Artigos (12) Publicacións nas que participase algún/ha investigador/a

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. Aplicaciones de la aerobiología en el cultivo de la vid

    Tierras: Agricultura, Núm. 217, pp. 92-96

  4. Bioactxf Arenaria montana L

    Food and Function, Vol. 5, Núm. 8, pp. 1848-1855

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

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

  6. Exploring the antioxidant potential of Helichrysum stoechas (L.) Moench phenolic compounds for cosmetic applications: Chemical characterization, microencapsulation and incorporation into a moisturizer

    Industrial Crops and Products, Vol. 53, pp. 330-336

  7. Flavonoid metabolites transport across a human BBB model

    Food Chemistry, Vol. 149, pp. 190-196

  8. Nitric oxide plays a role in stem cell niche homeostasis through its interaction with auxin

    Plant Physiology, Vol. 166, Núm. 4, pp. 1972-1984

  9. Nutritional and antioxidant contributions of Laurus nobilis L. leaves: Would be more suitable a wild or a cultivated sample?

    Food Chemistry, Vol. 156, pp. 339-346

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

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

  11. 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

  12. Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas

    Food Research International, Vol. 62, pp. 1100-1107