ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Escola de doctorat
Universidade Do Porto
Oporto, PortugalPublicacions en col·laboració amb investigadors/es de Universidade Do Porto (23)
2024
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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
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
2020
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Cell Wall Mannoproteins from Yeast Affect Salivary Protein-Flavanol Interactions through Different Molecular Mechanisms
Journal of agricultural and food chemistry, Vol. 68, Núm. 47, pp. 13459-13468
2019
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Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins
Food Chemistry, Vol. 276, pp. 33-42
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Interaction between Ellagitannins and Salivary Proline-Rich Proteins
Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 34, pp. 9579-9590
2018
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Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols
Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 33, pp. 8814-8823
2017
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Estudio del efecto sinérgico de mezclas de flavanoles en el desarrollo de astringencia
La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]
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First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins
Food Chemistry, Vol. 228, pp. 574-581
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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
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Molecular Approach to the Synergistic Effect on Astringency Elicited by Mixtures of Flavanols
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6425-6433
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Molecular Interaction between Salivary Proteins and Food Tannins
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6415-6424
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Oenological perspective of red wine astringency
Oeno One, Vol. 51, Núm. 3, pp. 237-249
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Polyphenols and food quality
Journal of Food Quality
2016
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Effect of flavonols on wine astringency and their interaction with human saliva
Food Chemistry, Vol. 209, pp. 358-364
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Flavonoids as dopaminergic neuromodulators
Molecular Nutrition and Food Research, Vol. 60, Núm. 3, pp. 495-501
2015
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Characterization of sensory properties of flavanols-A molecular dynamic approach
Chemical Senses, Vol. 40, Núm. 6, pp. 381-390
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New Anthocyanin-Human Salivary Protein Complexes
Langmuir, Vol. 31, Núm. 30, pp. 8392-8401
2014
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Flavonoid metabolites transport across a human BBB model
Food Chemistry, Vol. 149, pp. 190-196
2013
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Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: Characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application
Industrial Crops and Products, Vol. 49, pp. 169-176