FARMACIA Y SALUD
Escuela de doctorado
Ignacio
García Estévez
Profesor Permanente Laboral
Publicaciones en las que colabora con Ignacio García Estévez (61)
2024
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Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
Food Research International, Vol. 179
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Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development
Foods, Vol. 13, Núm. 6
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Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color
Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1894-1901
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Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols
Food Chemistry, Vol. 430
2023
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Chemical and colorimetric study of the influence of grape soluble polysaccharides on the color and stability of malvidin 3-O-glucoside solutions
LWT, Vol. 188
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Effect of Rhizobium mechanisms in improving tolerance to saline stress in lettuce plants
Chemical and Biological Technologies in Agriculture, Vol. 10, Núm. 1
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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
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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
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In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines
Current Research in Food Science, Vol. 6
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Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
Foods, Vol. 12, Núm. 19
2022
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Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine
LWT, Vol. 172
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Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
Food Bioscience, Vol. 50
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Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3- O-Glucoside: An Approach in Wine-Like Model Systems
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 41, pp. 13049-13061
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Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 41, pp. 13027-13035
2021
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Bacterial fertilizers based on rhizobium laguerreae and bacillus halotolerans enhance cichorium endivia l. Phenolic compound and mineral contents and plant development
Foods, Vol. 10, Núm. 2, pp. 1-13
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Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
Food Research International, Vol. 143
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Nutritional and nutraceutical compounds of fruits from native trees (Ziziphus mistol and Geoffroea decorticans) of the dry chaco forest
Journal of Food Composition and Analysis, Vol. 97
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Whole genome analysis of two multiresistant Escherichia coli strains, effect of grape polyphenols on bacterial growth
Enoforum Web Conference 2020
2020
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Agricultural and food waste: Analysis, characterization and extraction of bioactive compounds and their possible utilization
Foods, Vol. 9, Núm. 6
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Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures
Food Research International, Vol. 130