Publikationen, an denen er mitarbeitet Ignacio García Estévez (59)

2024

  1. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

    Food Research International, Vol. 179

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

    Foods, Vol. 13, Núm. 6

  3. 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

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

    Food Chemistry, Vol. 430

2023

  1. Chemical and colorimetric study of the influence of grape soluble polysaccharides on the color and stability of malvidin 3-O-glucoside solutions

    LWT, Vol. 188

  2. Effect of Rhizobium mechanisms in improving tolerance to saline stress in lettuce plants

    Chemical and Biological Technologies in Agriculture, Vol. 10, Núm. 1

  3. 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

  4. 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

  5. In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines

    Current Research in Food Science, Vol. 6

  6. 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. Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

    Food Bioscience, Vol. 50

  3. Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3- O-Glucoside: An Approach in Wine-Like Model Systems

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 41, pp. 13049-13061

  4. 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. Bacterial fertilizers based on rhizobium laguerreae and bacillus halotolerans enhance cichorium endivia l. Phenolic compound and mineral contents and plant development

    Foods, Vol. 10, Núm. 2, pp. 1-13

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

    Food Research International, Vol. 143

  3. Nutritional and nutraceutical compounds of fruits from native trees (Ziziphus mistol and Geoffroea decorticans) of the dry chaco forest

    Journal of Food Composition and Analysis, Vol. 97

  4. Whole genome analysis of two multiresistant Escherichia coli strains, effect of grape polyphenols on bacterial growth

    Enoforum Web Conference 2020

2020

  1. Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

    Food Research International, Vol. 130

  2. 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