Publicaciones (16) Publicaciones en las que ha participado algún/a investigador/a

2015

  1. A survey of modulation of gut microbiota by dietary polyphenols

    BioMed Research International, Vol. 2015

  2. Anthocyanin and phenolic characterization, chemical composition and antioxidant activity of chagalapoli (Ardisia compressa K.) fruit: A tropical source of natural pigments

    Food Research International, Vol. 70, pp. 151-157

  3. Application of a new Dynamic Gastrointestinal Simulator (SIMGI) to study the impact of red wine in colonic metabolism

    Food Research International, Vol. 72, pp. 149-159

  4. Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

    RSC Advances, Vol. 5, Núm. 34, pp. 26991-26997

  5. Characterization of sensory properties of flavanols-A molecular dynamic approach

    Chemical Senses, Vol. 40, Núm. 6, pp. 381-390

  6. Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems

    Food Chemistry, Vol. 173, pp. 1045-1053

  7. Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans

    Food Research International, Vol. 70, pp. 55-63

  8. 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

  9. Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

    International Journal of Food Sciences and Nutrition, Vol. 66, Núm. 2, pp. 203-209

  10. Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside

    Food Chemistry, Vol. 175, pp. 166-173

  11. Fermentation enhances the content of bioactive compounds in kidney bean extracts

    Food Chemistry, Vol. 172, pp. 343-352

  12. Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.

    Industrial Crops and Products, Vol. 74, pp. 144-149

  13. New Anthocyanin-Human Salivary Protein Complexes

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

  14. 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

  15. Studies on modulation of gut microbiota by wine polyphenols: From isolated cultures to omic approaches

    Antioxidants, Vol. 4, Núm. 1, pp. 1-21

  16. Understanding the ellagitannin extraction process from oak wood

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