Publicaciones en colaboración con investigadores/as de Universidade Do Porto (9)

2016

  1. Effect of flavonols on wine astringency and their interaction with human saliva

    Food Chemistry, Vol. 209, pp. 358-364

2015

  1. Characterization of sensory properties of flavanols-A molecular dynamic approach

    Chemical Senses, Vol. 40, Núm. 6, pp. 381-390

  2. New Anthocyanin-Human Salivary Protein Complexes

    Langmuir, Vol. 31, Núm. 30, pp. 8392-8401

2012

  1. Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception

    Food Chemistry, Vol. 135, Núm. 2, pp. 651-658

2006

  1. A new vinylpyranoanthocyanin pigment occurring in aged red wine

    Food Chemistry, Vol. 97, Núm. 4, pp. 689-695

2003

  1. A new class of blue anthocyanin-derived pigments isolated from red wines

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 7, pp. 1919-1923

  2. Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes

    Journal of Food Science, Vol. 68, Núm. 2, pp. 476-481

2002

  1. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry

    Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 7, pp. 2110-2116

  2. Structural diversity of anthocyanin-derived pigments in port wines

    Food Chemistry, Vol. 76, Núm. 3, pp. 335-342