Publications in collaboration with researchers from Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (4)

2021

  1. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

    Trends in Food Science and Technology, Vol. 117, pp. 92-105

2015

  1. Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

    International Journal of Food Sciences and Nutrition, Vol. 66, Núm. 2, pp. 203-209

2014

  1. Nitric oxide plays a role in stem cell niche homeostasis through its interaction with auxin

    Plant Physiology, Vol. 166, Núm. 4, pp. 1972-1984

2007

  1. Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

    European Food Research and Technology, Vol. 224, Núm. 6, pp. 695-705