Publicaciones en las que colabora con Ignacio García Estévez (20)

2023

  1. Aceite de palma y palmiste. Estudio de su utilización en la elaboración de galletas a través del etiquetado

    Farmajournal, Vol. 8, Núm. 2, pp. 27-35

  2. In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines

    Current Research in Food Science, Vol. 6

2022

  1. Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3- O-Glucoside: An Approach in Wine-Like Model Systems

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 41, pp. 13049-13061

2021

  1. Estudio de marcadores fenólicos para la diferenciación de vinos elaborados con uvas Vitis vinifera L. cv Rufete

    Farmajournal, Vol. 6, Núm. 1, pp. 7-16

2019

  1. Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere

    Food Chemistry, Vol. 286, pp. 43-50

2017

  1. 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

  2. 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

  3. Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products

    Molecules, Vol. 22, Núm. 12

  4. Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6359-6368

2016

  1. 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

2015

  1. 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

  2. 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

  3. Understanding the ellagitannin extraction process from oak wood

    Tetrahedron, Vol. 71, Núm. 20, pp. 3089-3094

2014

  1. 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

  2. Anthocyanin and flavonol profiles of Vitis vinifera L. cv Rufete grapes

    Biochemical Systematics and Ecology, Vol. 53, pp. 76-80

  3. Color stabilization of red wines. A chemical and colloidal approach

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 29, pp. 6984-6994

2013

  1. 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

  2. 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

  1. 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

  1. 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