Publikationen, an denen er mitarbeitet Natalia Quijada-Morín (15)

2017

  1. Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 12, pp. 4066-4074

2016

  1. Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile

    Food Chemistry, Vol. 207, pp. 272-278

  2. Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

    Food Chemistry, Vol. 199, pp. 893-901

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

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

  4. 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. Characterization of sensory properties of flavanols-A molecular dynamic approach

    Chemical Senses, Vol. 40, Núm. 6, pp. 381-390

  3. 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

  4. Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 35, pp. 7663-7669

2014

  1. Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

    Food Chemistry, Vol. 154, pp. 44-51

  2. 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

2012

  1. Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes

    Analytica Chimica Acta, Vol. 732, pp. 26-32

  2. Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different physiological stages and contents of soluble solids

    XXVIth International Conference of Polyphenols. Polyphenols Communications 2012. Volumen I

  3. Relationship between the sensory-determined astringency and the flavanolic composition of red wines

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 50, pp. 12355-12361

2010

  1. Physico-chemical and chromatic characterization of malvidin 3-glucoside-vinylcatechol and malvidin 3-glucoside-vinylguaiacol wine pigments

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 17, pp. 9744-9752