Publicaciones en las que colabora con JULIÁN CARLOS RIVAS GONZALO (130)

2018

  1. Modulation of Fatty Acids and Interleukin-6 in Glioma Cells by South American Tea Extracts and their Phenolic Compounds

    Nutrition and Cancer, Vol. 70, Núm. 2, pp. 267-277

  2. Wine Color Evolution and Stability

    Red Wine Technology (Elsevier), pp. 195-205

2017

  1. An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6369-6378

  2. Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

    Australian Journal of Grape and Wine Research, Vol. 23, Núm. 3, pp. 334-341

  3. 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. Anthocyanins of the anthers as chemotaxonomic markers in the genus Populus L. Differentiation between Populus nigra, Populus alba and Populus tremula

    Phytochemistry, Vol. 128, pp. 35-49

  2. Effect of flavonols on wine astringency and their interaction with human saliva

    Food Chemistry, Vol. 209, pp. 358-364

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

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

  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. Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation

    LWT - Food Science and Technology, Vol. 60, Núm. 2, pp. 934-940

  4. 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

  5. New Anthocyanin-Human Salivary Protein Complexes

    Langmuir, Vol. 31, Núm. 30, pp. 8392-8401

  6. 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

  7. Understanding the ellagitannin extraction process from oak wood

    Tetrahedron, Vol. 71, Núm. 20, pp. 3089-3094

2014

  1. Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines

    Journal of Food Composition and Analysis, Vol. 34, Núm. 1, pp. 99-113

  2. Anthocyanin and flavonol profiles of Vitis vinifera L. cv Rufete grapes

    Biochemical Systematics and Ecology, Vol. 53, pp. 76-80

  3. Color stabilization of red wines. A chemical and colloidal approach

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 29, pp. 6984-6994

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

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