Publicaciones (20) 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. Analysis and Occurrence of Flavonoids in Foods and Biological Samples

    Recent Advances in Medicinal Chemistry, pp. 10-58

  3. 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

  4. Application of Differential Colorimetry to Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions

    Journal of Agricultural and Food Chemistry

  5. 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

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

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

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

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

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

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

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

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

  10. 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

  11. 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

  12. 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

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

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

  14. 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

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

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

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

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

  17. New Anthocyanin-Human Salivary Protein Complexes

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

  18. 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

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

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

  20. Understanding the ellagitannin extraction process from oak wood

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