Patricia Ribeiro Valentão-rekin lankidetzan egindako argitalpenak (7)

2014

  1. Inoculation of the nonlegume capsicum annuum (L.) with Rhizobium strains. 1. effect on bioactive compounds, antioxidant activity, and fruit ripeness

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 3, pp. 557-564

  2. Inoculation of the nonlegume capsicum annuum L. with Rhizobium strains. 2. changes in sterols, triterpenes, fatty acids, and volatile compounds

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 3, pp. 565-573

2013

  1. Inoculation with Bradyrhizobium japonicum enhances the organic and fatty acids content of soybean (Glycine max (L.) Merrill) seeds

    Food Chemistry, Vol. 141, Núm. 4, pp. 3636-3648

2011

  1. Effects induced by the nodulation with Bradyrhizobium japonicum on Glycine max (soybean) metabolism and antioxidant potential

    Food Chemistry, Vol. 127, Núm. 4, pp. 1487-1495

2007

  1. HPLC determination of free amino acids profile of Dão red wine: Effect of Dekkera bruxellensis contamination

    Journal of Liquid Chromatography and Related Technologies, Vol. 30, Núm. 9-10, pp. 1371-1383

  2. Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dão red wine

    Food Chemistry, Vol. 100, Núm. 1, pp. 64-70

2005

  1. Analysis of non-coloured phenolics in red wine: Effect of Dekkera bruxellensis yeast

    Food Chemistry, Vol. 89, Núm. 2, pp. 185-189