Publicaciones en colaboración con investigadores/as de Universidade Do Porto (7)

2022

  1. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

2007

  1. Structural and chromatic characterization of a new Malvidin 3-glucoside-vanillyl-catechin pigment

    Food Chemistry, Vol. 102, Núm. 4, pp. 1344-1351

2006

  1. A new vinylpyranoanthocyanin pigment occurring in aged red wine

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

2005

  1. Isolation and structural characterization of new anthocyanin-alkyl-catechin pigments

    Food Chemistry, Vol. 90, Núm. 1-2, pp. 81-87

2004

  1. Formation of new anthocyanin-alkyl/aryl-flavanol pigments in model solutions

    Analytica Chimica Acta

  2. Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 17, pp. 5519-5526

2003

  1. Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 1, pp. 277-282