Publikationen, an denen er mitarbeitet Ignacio García Estévez (11)

2024

  1. Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development

    Foods, Vol. 13, Núm. 6

  2. 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

  3. Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols

    Food Chemistry, Vol. 430

2023

  1. Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

    Food Chemistry, Vol. 400

  2. First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling

    Food Chemistry, Vol. 413

  3. Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds

    Foods, Vol. 12, Núm. 19

2022

  1. Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine

    LWT, Vol. 172

  2. Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 41, pp. 13027-13035

2021

  1. Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins

    Food Research International, Vol. 143

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

2018

  1. Relevance of mannoprotein and flavanol structure on the strength and the forces driving their interaction with salivary proteins

    Abstracts Book: International Congress on Grapevine and Wine Sciences