Escuela de doctorado
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Publicaciones (20) Publicaciones en las que ha participado algún/a investigador/a
2015
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A survey of modulation of gut microbiota by dietary polyphenols
BioMed Research International, Vol. 2015
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Analysis and Occurrence of Flavonoids in Foods and Biological Samples
Recent Advances in Medicinal Chemistry, pp. 10-58
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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
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Application of Differential Colorimetry to Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions
Journal of Agricultural and Food Chemistry
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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
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Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots
RSC Advances, Vol. 5, Núm. 34, pp. 26991-26997
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Characterization of sensory properties of flavanols-A molecular dynamic approach
Chemical Senses, Vol. 40, Núm. 6, pp. 381-390
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Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems
Food Chemistry, Vol. 173, pp. 1045-1053
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Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans
Food Research International, Vol. 70, pp. 55-63
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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
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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
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Evaluación del metabolismo colónico de un vino tinto mediante el empleo de un nuevo modelo de simulación gastrointestinal dinámico (SIMGI)
Enología 2.015: innovación vitivinícola
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Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
Food Chemistry, Vol. 175, pp. 166-173
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Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages
Journal of Agricultural and Food Chemistry
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Fermentation enhances the content of bioactive compounds in kidney bean extracts
Food Chemistry, Vol. 172, pp. 343-352
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Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.
Industrial Crops and Products, Vol. 74, pp. 144-149
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New Anthocyanin-Human Salivary Protein Complexes
Langmuir, Vol. 31, Núm. 30, pp. 8392-8401
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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
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Studies on modulation of gut microbiota by wine polyphenols: From isolated cultures to omic approaches
Antioxidants, Vol. 4, Núm. 1, pp. 1-21
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Understanding the ellagitannin extraction process from oak wood
Tetrahedron, Vol. 71, Núm. 20, pp. 3089-3094