Cristina
Alcalde Eon
Profesora Ayudante Doctora
JULIÁN CARLOS
RIVAS GONZALO
Ikertzailea 1984-2017 tartean
JULIÁN CARLOS RIVAS GONZALO-rekin lankidetzan egindako argitalpenak (25)
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
2016
2015
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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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Schizanthus grahamii and Schizanthus hookeri. Is there any relationship between their anthocyanin compositions and their different pollination syndromes?
Phytochemistry, Vol. 85, pp. 62-71
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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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Anthocyanins and 3-deoxyanthocyanins in sorghum
Sorghum: Food and Energy Source (Nova Science Publishers, Inc.), pp. 27-53
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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
2007
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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
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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
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Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz)
Phytochemical Analysis, Vol. 17, Núm. 1, pp. 8-14
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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
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Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study
Analytica Chimica Acta, Vol. 563, Núm. 1-2 SPEC. ISS., pp. 238-254