Publicaciones en colaboración con investigadores/as de Universidad de Sevilla (21)

2023

  1. 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

2020

  1. Copigmentation potential of overripe seeds from sun-dried white grapes on anthocyanins colour and stability by differential colorimetry

    International Journal of Food Science and Technology, Vol. 55, Núm. 1, pp. 389-396

2019

  1. Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 14, pp. 4031-4042

  2. Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins

    Food Research International, Vol. 126

  3. Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology

    Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 477-485

2017

  1. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6434-6441

2016

  1. Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

    Food Chemistry, Vol. 206, pp. 249-259

  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

2006

  1. 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