Publications by the researcher in collaboration with JULIÁN CARLOS RIVAS GONZALO (26)

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

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. Schizanthus grahamii and Schizanthus hookeri. Is there any relationship between their anthocyanin compositions and their different pollination syndromes?

    Phytochemistry, Vol. 85, pp. 62-71

  3. 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. Anthocyanins and 3-deoxyanthocyanins in sorghum

    Sorghum: Food and Energy Source (Nova Science Publishers, Inc.), pp. 27-53

  2. 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

2009

  1. Puesto a punto de un método para el análisis de elagtaninos en vinos tintos

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

2007

  1. Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn

    Journal of Mass Spectrometry, Vol. 42, Núm. 6, pp. 735-748

2006

  1. Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 18, pp. 6692-6704

  2. Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz)

    Phytochemical Analysis, Vol. 17, Núm. 1, pp. 8-14

  3. Behaviour and characterisation of the colour during red wine making and maturation

    Analytica Chimica Acta, Vol. 563, Núm. 1-2 SPEC. ISS., pp. 215-222