Artículos (23) Publicaciones en las que ha participado algún/a investigador/a

2013

  1. A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 4, pp. 967-972

  2. Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts

    Industrial Crops and Products, Vol. 41, Núm. 1, pp. 41-45

  3. Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.

    Journal of Functional Foods, Vol. 5, Núm. 4, pp. 1732-1740

  4. 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

  5. Characterisation of phenolic compounds in wild fruits from Northeastern Portugal

    Food Chemistry, Vol. 141, Núm. 4, pp. 3721-3730

  6. Characterization and modulation of glucose uptake in a human blood-brain barrier model

    Journal of Membrane Biology, Vol. 246, Núm. 9, pp. 669-677

  7. Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC-DAD-ESI/MS and evaluation of antifungal properties

    Industrial Crops and Products, Vol. 44, pp. 104-110

  8. Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes

    Food Chemistry, Vol. 138, Núm. 4, pp. 2168-2173

  9. Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction

    Food Chemistry, Vol. 141, Núm. 4, pp. 4152-4160

  10. Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

    Food Research International, Vol. 51, Núm. 1, pp. 123-131

  11. Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements

    Food Research International, Vol. 50, Núm. 1, pp. 20-30

  12. Deglycosylation is a key step in biotransformation and lifespan effects of quercetin-3-O-glucoside in Caenorhabditis elegans

    Pharmacological Research, Vol. 76, pp. 41-48

  13. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

    Food Chemistry, Vol. 138, Núm. 1, pp. 547-555

  14. Evaluation of sensory parameters of grapes using near infrared spectroscopy

    Journal of Food Engineering, Vol. 118, Núm. 3, pp. 333-339

  15. Hemisynthesis and structural and chromatic characterization of delphinidin 3- O -glucoside-vescalagin hybrid pigments

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 47, pp. 11560-11568

  16. Identification by HPLC-MS of anthocyanin derivatives in raisins

    Journal of Chemistry

  17. Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds

    Food Chemistry, Vol. 136, Núm. 2, pp. 947-954

  18. Leaves and decoction of Juglans regia L.: Different performances regarding bioactive compounds and in vitro antioxidant and antitumor effects

    Industrial Crops and Products, Vol. 51, pp. 430-436

  19. Nutrients, phytochemicals and bioactivity of wild Roman chamomile: A comparison between the herb and its preparations

    Food Chemistry, Vol. 136, Núm. 2, pp. 718-725

  20. Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions

    Food Chemistry, Vol. 136, Núm. 1, pp. 1-8