Publicaciones en las que colabora con María Teresa Escribano Bailón (6)

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

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. Colour implications of self-association processes of wine anthocyanins

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

2006

  1. 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

  2. Flavanol-anthocyanin condensed pigments in plant extracts

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

  3. 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