Publications in collaboration with researchers from Universidad de Sevilla (32)

2024

  1. Modulatory effect of Andean blackberry polyphenols on genes related to antioxidant and inflammatory responses, the NLRP3 inflammasome, and autophagy

    Journal of Berry Research, Vol. 14, Núm. 1, pp. 41-59

2023

  1. Evaluation of the polyphenolic profile of native Ecuadorian stingless bee honeys (Tribe: Meliponini) and their antibiofilm activity on susceptible and multidrug-resistant pathogens: An exploratory analysis

    Current Research in Food Science, Vol. 7

  2. First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling

    Food Chemistry, Vol. 413

2022

  1. Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy

    Food Reviews International, Vol. 38, Núm. 5, pp. 884-912

2021

  1. Honey quality parameters, chemical composition and antimicrobial activity in twelve Ecuadorian stingless bees (Apidae: Apinae: Meliponini) tested against multiresistant human pathogens

    LWT, Vol. 140

2020

  1. Copigmentation potential of overripe seeds from sun-dried white grapes on anthocyanins colour and stability by differential colorimetry

    International Journal of Food Science and Technology, Vol. 55, Núm. 1, pp. 389-396

2019

  1. Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 14, pp. 4031-4042

  2. Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins

    Food Research International, Vol. 126

  3. Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology

    Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 477-485

2017

  1. 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

  2. Polyphenols and food quality

    Journal of Food Quality

  3. Strawberry consumption improves aging-associated impairments, mitochondrial biogenesis and functionality through the AMP-activated protein kinase signaling cascade

    Food Chemistry, Vol. 234, pp. 464-471

2016

  1. Activation of AMPK/Nrf2 signalling by Manuka honey protects human dermal fibroblasts against oxidative damage by improving antioxidant response and mitochondrial function promoting wound healing

    Journal of Functional Foods, Vol. 25, pp. 38-49

  2. Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

    Food Chemistry, Vol. 206, pp. 249-259

  3. Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach

    Talanta, Vol. 160, pp. 556-561

2015

  1. Application of Differential Colorimetry to Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions

    Journal of Agricultural and Food Chemistry

  2. Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages

    Journal of Agricultural and Food Chemistry

2014

  1. Detailed phenolic composition of white grape by-products by RRLC/MS and measurement of the antioxidant activity

    Talanta, Vol. 125, pp. 51-57

  2. One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans

    Journal of Nutritional Biochemistry, Vol. 25, Núm. 3, pp. 289-294

  3. Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

    Food Chemistry, Vol. 146, pp. 41-47