 1984-2017
Publicaciones en las que colabora con JULIÁN CARLOS RIVAS GONZALO (21)
2018
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Modulation of Fatty Acids and Interleukin-6 in Glioma Cells by South American Tea Extracts and their Phenolic Compounds
Nutrition and Cancer, Vol. 70, Núm. 2, pp. 267-277
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Wine Color Evolution and Stability
Red Wine Technology (Elsevier), pp. 195-205
2017
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An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6369-6378
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Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines
Australian Journal of Grape and Wine Research, Vol. 23, Núm. 3, pp. 334-341
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Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes
Journal of the Science of Food and Agriculture, Vol. 97, Núm. 12, pp. 4066-4074
2016
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Anthocyanins of the anthers as chemotaxonomic markers in the genus Populus L. Differentiation between Populus nigra, Populus alba and Populus tremula
Phytochemistry, Vol. 128, pp. 35-49
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Effect of flavonols on wine astringency and their interaction with human saliva
Food Chemistry, Vol. 209, pp. 358-364
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Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile
Food Chemistry, Vol. 207, pp. 272-278
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Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
Talanta, Vol. 160, pp. 556-561
2015
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Application of Differential Colorimetry to Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions
Journal of Agricultural and Food Chemistry
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Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation
LWT - Food Science and Technology, Vol. 60, Núm. 2, pp. 934-940
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Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo
Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 35, pp. 7663-7669
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Understanding the ellagitannin extraction process from oak wood
Tetrahedron, Vol. 71, Núm. 20, pp. 3089-3094
2014
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Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
Journal of Food Composition and Analysis, Vol. 34, Núm. 1, pp. 99-113
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Anthocyanin and flavonol profiles of Vitis vinifera L. cv Rufete grapes
Biochemical Systematics and Ecology, Vol. 53, pp. 76-80
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Color stabilization of red wines. A chemical and colloidal approach
Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 29, pp. 6984-6994
2013
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Hemisynthesis and structural and chromatic characterization of delphinidin 3- O -glucoside-vescalagin hybrid pigments
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 47, pp. 11560-11568
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Thermodynamic and kinetic properties of a new myrtillin-vescalagin hybrid pigment
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 47, pp. 11569-11578
2012
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Validation of a mass spectrometry method to quantify oak ellagitannins in wine samples
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 6, pp. 1373-1379
2010
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Development of a fractionation method for the detection and identification of oak ellagitannins in red wines
Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 171-176