Escuela de doctorado
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Artículos (11) Publicaciones en las que ha participado algún/a investigador/a
2016
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A comparison of the bioactivity and phytochemical profile of three different cultivars of globe amaranth: Red, white, and pink
Food and Function, Vol. 7, Núm. 2, pp. 679-688
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Anthocyanins of the anthers as chemotaxonomic markers in the genus Populus L. Differentiation between Populus nigra, Populus alba and Populus tremula
Phytochemistry, Vol. 128, pp. 35-49
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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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Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile
Food Chemistry, Vol. 207, pp. 272-278
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Flavonoids as dopaminergic neuromodulators
Molecular Nutrition and Food Research, Vol. 60, Núm. 3, pp. 495-501
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Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)
LWT - Food Science and Technology, Vol. 66, pp. 72-78
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Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration
Food Chemistry, Vol. 199, pp. 893-901
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Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time
Food Chemistry, Vol. 206, pp. 249-259
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Synergetic Hepatoprotective Effect of Phenolic Fractions Obtained from Ficus Carica Dried Fruit and Extra Virgin Olive Oil on CCL4-Induced Oxidative Stress and Hepatotoxicity in Rats
Journal of Food Biochemistry, Vol. 40, Núm. 4, pp. 507-516
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Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
Talanta, Vol. 160, pp. 556-561
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¿Existe engaño en el etiquetado de la "soja verde"?
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 477, pp. 98-105