Publicacions en col·laboració amb investigadors/es de Universidad de Sevilla (15)

2016

  1. Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles

    Food Chemistry, Vol. 209, pp. 348-357

  2. Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach

    Talanta, Vol. 160, pp. 556-561

2015

  1. Application of Differential Colorimetry to Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions

    Journal of Agricultural and Food Chemistry

  2. Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages

    Journal of Agricultural and Food Chemistry

2014

  1. Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

    Food Chemistry, Vol. 146, pp. 41-47

  2. Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas

    Food Research International, Vol. 62, pp. 1100-1107

2013

  1. A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 4, pp. 967-972

  2. Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

    Food Research International, Vol. 51, Núm. 1, pp. 123-131

  3. Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements

    Food Research International, Vol. 50, Núm. 1, pp. 20-30

  4. Evaluation of sensory parameters of grapes using near infrared spectroscopy

    Journal of Food Engineering, Vol. 118, Núm. 3, pp. 333-339

2012

  1. Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques

    Analytica Chimica Acta, Vol. 732, pp. 153-161

  2. Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision

    Analytica Chimica Acta, Vol. 732, pp. 78-82

  3. Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different physiological stages and contents of soluble solids

    XXVIth International Conference of Polyphenols. Polyphenols Communications 2012. Volumen I

2001

  1. Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 3, pp. 1213-1217

1998

  1. Chromatic characterization of anthocyanins from red grapes - I. pH effect

    Food Chemistry, Vol. 63, Núm. 4, pp. 491-498