Publicaciones en las que colabora con María Teresa Escribano Bailón (12)

2023

  1. 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

2021

  1. Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter)

    Food Chemistry, Vol. 335

2020

  1. Determinación de la composición fenólica en granos ancestrales de uso alimentario. Comparación de métodos analíticos y de actividad antioxidante

    Farmajournal, Vol. 5, Núm. 2, pp. 27-41

2019

  1. Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador

    Journal of Food Composition and Analysis, Vol. 84

  2. Qualitative and quantitative analyses of phenolic compounds by HPLC–DAD–ESI/MS in Tunisian Pistacia vera L. Leaves unveiled a rich source of phenolic compounds with a significant antioxidant potential

    Journal of Food Measurement and Characterization, Vol. 13, Núm. 3, pp. 2448-2460

  3. Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols

    Food Chemistry, Vol. 272, pp. 210-215

2018

  1. Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

    Food Chemistry, Vol. 264, pp. 226-232

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. 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

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. Anthocyanin composition in fig (Ficus carica L.)

    Journal of Food Composition and Analysis, Vol. 21, Núm. 2, pp. 107-115

  2. Colour implications of self-association processes of wine anthocyanins

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