Publicaciones en colaboración con investigadores/as de Universidade Do Porto (11)

2024

  1. 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

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

2020

  1. 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

2017

  1. Estudio del efecto sinérgico de mezclas de flavanoles en el desarrollo de astringencia

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

  2. 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

  3. Molecular Approach to the Synergistic Effect on Astringency Elicited by Mixtures of Flavanols

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6425-6433

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