Escuela de doctorado
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Publicaciones (11) Publicaciones en las que ha participado algún/a investigador/a
2020
-
Agricultural and food waste: Analysis, characterization and extraction of bioactive compounds and their possible utilization
Foods, Vol. 9, Núm. 6
-
Bioavailability of melatonin from lentil sprouts and its role in the plasmatic antioxidant status in rats
Foods, Vol. 9, Núm. 3
-
Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures
Food Research International, Vol. 130
-
Cell Wall Mannoproteins from Yeast Affect Salivary Protein-Flavanol Interactions through Different Molecular Mechanisms
Journal of agricultural and food chemistry, Vol. 68, Núm. 47, pp. 13459-13468
-
Copigmentation potential of overripe seeds from sun-dried white grapes on anthocyanins colour and stability by differential colorimetry
International Journal of Food Science and Technology, Vol. 55, Núm. 1, pp. 389-396
-
Determinación de la composición fenólica en granos ancestrales de uso alimentario. Comparación de métodos analíticos y de actividad antioxidante
Farmajournal, Vol. 5, Núm. 2, pp. 27-41
-
Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 6, pp. 2742-2749
-
Influence of Chemical Species on Polyphenol-Protein Interactions Related to Wine Astringency
Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 10, pp. 2948-2954
-
Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation
Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 10, pp. 2955-2963
-
Phenolic metabolites from 5,000-year-old coprolites of Myotragus balearicus, an extinct insular bovid
Quaternary International, Vol. 554, pp. 143-149
-
Rhizobium laguerreae improves productivity and phenolic compound content of lettuce (Lactuca sativa L.) under saline stress conditions
Foods, Vol. 9, Núm. 9