ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD

2017

1. An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

   Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6369-6378

2. Antioxidant activity and phenolic composition of a red bean (phasoelus vulgaris) extract and its fractions

   Natural Product Communications, Vol. 12, Núm. 4, pp. 541-544

3. Aumento en compuestos saludables en soja amarilla y falsa "soja verde" (judía mungo) mediante fermentación láctica

   Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 484, pp. 94-105

4. Betalains and phenolic compounds profiling and antioxidant capacity of pitaya (Stenocereus spp.) fruit from two species (S. Pruinosus and S. stellatus)

   Food Chemistry, Vol. 234, pp. 111-118

5. Differential effect of quercetin on cisplatin-induced toxicity in kidney and tumor tissues

   Food and Chemical Toxicology, Vol. 107, pp. 226-236

6. Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

   Australian Journal of Grape and Wine Research, Vol. 23, Núm. 3, pp. 334-341

7. Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products

   Molecules, Vol. 22, Núm. 12

8. Estudio del efecto sinérgico de mezclas de flavanoles en el desarrollo de astringencia

   La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

9. First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins

   Food Chemistry, Vol. 228, pp. 574-581

10. Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6359-6368

11. Flavonoid composition and antitumor activity of bee bread collected in Northeast Portugal

    Molecules, Vol. 22, Núm. 2

12. Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris L.)

    Journal of Food Processing and Preservation, Vol. 41, Núm. 5

13. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6434-6441

14. Molecular Approach to the Synergistic Effect on Astringency Elicited by Mixtures of Flavanols

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6425-6433

15. Molecular Interaction between Salivary Proteins and Food Tannins

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6415-6424

16. Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR

    Food Chemistry, Vol. 228, pp. 427-434

17. Oenological perspective of red wine astringency

    Oeno One, Vol. 51, Núm. 3, pp. 237-249

18. Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology

    LWT - Food Science and Technology, Vol. 76, pp. 236-244

19. Optimizing germination conditions to enhance the accumulation of bioactive compounds and the antioxidant activity of kiwicha (Amaranthus caudatus) using response surface methodology

    LWT - Food Science and Technology, Vol. 76, pp. 245-252

20. Polyphenols and food quality

    Journal of Food Quality