Publicaciones en las que colabora con María Teresa Escribano Bailón (27)

2015

  1. Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside

    Food Chemistry, Vol. 175, pp. 166-173

2012

  1. Anthocyanin copigmentation - Evaluation, mechanisms and implications for the Colour of Red Wines

    Current Organic Chemistry, Vol. 16, Núm. 6, pp. 715-723

2011

  1. Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines

    Talanta, Vol. 85, Núm. 4, pp. 2060-2066

2010

  1. Preface

    Recent Advances in Polyphenol Research

  2. Recent Advances in Polyphenol Research

    Wiley Blackwell, pp. 1-332

2009

  1. Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

    Food Chemistry, Vol. 114, Núm. 2, pp. 649-656

2008

  1. Anthocyanin composition in fig (Ficus carica L.)

    Journal of Food Composition and Analysis, Vol. 21, Núm. 2, pp. 107-115

  2. Colour implications of self-association processes of wine anthocyanins

    European Food Research and Technology, Vol. 226, Núm. 3, pp. 483-490

  3. Influencia de las prácticas enológicas en la evolución del contenido fenólico de vinos tintos

    Trabajos presentados con motivo del VI Foro Mundial del Vino: [recurso electrónico]. La Rioja, 2008

  4. Las prácticas enológicas en la evolución del contenido fenólico

    La Semana vitivinícola, Núm. 3248, pp. 6-14

2007

  1. Anthocyanin pigments in strawberry

    LWT - Food Science and Technology, Vol. 40, Núm. 2, pp. 374-382

  2. 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

  3. Stability of pelargonidin 3-glucoside in model solutions in the presence and absence of flavanols

    American Journal of Food Technology, Vol. 2, Núm. 7, pp. 602-617

2006

  1. Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz)

    Phytochemical Analysis, Vol. 17, Núm. 1, pp. 8-14

  2. 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

  3. 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

  4. Characterization of the mean degree of polymerization of proanthocyanidins in red wines using Liquid Chromatography-Mass Spectrometry (LC-MS)

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 12, pp. 4326-4332

  5. Flavanol-anthocyanin condensed pigments in plant extracts

    Food Chemistry, Vol. 94, Núm. 3, pp. 428-436

  6. Influence of different phenolic copigments on the color of malvidin 3-glucoside

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 15, pp. 5422-5429

2004

  1. Anthocyanins in cereals

    Journal of Chromatography A, Vol. 1054, Núm. 1-2, pp. 129-141