Publicaciones (21) Publicaciones en las que ha participado algún/a investigador/a

2012

  1. Anthocyanin copigmentation - Evaluation, mechanisms and implications for the Colour of Red Wines

    Current Organic Chemistry, Vol. 16, Núm. 6, pp. 715-723

  2. Antioxidant activity of phenolic compounds identified in sunflower seeds

    European Food Research and Technology, Vol. 235, Núm. 2, pp. 221-230

  3. Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods

    Food Chemistry, Vol. 135, Núm. 3, pp. 1028-1035

  4. Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

    Polish Journal of Food and Nutrition Sciences, Vol. 62, Núm. 4, pp. 241-250

  5. Characterization and Quantification of Phenolic Compounds in Four Tomato (Lycopersicon esculentum L.) Farmers' Varieties in Northeastern Portugal Homegardens

    Plant Foods for Human Nutrition, Vol. 67, Núm. 3, pp. 229-234

  6. Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern Portugal

    Food and Chemical Toxicology, Vol. 50, Núm. 5, pp. 1576-1582

  7. Characterization of sulfated quercetin and epicatechin metabolites

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 14, pp. 3592-3598

  8. 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

  9. Crataegus monogyna buds and fruits phenolic extracts: Growth inhibitory activity on human tumor cell lines and chemical characterization by HPLC-DAD-ESI/MS

    Food Research International, Vol. 49, Núm. 1, pp. 516-523

  10. Elucidation of (-)-epicatechin metabolites after ingestion of chocolate by healthy humans

    Free Radical Biology and Medicine, Vol. 53, Núm. 4, pp. 787-795

  11. Extraction and isolation of phenolic compounds

    Methods in Molecular Biology, Vol. 864, pp. 427-464

  12. Formation of vitisins and anthocyanin-flavanol adducts during red grape drying

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 27, pp. 6866-6874

  13. Glucuronidated quercetin lowers blood pressure in spontaneously hypertensive rats via deconjugation

    PLoS ONE, Vol. 7, Núm. 3

  14. Influence of catechins and their methylated metabolites on lifespan and resistance to oxidative and thermal stress of Caenorhabditis elegans and epicatechin uptake

    Food Research International, Vol. 46, Núm. 2, pp. 514-521

  15. Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano

    Analytica Chimica Acta, Vol. 732, pp. 73-77

  16. 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

  17. Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception

    Food Chemistry, Vol. 135, Núm. 2, pp. 651-658

  18. Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L.

    Food Chemistry, Vol. 132, Núm. 2, pp. 841-848

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

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

  20. 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