Publicaciones en las que colabora con Francisco Jose Heredia Mira (19)

2023

  1. 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

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

2016

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

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

  2. 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

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

2013

  1. Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

    Food Research International, Vol. 51, Núm. 1, pp. 123-131

  2. Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements

    Food Research International, Vol. 50, Núm. 1, pp. 20-30

  3. Study of Zalema grape pomace: Phenolic composition and biological effects in caenorhabditis elegans

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 21, pp. 5114-5121

2012

  1. Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques

    Analytica Chimica Acta, Vol. 732, pp. 153-161

  2. Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision

    Analytica Chimica Acta, Vol. 732, pp. 78-82

2006

  1. 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

2001

  1. Caracterización cromática de vinos tintos jóvenes: influencia del ácido ascórbico

    XXII Jornadas de viticultura y enología de la Tierra de Barros: [celebradas en] Almendralejo del 8 al 12 de mayo de 2000

  2. Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 3, pp. 1213-1217

1998

  1. Chromatic characterization of anthocyanins from red grapes - I. pH effect

    Food Chemistry, Vol. 63, Núm. 4, pp. 491-498